Chicken Larb Lettuce Cups

Name: Chicken Larb Lettuce Cups
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 9 oz Jasmine Rice; ¼ tsp Salt; 1¼ lb Ground Chicken; 2 Shallots; 2 Limes; 2 tbsp Fish Sauce; ½ tsp Red Pepper Flakes; ½ oz Fresh Mint; ½ oz Cilantro; 1 Lettuce

By Eatpace

Ground chicken tossed with lime, fish sauce, herbs, and toasted rice fills crisp lettuce cups. Jasmine rice cooks alongside the chicken, and the meal takes about 35 minutes.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 482; kcal per serving
Protein: 32g; per serving

Plan this dinner Jump to recipe

Chicken larb with herbs in lettuce cups, served with jasmine rice.

35 min

Method

5 steps 10 min prep · 25 min cook

Cook

Step 1. Rinse most of the Jasmine Rice. Bring it to a boil with most of the Water and the Salt in a covered saucepan. Reduce heat to low and cook until the water is absorbed, about 15 minutes; remove from the heat and rest, covered.
Step 2. Meanwhile, toast the rest of the Jasmine Rice in a dry large skillet over medium heat, stirring, until golden and fragrant, about 4 minutes. Transfer to a mortar or spice grinder and grind to a coarse powder.
Step 3. Add the rest of the Water and the Ground Chicken to the skillet over medium-high heat. Stir and break up the meat until cooked through with no pink remaining, about 7 minutes.

Finish & serve

Step 4. Remove the skillet from the heat. Stir in the Shallot, Lime, Fish Sauce, and Red Pepper Flakes, then fold in the toasted rice powder.
Step 5. Fold the Fresh Mint and Cilantro into the chicken. Spoon into Lettuce leaves and serve with the cooked rice.

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Tips

Good to know

Cook ground chicken to an internal temperature of 165°F, checking several pieces with an instant-read thermometer.

Swap it

For a fish-free version, use soy sauce in place of the fish sauce and adjust to taste.

Leftovers

Refrigerate the chicken and rice promptly in shallow containers for up to 3 days, and store the lettuce separately.

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