Chicken Larb

INGREDIENTS

• 1.5-2 tablespoons toasted sesame oil or olive oil

• 1 large shallot or 2 medium shallots, thinly sliced (should yield ~3/4 cup sliced shallots)

• 5 garlic cloves, finely chopped

• 1/4 teaspoon or more chili flakes or chopped Thai or Serrano chili to taste

• 2 pounds ground chicken

• Fine grain sea salt to taste (~1/4-1/2 teaspoon)

• Black pepper to taste

• 3-4 tablespoons fish sauce

• 5-6 tablespoons freshly squeezed lime juice

• 1.5 tablespoons coconut sugar

• 1/2 red onion, thinly sliced

• Chopped cilantro to taste

• Chopped mint to taste

• Optional garnishes: more herbs, crushed peanuts, sriracha

• Serve with: sliced cucumber, carrot, cabbage, butter/romaine lettuce, and/or rice, glass noodles, or kelp noodles

METHOD

1. Thinly slice 1-2 shallots, 5 cloves of garlic, chilis if using, and 1/2 red onion. Chop cilantro and mint to taste.

2. In a bowl, combine 3 tablespoons fish sauce, 5 tablespoons lime juice, and 1.5 tablespoons coconut sugar. Whisk well.

3. Heat up 1.5 tablespoons toasted sesame oil or olive oil in a pan. Then, add in your sliced shallots, garlic, and chili flakes/chopped chili and sauté on medium heat for about 3-4 minutes. The shallots should soften and become translucent.

4. Add in 2 pounds ground chicken and season with sea salt (start with 1/4 teaspoon) and pepper. Increase the heat to medium high and use a wooden spatula to break the chicken into small pieces. Sauté on chicken is almost cooked, about 4-5 minutes.

5. Add in the sauce and thinly sliced red onion and cook for another couple of minutes or until chicken is fully cooked through and no longer pink inside. Taste and adjust for seasoning. I added another tablespoon of fish sauce, another tablespoon of lime juice, and more salt.

6. Remove from the heat and mix in the herbs.

7. Serve with garnishes of your choice and rice/noodles. Enjoy!