Chicken Larb

Larb is a a traditional Laotian or Thai ground meat dish, known for its bold, spicy, and flavorful combination of herbs, lime, and fish sauce. My version strays a little from tradition but is healthy, easy, and so tasty for a weeknight dinner! I like to serve my Larb with coconut jasmine rice, cucumbers dressed with a little rice vinegar and sesame oil, quick pickled onions (see easy recipe below), and a vegetable on the side. It is also great served in lettuce cups or with sesame noodles, or as a bowl with a base of rice and shredded napa cabbage. It is super versatile and so delicious!

Chicken Larb

Serves 4 - 6

Ingredients:

• 1 small onion, diced

• 2 lbs ground chicken

• 4 - 5 minced garlic cloves

• 1 Tbsp minced ginger

• 2 Tbsp coconut sugar OR brown sugar

• 2 - 3 Tbsp tamari or soy sauce

• 2 Tbsp fish sauce - I like this brand

• 2 Tbsp chili paste, like Sambal Oelek (use less for less heat, more if you like it spicy)

• 4 scallions, sliced thin (plus extra for garnish)

• 1/3 cup of chopped herbs: mix of cilantro, mint, and Thai basil (if you can find it! I usually can't)

• Juice from half of a lime

To Garnish:

Sliced scallions, chopped cilantro, mint, Thai basil, lime wedges, and chopped roasted peanuts or cashews.

Quick Pickled Onions:

Slice a small red onion in half, then thinly slice each half into thin C-shaped slices. Add onions to a small mason jar or bowl. Add 1/3 cup vinegar of choice (like apple cider, red or white wine vinegar), 2/3 cup water, 2 tsp sugar, and 1 tsp salt, and put the lid on and shake well. Refrigerate for an hour, and they are ready to use. They are great to add to salads, sandwiches, or whatever you want to add a little zip to!

Directions:

1. In a large frying pan, sauté the onion in olive or avocado oil for about 5 minutes. Add ground chicken, garlic, and ginger and cook, breaking up the chicken, until it is no longer pink. Add sugar, soy sauce (start with 2 tablespoons and add more if it needs it), fish sauce, and chili paste, and mix well to incorporate. Simmer on medium until most of the liquid has evaporated. Stir in herbs, scallions, and lime juice and remove from heat. Taste for seasoning...add a little more soy sauce if it needs salt and more chili paste if it needs heat.

2. Garnish with more herbs, scallions, and chopped peanuts or cashews if desired and lime wedges on the side. Serve with rice and salad or roasted broccoli, or serve in lettuce cups.