Chicken Larb (L'Academie de Cuisine)

By KDCooks

From Culinary Skills Lab - Poultry - 9/19/11

Thai Dish

Ingredients

• 1/2 TB canola oil
• 1 lb ground chicken
• 1/2 red onion, thinly sliced
• 3 limes
• 2 TB fish sauce
• 3 cloves garlic, chopped
• 1 tsp dry red pepper flakes
• 1 small green chile (jalapeno), seeds removed, chopped
• 1/2 cup cilantro, roughly chopped
• 1/4 cup mint, roughly chopped
• 1/4 cup Thai sweet basil, roughly chopped
• 2 green onions, sliced

Details

Servings 2

Preparation

Step 1

Combine ground chicken with the juice of 1 lime and 1 TB of the fish sauce in bowl.

In a seperate bowl, place the green onion, juice of the other two limes and the other 1 TB of fish sauce. Add mint and cilantro to the bowl.

Place the ground chicken into medium sized skillet. Place the pan on burner with med-high heat. Use a wooden spoon to break up the chicken as it cooks.

When the chicken starts to release liquid, add the garlic, dry pepper flakes and fresh chile.

Continue to cook chicken until the meat is cooked and the juice from the meat is cooked off. Add the red onion to the pan, and turn off heat.

Continue stirring until onions reach desired doneness. Pour the chicken into the bowl with the other ingredients. Stir to combine.