Thai Chicken Larb
A spicy and sour Thai salad made with marinated chicken, herbs, and chilies. Serve with steamed rice for a complete meal.
Ingredients
- ●1 pound Chicken breast
- ●2 tablespoons Palm sugar
- ●2 tablespoons Fish sauce
- ●2 tablespoons Lime juice
- ●2-3 Thai chilies
- ●1/4 cup Basil leaves
- ●1/4 cup Mint leaves
- ●1/4 cup Chopped peanuts
- ●1 tablespoon Rice vinegar
- ●to taste Salt
Instructions
- 1
1. In a large bowl, whisk together palm sugar, fish sauce, lime juice, and rice vinegar.
- 2
2. Add the minced chilies and mix well.
- 3
3. Add the chopped basil and mint leaves to the bowl and mix well.
- 4
4. Add the chopped peanuts to the bowl and mix well.
- 5
5. Add the chicken breast to the marinade and mix well to coat.
- 6
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 7
7. Preheat a grill or grill pan to medium-high heat.
- 8
8. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until cooked through.
- 9
9. Let the chicken rest for 5 minutes before slicing into thin strips.
- 10
10. Serve the sliced chicken on a bed of steamed rice, garnished with additional basil leaves and peanuts if desired.