If you love Thai food and would like to introduce your family to it, this is a great place to start. They may even recognize it from a restaurant menu that labeled it “chicken salad Thai style.”
Or you may know it as larb (pronounced lawb, which means salad). Although you may not have experienced any type of life crisis without it, you may enjoy this Southeast Asian salad that can be made with almost any type of minced meat. In this case, we’ve used ground turkey instead of chicken, low-sodium soy sauce, half the oil the recipe calls for, and a bit of Siracha sauce for some extra zing.
It’s the perfect low-stress casual meal free of after-dinner grief. Putting the mixture inside the lettuce leaves can be part of the fun of eating it leaving more time for the chef to eat it while it’s hot.
Prep Time: 20 minutes
Cook Time: 8 minutes
- 6 Tbs. (3 fl. oz./80 ml) low-sodium soy sauce
- 2 Tbs. rice vinegar
- 2 Tbs. Asian sesame oil
- 1 Tbs. Asian fish sauce
- 2 tsp. sugar
- Juice of 1/2 lime
- 1 Tbs. vegetable oil
- 1/2 cup thinly sliced green onions, white and light green portions
- 1 1/2 Tbs. peeled and grated fresh ginger
- 2 garlic cloves, minced
- 1/2 tsp. red pepper flakes
- 1 1/4 lb. (625 g) ground turkey (instead of chicken)
- Lettuce leaves for serving
- Bean sprouts and fresh cilantro and basil leaves for serving
In a bowl, stir together the soy sauce, rice vinegar, sesame oil, fish sauce, sugar and lime juice. Set aside. In a wok or large fry pan over medium-high heat, warm the oil. Add the green onions, ginger, garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 2 minutes. Add the chicken and cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes. Add half the soy sauce mixture and cook 1 minute more.
To serve, spoon about 3 Tbs. of the chicken mixture into a lettuce leaf, top with bean sprouts, cilantro and basil, and wrap the lettuce around the filling. Repeat with the remaining chicken mixture, lettuce leaves, and garnishes, or allow your guests to assemble their lettuce wraps themselves at the table. Serve the remaining soy sauce mixture alongside for dipping. Serves 4.