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Recipe

Spicy Chicken Larb with Thai-Style Roasted Cabbage

Scott Phillips

Servings: 4

The unofficial national dish of Laos, larb is also popular in Thailand and exemplifies the bold flavors of the region. Usually served with fresh vegetables as a salad, it’s made more winter friendly served over Thai-Style Roasted Cabbage.

Ingredients

  • 3 Tbs. soy sauce
  • 1 Tbs. light or dark brown sugar
  • 1 tsp. fish sauce
  • 1/2 tsp. sambal oelek; more to taste
  • 3 Tbs. grapeseed or vegetable oil
  • 1-1/2 cups finely chopped sweet onion
  • 1 Thai bird chile, half seeded and minced, half cut into rings and reserved for garnish, if desired
  • 1 tsp. minced garlic
  • 1 lb. ground chicken
  • 1/2 cup coarsely chopped fresh cilantro
  • Kosher salt
  • 1 tsp. finely grated lime zest; more to taste
  • 1 Tbs. fresh lime juice; more to taste
  • Thai-Style Roasted Cabbage
  • 3 to 4 scallions, green parts only, thinly sliced on a diagonal (about 1/4 cup)
  • 1/4 cup coarsely chopped dry-roasted peanuts

Nutritional Information

      Calories (kcal) : 510
      Fat Calories (kcal): 280
      Fat (g): 31
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 15
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 100
      Sodium (mg): 1740
      Carbohydrates (g): 34
      Fiber (g): 10
      Sugar (g): 18
      Protein (g): 29

Preparation

  • In a small bowl, whisk the soy sauce, sugar, fish sauce, and sambal oelek.
  • In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the onion and minced chile, and cook, stirring frequently, until the onion begins to soften, 2 to 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
  • Add the chicken and cook, breaking it up with a wooden spoon, until no longer pink, 6 to 8 minutes.
  • Add the soy sauce mixture, half of the cilantro, and 1/4 tsp. salt. Cooking, stirring, until the pan is almost dry, about 2 minutes.
  • Remove the pan from the heat, and add the lime zest and juice. Toss to combine, and season to taste with more zest, juice, and salt.
  • Serve the chicken over the cabbage. Top with the remaining cilantro, scallions, peanuts, and chile rings, if using.

Reviews

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Reviews

  • mixqueen | 11/18/2017

    This was great. I didn't have green onions and used jalepeno instead bird chile. Otherwise made as written. Will definitely make again.

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