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dinner · thai

Thai Chicken Larb Lettuce Cups with Cucumber & Mint

Prep: 14 min
Cook: 3 min
Total: 17 min
Yield: 2 servings
Thai Chicken Larb Lettuce Cups with Cucumber & Mint

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Instructions

1
Set a 12-inch skillet over medium-high heat to preheat for 2 to 3 minutes.
2
While the skillet heats, thinly slice both shallots and mince the garlic, keeping them in separate piles on the cutting board.
3
Swirl the oil into the hot skillet, add half the sliced shallot, and cook 1 to 2 minutes until softened and translucent.
4
Add the ground chicken, minced garlic, and salt, breaking the meat into small crumbles with the spatula.
5
Cook 6 to 7 minutes, stirring now and then, until no pink remains, the juices run clear, and the crumbles brown at the edges.
6
While the chicken cooks, pick and tear the mint leaves, roughly chop the cilantro, and thinly slice the green onions.
7
Halve one lime and cut the other into wedges, then seed and thinly slice the red chili.
8
Separate the butter lettuce leaves and cut the cucumber into spears, arranging both with the lime wedges on a serving platter.
9
Pull the skillet off the heat, squeeze in the juice from both lime halves, and stir in the fish sauce until the chicken looks glossy.
10
Fold in the mint, cilantro, green onions, sliced chili, and the remaining raw shallot until the herbs just wilt into the warm chicken.
11
Spoon the larb into the lettuce cups at the table and serve with the cucumber spears and lime wedges for squeezing.
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