Larb Gai – Spicy Thai Chicken Salad
Description
Larb Gai is a vibrant and spicy Thai chicken salad that showcases an incredible medley of flavors and textures, making it a delightful addition to your culinary repertoire. This dish relies on the freshness of herbs, as dried alternatives simply cannot capture the lively essence of this recipe. Featuring boneless, skinless chicken breast and minimal added fats, this low-fat dish is not only delicious but also healthy. Perfect for a quick meal, Larb Gai can be ready in under 30 minutes, making it a fantastic choice for busy weeknights.
Nutritional Information
| Nutritional Component | Amount per Serving (1/4 recipe) |
|---|---|
| Calories | 141.4 |
| Total Fat | 3 g |
| Saturated Fat | 0.7 g |
| Cholesterol | 72.6 mg |
| Sodium | 664.3 mg |
| Total Carbohydrates | 2.6 g |
| Dietary Fiber | 0.4 g |
| Sugars | 0.6 g |
| Protein | 24.8 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | boneless skinless chicken breast |
| 1 | cup rice powder |
| 3 | cups fresh cilantro, chopped |
| 2 | spring onions, thinly sliced |
| 2 | shallots, finely sliced |
| 3 | cups mint leaves, torn |
| 1/2 | teaspoon cayenne pepper |
| 2 | tablespoons lime juice |
| 1 1/2 | tablespoons fish sauce |
| 1 | cup cabbage, shredded |
| 1 | cup lettuce leaves, for serving |
| fresh cilantro stems, for garnish |
Preparation Instructions
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Prepare the Chicken: Begin by heating a nonstick skillet over medium heat; there’s no need for additional oil. Once the skillet is hot, add the boneless, skinless chicken breast and stir it occasionally, ensuring it cooks evenly until it is fully cooked through. This should take approximately 5 to 7 minutes, depending on the thickness of the chicken.
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Drain and Season: Once the chicken is cooked, remove it from the skillet and let it rest for a minute. During this time, drain any excess liquid that has accumulated in the skillet. This step is essential to avoid a watery salad. After draining, return the chicken to the skillet and mix in the fish sauce and lime juice. Stir well to incorporate these flavors into the chicken.
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Combine the Ingredients: In a large mixing bowl, combine the cooked chicken with the fresh cilantro, sliced spring onions, shallots, torn mint leaves, cayenne pepper, rice powder, and any ground chile/garlic paste if desired. Gently toss all the ingredients together, making sure the chicken is well coated and the herbs are evenly distributed. Adjust the seasoning according to your taste preference, adding more lime juice or fish sauce if necessary.
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Serve the Salad: To plate, create a bed of shredded cabbage or arrange lettuce leaves on individual serving plates. Spoon generous amounts of the chicken mixture over the cabbage or lettuce, ensuring each serving is colorful and appealing.
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Garnish and Enjoy: Finally, garnish each plate with fresh cilantro sprigs for an added touch of color and flavor. Serve immediately to enjoy the freshness of the herbs and the delightful spices that characterize this Thai dish.
Cooking Tips
- Fresh Herbs: The key to an authentic Larb Gai is the use of fresh herbs. Always choose fresh cilantro and mint to elevate the dish’s flavor profile.
- Adjusting Spice Levels: Feel free to modify the amount of cayenne pepper to suit your heat tolerance. If you prefer a milder salad, reduce the amount or omit it entirely.
- Serving Suggestions: This salad pairs wonderfully with jasmine rice or can be enjoyed on its own as a refreshing low-carb option.
Whether you’re looking for a quick weeknight meal or a vibrant dish to impress your guests, Larb Gai is sure to satisfy your craving for bold flavors and fresh ingredients. Enjoy the journey of crafting this delightful Thai chicken salad, and savor every bite!
