Thai Chicken Larb (Spicy Minced Chicken & Herb Salad)

Ingredients

For 2 portions

• 🍗 400g chicken breast (raw, boneless)
• 🍚 1 Tbsp white rice (dry)
• 🐟 2 Tbsp fish sauce
• 🍋 3 Tbsp fresh lime juice
• 🌿 1 Tsp chilli flakes
• 🍚 0.5 Tsp sugar
• 🧅 1 small red onions
• 🧅 3 medium spring onions
• 🥕 1 small carrots
• 🌿 15g fresh mint
• 🌿 15g fresh coriander
• 🥬 100g lettuce

Method

1. Toasted rice powder: toast the raw rice in a dry frying pan over medium heat for 5–6 minutes, shaking, until deep golden and nutty. Cool, then grind to a coarse powder in a pestle and mortar or spice grinder.
2. Mince the chicken: cut it into chunks and pulse in a food processor (or chop with a big knife) until finely minced.
3. Thinly slice the red onion (or shallot) and spring onions, finely dice the carrot and pick the mint and coriander leaves.
4. Put the chicken in a dry frying pan with 3 tablespoons of water over medium heat. Cook for 5–6 minutes, breaking it up with a spoon, until cooked through with no pink left. Take off the heat.
5. While the chicken is hot, stir in the fish sauce, lime juice, chilli flakes and sugar. Taste – it should be sour, salty and spicy.
6. Leave for 2 minutes, then toss in the onion, spring onions, carrot, most of the herbs and 1½ tablespoons of the toasted rice powder.
7. Pile into a bowl, scatter with the remaining herbs and rice powder and serve with crisp lettuce leaves for scooping (and sticky rice, if you like).