Larb Gai - Spicy Thai Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Spicy Thai chicken salad, with a wonderful variety of flavors and textures. Use fresh herbs in this recipe, dried will not even come close! Use of boneless, skinless chicken and no added oil makes this a very tasty low-fat dish. Source: Somchet Chumpapo Ingredients:
1 lb boneless skinless chicken breast, minced in food processor (do not sub ground chicken, it is too fatty!) |
1 tablespoon roasted rice powder (available in asian markets or you can make your own by roasting raw rice in a dry skillet till brown) |
3 tablespoons chopped fresh cilantro |
2 spring onions, chopped |
2 tablespoons chopped shallots |
3 tablespoons chopped mint leaves |
1/2 teaspoon cayenne pepper |
2 tablespoons lime juice |
1 1/2 tablespoons fish sauce |
1 teaspoon garlic and red chile paste |
thinly sliced cabbage or lettuce, for serving |
fresh cilantro stem, for garnish |
Directions:
1. Heat nonstick skillet over medium heat, no oil necessary.
2. Add chicken, stir until cooked through.
3. Remove from heat, drain excess liquid.
4. Add fish sauce and lime juice.
5. Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
6. Adjust seasoning to taste.
7. Serve immediately over lettuce leaves or thinly sliced cabbage.
8. Garnish with cilantro sprigs.
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