| Preparation time | 15 min |
| Cooking Time | 15 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1 pound ground chicken (I've been grinding thighs at home)1/3 cup fresh lime juice, from about 2 limes2 tablespoons + 2 teaspoons fish sauce1 1/2 teaspoons sugar1 cup thinly sliced scallions3/4 cup thinly sliced shallots1 tablespoon thinly sliced hot chili such as Thai bird, Serrano, or jalapeño or more to taste1/2 cup roughly chopped cilantro1/4 cup finely chopped mintLettuce cups for serving: romaine, Little Gem, or Boston
Directions
- Place the chicken and 1/4 cup water in a large skillet over medium heat. Cook, stirring occasionally to break up any clumps of meat, until the chicken is cooked through, about 8 minutes—you don’t want to brown the chicken, so lower heat as needed.
- Meanwhile, stir together the lime juice, fish sauce, and sugar in a small bowl, until the sugar is dissolved. Set aside.
- Add scallions, shallots, and chili to skillet, and cook over low heat just until the vegetables are tender and most of the liquid has evaporated, 3 to 4 minutes. Remove from heat. Stir in the sauce, cilantro, and mint, and toss to coat.
Serve the larb with the lettuce leaves