Ever had chicken larb?! If you're looking for a quick, super flavorful, and spicy meal, look no further than this spin on Laotian chicken larb. Use either ground chicken or turkey and serve it in sweet, buttery lettuce wraps.
- 2 tablespoons vegetable oil, plus more as needed
- 1 clove garlic, finely chopped
- 1 pound ground chicken or turkey
- 2 shallots, thinly sliced
- 1 to 2 Thai red or green chilies, thinly sliced, or to taste
- Water, as needed
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sweet Thai chili sauce
- 1 teaspoon brown sugar
- 1 teaspoon Sriracha or sambal oelek
- 1/4 cup coarsely chopped mint leaves
- 1/4 cup coarsely chopped cilantro
- 1 head of Boston lettuce or 2 small lettuce heads, separated into leaves
- 2 limes, quartered, for serving
- Cooked rice, for serving
- Mint, cilantro or Thai basil sprigs, for serving
- Extra sriracha or sambal oelek sauce, for serving
1 Cook the chicken: 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. If the mixture looks dry, stir in some water, 1 tablespoon at a time. Remove the pan from the heat.
2 Add the seasonings: 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.
3 Serve the larb: 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.