Recipes Nugget Markets Signature Recipes
Thai Chicken Larb
- Prep time
- 20 minutes PT20M
- Cook time
- 15 minutes PT15M
- Yield
- 4 servings
- Difficulty
Fresh, herby, spicy, and bright, Larb is a meat-forward salad that’s as flavor-packed as can be—and it's easy to make!
Ingredients
- ½ cup sweet rice, uncooked
- 1 pound ground chicken breast
- 2 tablespoons lime juice, divided
- ⅛ teaspoon cracked black pepper
- ½ teaspoon coarse sea salt
- 1½ tablespoons avocado oil
- 2½ ounces shallots, sliced thin
- 1½ tablespoons fish sauce
- 2 teaspoons red chili flakes
- ½ cup chopped cilantro
- 20 mint leaves, rough chopped
- 3 green onions, bias cut
- 2 mini cucumbers, bias cut
- 12 ounces mixed baby greens
- Lime wedges, for garnish
Preparation
In a medium sauté pan over medium heat, dry-toast raw rice, shaking the pan occasionally, until the grains turn golden brown, about 15 minutes. Let cool to room temperature, then transfer to a spice grinder and pulse a few times until coarse ground.
In a large bowl, season ground chicken with 1 tablespoon lime juice, pepper, and salt.
Heat avocado oil in a large pan over medium-high heat, then add the ground chicken and cook 6–8 minutes, breaking into small pieces as it cooks. Avoid overcooking and ensure some liquid remains in the pan to keep the meat moist.
While the skillet is hot, add shallots and stir. Season with fish sauce, remaining lime juice, and chili flakes, then add cilantro, mint, green onions, and cucumbers. Toss together and adjust seasoning to taste.
Serve on baby greens topped with toasted rice powder and garnished with lime wedges.