The Dinner: Spicy Chicken Larb

I first had Larb, a southeast Asian dish that originated in Laos and is also served in certain regions of Thailand, when I traveled to Chang Mai a few years ago. The dish is an incredibly popular street food in the region, and it is often described as a kind of minced meat ‘salad’. While skeptical at first, as soon as I tasted this dish, I was hooked. It is the perfect lunch or light dinner, and it’s a great vehicle for all kinds of flavors, herbs, and veggies.

I love a good spicy dish that can be made with ingredients that are often in the fridge anyways, so I created a version that I often make when I want to use leftover herbs and shallots/onions. My boyfriend, Matt, can’t get enough of it- and he’s a Thai food aficionado and a tough critic! Plus, this dish is easy to make, delicious to eat, and impressive to serve.

Ingredients:

• 1 lb chicken thighs or ground chicken (or turkey, pork, or beef)

• 1 garlic clove, minced

• 1 jalapeño pepper

• 1 shallot, sliced along the grain into thin strips (can also use white or yellow onion)

• 4 tbsp soy sauce

• 2 tbsp fish sauce

• 2 tsp granulated monkfruit or granulated sugar

• 1/4 cup cilantro, plus more for garnish (can also use basil or spinach)

• 2 tbsp avocado oil

Instructions:

1. If you are using chicken thighs, use a large knife or meat cleaver to mince the meat. The best way to do this is to use the weight of the knife to chop the meet, pressing down and mincing and then folding the meat back on top of itself before continuing to mince. It will take about 5-10 minutes for you to mince all the meat.

2. Mix together the soy sauce, fish sauce, and sweetener in a bowl. Set aside.

3. In a large skillet or wok, heat the avocado oil over high heat (if wok) or medium high heat (if skillet). Once the oil begins to smoke, add the minced garlic. As the garlic starts to brown, lift the pan up and shake lightly. Return to heat.

4. Add the shallots, minced chicken or ground chicken, and sliced jalapeños to the wok. Using a spatula, stir and mix until the ingredients are combined. Continue cooking, stirring occasionally, until all the liquid from the chicken has evaporated.

5. Add the sauce mixture to the pan and mix into the other ingredients. Fill the bowl that had the sauce mixture in it with water, and then dump that into the pan as well. Continue cooking, stirring occasionally, until all the liquid has evaporated. Keep cooking for 1-2 minutes, until the chicken is browned.

6. Add the cilantro, and continue cooking until wilted. Remove the wok or skillet from heat. Serve immediately, garnishing with herbs, a few lime wedges, and jalapeño slices. Serve with rice.