This classic Thai dish is shockingly low carb and yet 100% satisfying. The combination of warm chicken tossed in fresh mint, lime juice and fish sauce sitting on top of crunchy lettuce has all the flavors of your favorite take out.

We Provide
  • 1 Lb. Ground chicken
  • 1 Shallot
  • ½ Oz. Mint
  • ½ Oz. Cilantro
  • 1 Lime
  • 2 Tablespoon fish sauce
  • 3 Oz. peanuts
  • 1 Red leaf lettuce
You Provide
  • Saute pan
  • Medium mixing bowl
  • Chef’s knife
  • Cutting board
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Step 1

Recipe #25 - Chicken larb 1

Heat sauté pan over high heat with 1 teaspoon olive oil. While your pan heats up, chop the shallot.

Step 2

Recipe #25 - Chicken larb 2

Once the oil in the pan starts to smoke, reduce heat to medium and add ground chicken and chopped shallots. Season with salt and pepper. Continue cooking the chicken for 5 minutes, turning and breaking it up with your spoon throughout. While the chicken cooks, make the sauce.

Step 3

Recipe #25 - Chicken larb 3

Combine fish sauce with the juice of 1 lime in the mixing bowl. Chop the mint and add it to the mixing bowl. Chop the cilantro and peanuts and set aside for garnish.

Step 4

Recipe #25 - Chicken larb 4

Once your chicken is cooked add to the bowl with your sauce and toss to combine. While your chicken marinates and cools, prepare the lettuce.

Step 5

Recipe #25 - Chicken larb 5

Slice the head of lettuce in quarters and remove the core. And you are ready to plate!

Step 6


Create a bed with half the lettuce and top with half the chicken. Top with chopped peanuts and cilantro.



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