Thai · Lunch
Spicy Ground Chicken Salad
Ground chicken thigh is browned dry in a wok until crumbly, then tossed warm with fish sauce, lime juice, chili heat, shallot, mint, and cilantro over shredded cabbage. Extra virgin olive oil and toasted peanuts add richness in this savoury, herb-forward, low-carb Northeastern Thai larb.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
38.9gProtein
31.8gFat
10.2gCarbs
3.9gSugar
3.1gFiber
1029mgSodium
198mgChol
6.9gSat Fat
790mgPotassium
68mgCalcium
3.2mgIron
0.6mcgVitamin B12
38mgVitamin C
Goes well with
Dry Riesling or Pinot Grigio
local
Thai Iced Tea (Cha Yen)
international
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Slice shallot and chili thinly, tear mint, chop cilantro and scallions, shred cabbage onto serving plate.
2
Toast peanuts in dry skillet over medium heat for 2–3 minutes, shaking often, until golden and fragrant; chop roughly and set aside.
3
Dry-fry ground chicken thigh in wok over medium-high heat for 6–8 minutes, breaking into small crumbles, until no pink remains and surface is lightly browned.
4
Off heat, stir fish sauce, lime juice, olive oil, and dried chili flakes into hot chicken so it absorbs the dressing while warm; add shallot, mint, cilantro, and scallions, toss 30 seconds until herbs just wilt.
5
Plate
Pile warm larb over cabbage, scatter toasted peanuts and chili over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g ground chicken thigh
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp fresh lime juice
- 4 tbsp4 tbsp extra virgin olive oil
- 2 tsp2 tsp dried chili flakes
- 1 oz28g shallot
- 2 oz14g fresh mint
- 2 oz14g fresh cilantro
- 44 scallions
- 3 oz86g green cabbage
- 2 tbsp2 tbsp peanuts
