Thai Larb

By Bostoncook

Recipegoldmine

Ingredients

• 1 pound ground chicken
• 1/2 cup chopped fresh cilantro
• 1/4 cup lime juice (about 2 limes)
• 1 tablespoon minced jalapeno pepper, seeded and chopped, (1 to 2)
• large garlic cloves, minced
• 1/3 cup chopped scallions
• 2 tablespoons fish sauce
• 1 cup nonfat chicken broth
• Salt
• iceberg lettuce leaves, Sliced cucumbers, chopped cilantro and lime wedges (garnish)
• Hot rice (optional)

Details

Servings 4

Preparation

Step 1

1. In large bowl, combine chicken, cilantro, lime juice, chiles, garlic, green onions and fish sauce. Bring broth to simmer in wok or large frying pan.

2. Add chicken mixture and stir, breaking up mixture, until cooked through but not brown, and broth has evaporated. Spoon off any fat that may have melted out. Add salt to taste. Chill or serve at room temperature on lettuce leaves. Add garnishes. Serve with hot rice.

Notes: This was really quite good. Would increase the jalapeno, garlic, and cilantro next time - (used just 1 small jalapeno). Also - the broth didn't evaporate for me, so I ended up just draining the meat. Served with steamed brown rice and a cucumber salad. Very good!