Thai-Style Lemongrass Chicken Larb
Persons
4
Serving Size
1 Salad
Ingredients
Chicken Larb:
- 8 oz chicken thigh chopped into ¼-inch cuts
- 1 oz fresh mint
- 1 oz fresh cilantro
- 1 oz Thai basil
- 1 tsp black pepper
- 1 Tbsp fish sauce
- 2 ea lime
- 1 ea Gills Red Onion, sliced
- 1 pack butter lettuce
- 1 sprig green scallion
- 1 tsp red chili flakes
Fried Crispy Red Onions:
- 16 oz avocado oil or vegetable oil
- 1/2 ea Gills red onion, sliced
Instructions
- Heat a large skillet over medium heat.
- Add the chopped chicken. Cook, and stir until the chicken is broken into little pieces, about 5 minutes.
- Add the red onions and scallions.
- Continue to cook, breaking up the chicken until browned, about 2 minutes.
- Add the cilantro, mint, lemon grass, fish sauce and red chili flakes.
- Cook and stir until the flavors blend, about 3 minutes more.
- Season with sea salt.
To Serve:
- Place a spoonful of the Chicken Larb on top of the butter lettuce, and then put the fresh herbs and Fried Crispy Red Onions on top.
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