| This recipe is liked by 0 person(s). |
CHICKEN - Thai Larb
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Thai Larb Bon Appétit INGREDIENTS DRESSING | |
| 1/3 cup | fresh lime juice |
| 2 tablespoons | fish sauce, (such as nam pla or nuoc nam) |
| 2 tablespoons (packed) | light brown sugar |
| 1/2 teaspoon | Sriracha sauce |
| CHICKEN | |
| 1 1/2 pounds | skinless, boneless chicken breasts, cut into 1-inch pieces |
| 1/2 cup | coarsely chopped shallots |
| 2 tablespoons | thinly sliced lemongrass |
| 2 kaffir lime leaves, thinly sliced | |
| 1 small | red Thai chile, thinly sliced |
| 1 | garlic clove, thinly sliced |
| 2 teaspoons | fish sauce, (such as nam pla or nuoc nam) |
| 1 teaspoon | kosher salt |
| 3 tablespoons | peanut oil or canola oil, divided |
| 8 small | iceberg lettuce or hearts of romaine leaves |
| Cilantro tender leaves and stems DRESSING Stir all ingredients in a small bowl to blend; set dressing aside. | |
| CHICKEN | |
Combine first 8 ingredients in a food processor. Drizzle 1 Tbsp. oil over and pulse until chicken is very finely chopped. Heat remaining 2 Tbsp. oil in a large heavy nonstick skillet over medium–high heat. Add chicken mixture and sauté, breaking up into small pieces with the back of a spoon, until chicken is starting to turn golden brown and is cooked through, about 6 minutes.
Place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly. Garnish with cilantro and spoon reserved dressing over.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.