Ingredients
For the Chicken:
- 1 lb (450g) ground chicken
- 1 tablespoon vegetable oil
- 2-3 cloves garlic, minced
- 1 shallot, finely sliced
- 2-3 tablespoons fish sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1-2 tablespoons chili flakes (adjust to taste)
- 1 tablespoon sugar (optional, to taste)
- 1-2 bird’s eye chilies, finely chopped (optional for extra heat)
- 2-3 tablespoons roasted rice powder (optional for added texture)
For the Salad:
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh Thai basil leaves
- 2 green onions, thinly sliced
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 head of iceberg lettuce, leaves separated for serving
Instructions
Prepare the Chicken:
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the minced garlic and shallot, and sauté until fragrant, about 2 minutes.
- Add the ground chicken to the skillet, breaking it up with a wooden spoon. Cook until the chicken is no longer pink and starts to brown slightly, about 7-10 minutes.
Season the Chicken:
- Reduce the heat to medium. Add the fish sauce, lime juice, chili flakes, and sugar (if using) to the chicken.
- Stir well to combine and let it cook for another 2-3 minutes, allowing the flavors to meld together.
- If using, sprinkle the roasted rice powder over the chicken and mix well. This adds a nice nutty flavor and texture.
Prepare the Salad:
- In a large mixing bowl, combine the mint leaves, cilantro leaves, Thai basil leaves, green onions, cucumber, and cherry tomatoes.
Combine and Serve:
- Add the cooked chicken mixture to the bowl with the salad ingredients. Toss everything together gently to combine.
- Serve the spicy minced chicken salad with iceberg lettuce leaves on the side. The lettuce leaves can be used as wraps for the chicken salad.
Garnish and Enjoy:
- Transfer to a serving dish and garnish with additional herbs or lime wedges if desired.
- Serve immediately while the chicken is still warm.
Tips
- Roasted Rice Powder: To make roasted rice powder, toast uncooked rice in a dry skillet over medium heat until golden brown, then grind to a coarse powder using a mortar and pestle or a spice grinder.
- Herbs: Adjust the quantity of herbs according to your taste. Fresh herbs add a burst of flavor and fragrance to the dish.
- Spiciness: Adjust the amount of chili flakes and bird’s eye chilies based on your heat preference. Thai food is known for its bold spiciness, but you can always tailor it to your liking.
This Thai Spicy Minced Chicken (Larb Gai) is a delightful and flavorful dish, perfect for a quick and healthy meal. Enjoy the combination of spicy, sour, and savory flavors with the freshness of the herbs and vegetables!
