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Prep time
20 minutes
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Cook time
8 minutes
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Serves
2
Author Notes
This is a take off on a chicken larb recipe published in Bon Appetite in 2016. It's an endlessly malleable recipe -- one of my favorite ways to make it is as a spicy, crunch, warm and cold salad. —Sarah Hornung
Ingredients
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1
Head of romaine lettuce
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3
medium sized carrots
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4
small kirby cucumbers or newly pickled cucumbers
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1
mango or about 1/2 cup of pickled mango
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1/3 cup
cilantro or basil
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4-6
garlic cloves
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4-6
scallions
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1/2 teaspoon
red chili flakes
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2 teaspoons
grapeseed oil (or any other neutral oil)
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2 tablespoons
tamari or soy sauce
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1 tablespoon
fish sauce
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1 tablespoon
sambal oelek
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1 tablespoon
sugar
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1
lime
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1 pound
Ground chicken
Directions
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Crush or crush and mince the garlic drop into wok or pan
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Dice scallions, add the whites to the wok or pan and add the green to your salad bowl
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Roughly chop cilantro or basil, add half to wok or pan and half to salad bowl
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Slice carrots into thin crescents, add to salad bowl
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Slice new pickles or seedless cucumbers into thin crescents, add to salad bowl
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Roughly chop mango or pickled mango, add to salad bowl
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Tear lettuce, add to salad bowl
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Mix together sugar, fish sauce, tamari, and sambal oelek
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Add red chili flakes and oil to wok or pan and cook the garlic, scallions, cilantro or basil, and chili flakes on high heat for 2 minutes or so, until they are soft, fragrant, and the garlic is lightly browned
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Add the ground chicken and cook until chicken is cooked through
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Add the sugar, fish sauce, tamari, and sambal olek mixture, and continue to cook for about another minute
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Pour the entire wok or pan of chicken larb to your salad and toss allowing liquid to serve as dressing
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Add the juice of 1 lime and salt and pepper to taste
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