LARB CHICKEN
Make and share this Larb Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- To make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar& pestle or spice mill.
- Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through.
- Drain chicken and place in mixing bowl, adding lemongrass, green onion, red onion, galangal, fish sauce, lime juice, chiles, and ground rice; mix well and set aside.
- On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro.
- Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.
THAI CHICKEN LARB
Found this through Carnie Wilson, she calls it chicken larbito, although in Thai restaurants it's just called larb. Delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge!
Provided by Cassandra Kimbler
Categories Main Dish Recipes Stir-Fry Chicken
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 6.2 g, Cholesterol 69.2 mg, Fat 3.8 g, Fiber 1.4 g, Protein 26.2 g, SaturatedFat 1 g, Sodium 594.8 mg, Sugar 1.7 g
CHICKEN LARB
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put minced chicken in a pot with water to cover, and bring to a boil over high heat. Turn heat to low, and simmer a few minutes, stirring occasionally, until done. Meanwhile put rice in a wok or skillet over high heat, and cook, stirring constantly, until it is evenly brown but not burned. Place in grinder and grind to a powder.
- In a bowl, combine chicken, rice powder, nam pla, lime juice, sugar, and chile; taste and adjust seasoning as necessary. Make a bed of romaine leaves on a platter and spoon chicken mixture into middle. Top with remaining ingredients and serve.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 6 grams, Sodium 810 milligrams, Sugar 2 grams, TransFat 0 grams
LARB CHICKEN SALAD
Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
Categories Salad Chicken Leafy Green Herb Onion Appetizer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Serves 6
Number Of Ingredients 14
Steps:
- Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
- Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
- Spoon into lettuce leaves; serve.
LARB GAI
Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.
Nutrition Facts : Calories 262 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1211mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 20g protein.
FRIED CHICKEN LARB
Provided by Food Network
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- For the dressing: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, rice powder and chile powder until combined. Set aside.
- For the larb: In a large bowl, combine the chicken, scallions, onion, cilantro and mint, then slowly pour the dressing over the top while tossing. Mix gently but thoroughly. Taste and adjust any seasonings as needed. The larb should be tangy, salty and a little spicy (like me).
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CHICKEN LARB RECIPE | LEMON BLOSSOMS
From lemonblossoms.com
Ratings 12Calories 236 per servingCategory Main Course, Salad
- Heat a wok or medium size skillet over high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring for about 1 - 2 minutes or until the shallots become translucent.
- Add the ground chicken and cook for about 4 - 5 minutes or until the chicken is cooked through and no longer pink.
- Remove from the heat and add the scallions, onions and the Larb sauce. Toss to combine. Stir in the cilantro and mint.
CHICKEN LARB: EASY 30 MINUTE RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (26)Total Time 30 minsCategory ChickenCalories 338 per serving
- In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant––about 10 minutes. Grind to a coarse powder in a mortar & pestle or spice grinder. Set aside.
- Heat your wok over high heat and add 2 tablespoons of oil. Fry half the shallots in the oil until crispy. Remove the shallots from the wok, leaving behind any oil.
- Place your wok back over high heat until smoking. Add the ground chicken. Stir-fry until the chicken is browned and crispy, and add in the sugar, fish sauce, and lime juice.
- Stir-fry for another minute, and add the toasted rice powder, chilies, the rest of the raw shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding salt or more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
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