Chicken Larb Lettuce Wraps

serves 4

 

 
 

When I ask Pat, "Baby, what do you want for dinner tonight?" , there is an 90% chance his reply is this dish. It's a fan favorite around here and for good reason. It's crunchy, salty, savory, and what he doesn't realize, super healthy. Sometimes I serve it with some steamed jasmine rice if we're feeling super hungry, but this is a whole meal in itself. Slicing all the vegetables really thin, makes for a more enjoyable lettuce wrap. It's a great way to work on your knife skills, or if you're lucky enough to have a mandoline, you'll have this on the table with no sweat at all. 

 
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Ingredients:

  • Juice and Zest of 2 limes

  • 3 Tablespoons fish sauce

  • 1 tablespoon coconut palm sugar, brown sugar or honey

  • A squeeze of sriracha if you like it spicy

  • 2 cloves of garlic, minced

  • 2 tablespoons avocado or grapeseed oil or ghee

  • 1” piece of ginger, grated or minced

  • 1 shallot or small red onion , minced

  • 1 lbs. ground chicken (I like dark meat)

  • 2 Tablespoons soy sauce

  • 1 teaspoon toasted sesame oil

  • Small handful of chopped cilantro, plus more for garnish

  • 2-3 carrots, shredded or julienned

  • ½ an english cucumber, shredded or julienned

  • ½  head of red cabbage, very finely shredded

  • mint, cilantro or basil for serving (any combo)

  • 3 romaine hearts or 2 heads of bibb lettuce , cores removed and leaves pulled apart

  • 2 cups of cooked jasmine rice (optional) cooking instructions at the end of this recipe or cooked Black Rice

  1. In a small saucepan combine the lime juice, lime zest, fish sauce and coconut sugar. Heat over medium heat just until the sugar is dissolved. Add sriracha if using. Transfer to a small serving bowl.

  2. Heat the avocado oil in a large skillet on medium high heat. Cook the garlic, ginger and shallot until fragrant and just starting to turn golden. Add the ground chicken and cook until browned, 5 minutes, breaking big chunks up with a wooden spoon or spatula. Pour in the soy sauce and sesame oil, cook for another 30 seconds. Take off the heat and stir in the chopped cilantro. Transfer to a serving bowl.

  3. On a large platter arrange the lettuce leaves, shredded cucumber, carrot, cabbage, sprigs of mint and cilantro. Serve with the ground chicken, cooked rice and lime dressing.


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Perfect White Rice:

  • 2 cups water or chicken stock or combo

  • 1 cup white jasmine rice

  • drizzle of oil

  • big pinch salt

  • Saucepan with a tight fitting lid

  1. Combine the water or stock, oil and salt in a saucepan. Bring to a boil, add the rice, lower the heat to very low, and put the lid on. Cook for 17 minutes, exactly , without lifting the lid.

  2. Remove from the heat, fluff with a fork, put the lid back on and let steam for 5 minutes.