Laotian Larb Gai with Sticky Rice, Peanuts & Mint
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Laotian Larb Gai with Sticky Rice, Peanuts & Mint

Cool cucumbers, cabbage and mint are the finishing touches on this spicy Asian chicken salad.

I first heard of this dish from one of my best friends in college, whose parents were from Laos. The first time she ordered it and I snagged a bite, I was in pure food heaven!

So when it was on the menu one week for Blue Apron, I knew I had to try it for myself!

Laotian Larb Gai with Sticky Rice, Peanuts & Mint

I’ve made larb a few times at home (like this Chicken Larb and this Beef Larb), but this version included a few key ingredients that I hadn’t used before – coconut palm sugar and golden mountain syrup. Those ingredients really deepened the flavor of this sweet-and-spicy dish, and brought it to the next level.

I was a little skeptical of eating this with chunks of raw cabbage, but it was a perfect accompaniment. This was a delicious meal, and we’ll definitely be having it again!

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Laotian Larb Gai with Sticky Rice, Peanuts & Mint


Description

Cool cucumbers, cabbage and mint are the finishing touches on this spicy Asian chicken salad.


Scale

Ingredients

  • 10 Ounces Ground Chicken
  • ½ Cup Sushi Rice
  • 1 Lime
  • 1 Persian Cucumber
  • ½ Pound Green Cabbage
  • 1 Red Onion
  • 1 Bunch Mint
  • 2 Tablespoons Golden Mountain Sauce
  • 1 Tablespoon Coconut Palm Sugar
  • 1 Serrano Chile Pepper
  • ¼ Cup Peanuts

Instructions

  1. Cook the rice:
  2. In a small pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Remove from heat. Fluff the finished rice with a fork.
  3. Prepare the ingredients:
  4. While the rice cooks, wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and thinly slice the onion. Thinly slice the cucumber on an angle. Pick the mint leaves off the stems; discard the stems. Cut out and discard the cabbage core; slice the cabbage into 1-inch-wide strips. Roughly chop the peanuts. Cut off and discard the serrano pepper stem; thinly slice the pepper into rounds. (For a milder dish, remove and discard the ribs and seeds of the pepper, then thinly slice.) Wash your hands and cutting board immediately after handling the pepper.
  5. Cook the chicken:
  6. While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the ground chicken. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and cooked through. Transfer to a bowl and set aside. Wipe out the pan.
  7. Make the larb gai:
  8. In the same pan used to cook the chicken, heat 2 teaspoons of oil on medium-high until hot. Add the onion and as much of the Serrano pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the lime zest, palm sugar, Golden Mountain sauce, cooked chicken and the juice of 2 lime wedges; season with salt and pepper to taste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat.
  9. Plate your dish:
  10. Divide the cooked rice and larb gai between 2 plates. Top with the peanuts and mint. Serve with the cabbage and cucumber on the side. Garnish with the remaining lime wedges. Enjoy!

Notes

Recipe from Blue Apron


Nutrition

  • Serving Size: 2
  • Calories: 700
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