Thai-Inspired Larb with Rice

5 minutes
Prep time

10 minutes
Cook time

590 cal.
Per serving

Ingredients for 1

1/4 lb

Ground chicken

2 Leaf

Bibb lettuce

Green onion (scallions)

2 tsp

Fish sauce

optional

1 pinch

Red pepper flakes

1/2

Lime

1 sprig

Cilantro (fresh)

1 sprig

Mint (fresh)

1/2

Shallot

1 cup

White rice (long grain, cooked)

Stovetop, Frying pan

Step 1
Thinly slice the green onion. Separate the light green & white parts from the darker green.
Step 2
Peel & thinly slice the shallot.
Step 3
Wash & chop the mint & cilantro.
Step 4
Wash & dry the bibb lettuce. Set aside for serving.
Step 5
Heat a drizzle of olive oil in a frying pan on medium heat. Add the shallot & lighter parts of the green onion. Stir & cook for 1-2 min or until the veggies begin to soften.
Step 6
Add the ground chicken to the pan & season with salt. Stir & cook for 7-8 min or until the chicken is fully cooked.
Step 7
Meanwhile, heat the white rice according to package instructions.
Step 8
Remove the pan from the heat & squeeze the lime juice onto the chicken. Add the fish sauce, chopped mint, chopped cilantro & a pinch of red pepper flakes (optional). Stir to combine.
Step 9
Plate the rice & bibb lettuce. Add the chicken mixture on top. Garnish with additional herbs & a lime wedge. Enjoy!