Thai Chicken Larb Lettuce Cups
Zesty minced chicken with lime, fish sauce, mint and chili in crisp lettuce cups. A bright, fast keto lunch or dinner.
- Prep10 min
- Cook10 min
- Serves4
Larb is a Thai minced-meat salad that is all about balance: salty, sour, spicy and herbal. It comes together in a single pan in minutes.
Nutrition per serving (estimated)
Method
- Heat the oil in a skillet over medium-high heat. Cook the chicken, breaking it up, until no pink remains and it reaches 165°F (74°C), about 6 minutes.
- Add the shallot and cook 1 minute. Remove from the heat.
- Stir in the fish sauce, lime juice, chili, scallions and herbs. Taste and adjust for salty, sour and spicy.
- Spoon into lettuce leaves and serve right away.
Chef’s notes
- Use ground pork or beef if you prefer.
- A pinch of toasted ground rice is traditional but not needed.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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