Print Digg


Easy & Quick Chicken Larb

Tuesday, August 21, 2018

As we reach the last few weeks of summer 2018, we want to spend less time in the kitchen and more time having fun, including on weeknights. 

Today's recipe is a Biosyntrx test kitchen favorite from Bon Appetit, and we agree with their suggestion that anything you can stick in a leaf of lettuce and call it lunch or dinner is most likely bound to be nutrient dense, and all right with us.

This is not an authentic Laotian or Thai larb, but it is easy, refreshing, and bursting with flavor. When served with steamed rice, quick-pickled onions, and a tangle of herbs, it become a ground chicken quick and easy dish you, too, will love. 

Here are the directions and the ingredients all together. The ingredients are bold and the amounts are up to the cooks, who know the eating habits of the people they are feeding. We find one pound of ground chicken with the other ingredients usually serves three women, or two hungry younger men.  We usually double the recipe below for our staff, or because we also like leftovers.

First, thinly slice half a large red onion and place in a small bowl with a few tablespoons of rice vinegar. Let it hang out in the fridge until you're ready to eat. Meanwhile, steam some white rice.

Next, the chicken. Heat a slick of vegetable oil in a skillet over medium heat until shimmering. Add a pound of ground chicken, two minced garlic cloves, three thinly sliced scallions (whites and greens), and a couple of sliced chilies.​

We use jalapeño, serrano, or Fresno chilies, they all work. Season with a little salt and pepper and saute until chicken is cooked through and very lightly browned. Don't overcook. 

Stir in two tablespoons of soy sauce, a teaspoon of fish sauce, a small spoonful of sriracha, and a generous teaspoon of brown sugar, cooking until the liquid is almost completely reduced.

Serve the larb with rice, Bibb or butter lettuce leaves, lime wedges, quick-pickled onions, more sriracha, and torn herbs, like cilantro, basil, and mint.

Enjoy and have a full-filled late summer week.

Ellen Troyer, with David Amess and the Biosyntrx staff