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!

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!

• 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

See Blue Apron for the full recipe.