Nut-Free Chicken Larb
Transform your weeknight dinners with this vibrant and flavorful Nut-Free Chicken Larb recipe! This Thai-inspired dish is a refreshing and allergy-friendly twist on the traditional chicken larb, packed with aromatic ingredients like lemongrass, ginger, and garlic. The savory ground chicken is perfectly balanced with a tangy dressing of lime juice and fish sauce, with a hint of sweetness and a subtle kick from chili flakes. Fresh herbs, crisp radishes, and cucumber slices provide a bright, crunchy contrast, all beautifully served in butter lettuce leaves for a wholesome, low-carb meal. Ready in just 30 minutes, this quick and healthy recipe is nut-free, gluten-free, and perfect for sharing with family or friends. Whether you're looking for a light lunch or an impressive appetizer, this lettuce wrap chicken larb is sure to become a new favorite!
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Recipe Information
Ingredients
- 500 grams ground chicken
- 1 tablespoon vegetable oil
- 2 medium shallots
- 2 large garlic cloves
- 1 inch fresh ginger
- 1 lemongrass stalk
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 teaspoon sugar
- 1 teaspoon chili flakes
- 0.5 cup fresh mint leaves
- 0.5 cup fresh cilantro
- 0.5 cup fresh basil leaves
- 4 small radish
- 1 medium cucumber
- 3 spring onions
- 1 head butter lettuce leaves
Instructions
Finely chop the shallots, garlic, and ginger. Remove the outer layer of the lemongrass and finely mince the inner stalk.
Thinly slice the radishes, cucumber, and spring onions. Set aside for serving.
Heat a large pan over medium heat and add the vegetable oil.
Once the oil is hot, add the chopped shallots, garlic, ginger, and lemongrass. Sauté for 2-3 minutes until fragrant.
Add the ground chicken to the pan, breaking it up with a spoon. Cook for 5-7 minutes or until the chicken is browned and cooked through.
While the chicken is cooking, prepare the dressing by combining fish sauce, lime juice, sugar, and chili flakes in a small bowl. Mix well until the sugar dissolves.
Once the chicken is cooked, pour the dressing over the chicken in the pan. Stir well to combine, letting the flavors meld together for another 2 minutes.
Remove the pan from the heat and stir in the fresh mint, cilantro, and basil leaves.
Serve the chicken larb in butter lettuce leaves, garnished with sliced radishes, cucumber, and spring onions. Enjoy immediately.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 32.2 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 908 mg | 70% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 5876 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
