How To Make Chicken Larb Lettuce Wraps (Larb Gai)
Chicken larb lettuce wraps are a great addition to your menu. This Laotian dish will surely be an instant fave, especially with buttery lettuce wraps.
In a skillet over medium heat, heat the oil. Add the garlic and stir for 30 seconds. Add the ground chicken and spread it over the bottom of the pan.
Without stirring too much, cook for about 6 minutes or until it browns on the bottom. Turn and break it up with the edge of a spatula. Continue cooking for 6 to 8 minutes longer, or until the meat is browned.
Stir in the shallots and chilies and cook for 30 seconds. Remove the pan from the heat.
In a small bowl, stir together the lime juice, fish sauce, chili sauce, and brown sugar. Stir the mixture into the meat, along with the chopped cilantro and mint.
Transfer the meat to a serving platter and place lettuce leaves, lime wedges, and more cilantro alongside. Set out a bowl of cooked rice and a bowl of chili sauce.
Spoon some rice into each lettuce leaf and top with a spoonful of larb, a squeeze of lime juice, and chili sauce to taste.
- Calories: 277.86kcal
- Fat: 16.45g
- Saturated Fat: 3.11g
- Trans Fat: 0.13g
- Monounsaturated Fat: 9.16g
- Polyunsaturated Fat: 3.02g
- Carbohydrates: 12.97g
- Fiber: 3.16g
- Sugar: 5.04g
- Protein: 22.21g
- Cholesterol: 97.52mg
- Sodium: 840.92mg
- Calcium: 63.19mg
- Potassium: 917.14mg
- Iron: 2.84mg
- Vitamin A: 86.65µg
- Vitamin C: 19.29mg
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