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