Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Larb Lettuce Wraps Recipe

Chicken Larb Lettuce Wraps Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 88 reviews
  • Author: Jaden
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings
  • Category: Stovetop
  • Method: Stovetop
  • Cuisine: Thai

Description

A flavorful and aromatic Thai dish, Chicken Larb (Larb Gai) features ground chicken cooked with a mix of herbs, spices, and sauces, served with fresh herbs and lettuce wraps.


Ingredients

Units Scale

For the Chicken Larb:

  • 1 medium shallot, thinly sliced
  • 1/2 cup roasted unsalted peanuts, roughly chopped
  • 2 teaspoons dried onion flakes, optional
  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • Kosher salt
  • 3 scallions, thinly sliced
  • 1 lime, juiced
  • 2 tablespoons fish sauce
  • 1 jalapeno or serrano, thinly sliced*
  • 1/2 6 inch stalk lemongrass, tough outer layers removed, finely chopped
  • 1 teaspoon honey or sugar
  • 1/2 cup torn mint leaves
  • 1/2 cup roughly chopped cilantro, leaves and tender stems
  • Flaky sea salt, optional

For Serving:

  • 1 head bibb or butter lettuce leaves
  • Cooked jasmine rice

Instructions

  1. Prepare Shallots: Add shallots to a bowl; cover with cold water and set aside.
  2. Toast Peanuts: In a large skillet over medium heat, toast peanuts until starting to brown, about 4 minutes. Add onion flakes, if using, and toast until brown, 1–2 minutes. Transfer to a bowl and set aside. Wipe out skillet.
  3. Cook Chicken: Add oil to skillet and heat over medium, add chicken and cook until meat is no longer pink, about 5 minutes; season with salt.
  4. Prepare Larb: Drain shallots. Remove skillet from heat and stir in shallots, scallions, lime juice, fish sauce, serrano, lemongrass, and honey. Season with salt and let cool 5 minutes.
  5. Finish Dish: Stir in half of the cilantro and mint. Transfer to a serving dish and top with remaining herbs, flaky salt, and reserved toasted peanuts. Serve with lettuce leaves, rice, and remaining peanut mixture.

Notes

  • Jalapeno or Serrano: you can use either here. If you like things really spicy use a serrano (discard the seeds if you don’t want it overly spicy). We prefer jalapeno in these chicken lettuce wraps because it’s more mild and pairs well with the chicken.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 3g
  • Sodium: 810mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 85mg