Famous as 'larb gai' in Thailand, the spiciness in this recipe works well with the crunchy vegetables, creating a perfect balance of flavour and heat. Chicken meat can make positive contributions to the diet of those aiming for a high protein diet. Chicken meat is low in saturated fats, and rich in most essential nutrients. Try this below no oil recipe.
- 1 lb boneless skinless chicken breast, minced in food processor
- 3 tbsp (tablespoons) chopped fresh cilantro
- 2 spring onions, chopped
- 2 tbsp chopped onions
- 3 tbsp chopped mint leaves
- 1/2 tsp (teaspoon) cayenne pepper
- 2 tbsp lime juice
- 1 1/2 tbsp fish sauce
- 1 tsp garlic and red chili paste
- 50 gm red bell peppers
- 20 g lettuce, for serving
- 2 g fresh cilantro/coriander stem, for garnishing
- 2 g mint leaves for garnishing
|| 10mg 3%
| Vitamin A
*Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
- 1 Heat nonstick skillet over medium heat, no oil is necessary.
- 2 Add chicken, stir until thoroughly cooked.
- 3 Remove from heat, drain excess liquid.
- 4 Add fish sauce, ground chili garlic paste and lime juice.
- 5 Toss all together with cilantro, onion, mint, cayenne, rice powder.
- 6 Adjust seasoning to taste.
- 7 Serve immediately over lettuce leaves or thinly sliced cabbage.
- 8 Garnish with cilantro sprigs and mint.
- 1 tsp olive oil can be added if chicken is drying out a little.
- Pork, or firm tofu for a vegetarian version, can also be used – just add soy sauce (or tamari as a gluten-free option) instead of fish sauce in the recipe.
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