Chicken Larb is a classic Thai dish that is light, healthy, and exactly what I want to eat all summer long. You can serve this in lettuce wraps, or over regular or cauliflower rice. When I want a little more texture and nutrition I’ll saute a chopped red bell pepper or a shredded carrot in with the ginger and garlic for the larb.
To make this #dinnerdoneby9am I fully cook the Larb in the morning and assemble the pickles, refrigerate everything all day, then reheat the Larb just prior to serving.
Quick Pickled Cucumbers
-6 mini cucumbers, thinly sliced
-2 scallions, thinly sliced
-1 cup white vinegar vinegar
-1 Tbsp sesame oil
-1 tsp salt
-1 Tbsp sugar
-1/8 teaspoon red pepper flakes
Chicken Larb
-1 Tbsp sesame oil
-1 inch chunk ginger, minced
-3 garlic cloves, minced
-1 lb ground chicken
-2 Tbsp chili garlic sauce
-1/4 c soy sauce
-1/4 c brown sugar or honey
-4 green onions, thinly sliced
Quick Pickled Cucumbers
In a small bowl, stir together the white vinegar through red pepper flakes until the sugar dissolves. Stir in the cucumbers and scallions. Chill for at least 20 minutes, or up to several hours until serving.
Chicken Larb
Heat sesame oil in medium pan over medium heat. Add ginger, saute 5 minutes. Add garlic, saute 1 minute. Add chicken and cook, breaking up with a spoon until chicken is cooked through (about 10 minutes). Add chili garlic sauce, soy sauce, and brown sugar or honey. Cook 5 additional minutes, stirring well. Stir in green onions and cook 1 additional minute, then remove from heat.
Serve the Larb in lettuce wraps or over rice with the pickled cucumbers on top.
