Chicken Larb (Larb Gai - Thai Chicken Salad)



When it comes to takeout i always choose Thai. I love Thai food and somehow whenever Thai takeout is involved i always end up ordering larb gai! Its such a refreshing dish with classic thai flavours. 
Traditional larb gai has red onions (you can add these - i'm not a big fan), rice powder, lemongrass, kaffir lime leaves and a few other things but i thought id put together a recipe that you could make with what you would normally have in your cupboards at home, plus put a healthy twist on it as well. 
Using 1 red chilli gives it a good kick but its not really spicy so if you like a lot spice add more chilli. 
It tastes great on its own as a salad, or served with brown rice. If you are looking for a low carb option is is delicious served in lettuce cups. 




Ingredients 

1 tablespoon sesame oil (peanut oil or any other oil is fine)
1 tablespoon freshly grated ginger
2 cloves garlic (roughly diced)
2 spring onions (finely diced)
1 large red chilli (finely diced)
1/3 cup of coriander leaves
1 heaped tablespoon of mint leaves
1/2 of a cucumber (roughly diced)
500g lean chicken mince (i usually just use chicken breast and chop it very finely into mince like consistency)
Juice of 1 lime
Juice of 1/2 a lemon 
2 tablespoons of fish sauce
2 teaspoons of raw honey



Method

1. Heat the oil in a large fry pan or wok over medium high heat. Add the ginger, garlic, spring onion and chilli to the oil and cook for 1 minute, until fragrant. 

2. Add the chicken mince and cook, stirring constantly, until chicken is cooked. 

3. Remove from heat and allow to cool slightly. 

4. Combine lemon & lime juice, honey and fish sauce in a small bowl (make sure you give it a good stir so the honey mixes in). 


5. In a large bowl add everything together - the slightly cooled chicken mixture, the sauce and the cucumber, mint and coriander. Mix together. 

6. It can be served by itself or with brown rice or lettuce cups.  

Enjoy x 

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