Try this Laotian Larb Gai recipe, or contribute your own.
Suggest a better descriptionIn a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Remove from heat. Fluff the finished rice with a fork.
While the rice cooks, wash and dry the fresh produce. Using a peeler, zest and then quarter the lime. Peel and thinly slice the onion. Thinly slice the cucumber on an angle. Pick the mint leaves off the stems; discard the stems. Cut out and discard the cabbage core; slice the cabbage into 1" wide strips. Roughly chop the peanuts. Cut off and discard the serrano pepper stem; thinly slice the pepper into rounds.
While the rice continues to cook, in a medium non-stick pan, heat 2 teaspoons of olive oil medium-high until hot. Add the ground chicken. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and cooked through. Transfer to a bowl and set aside. Wipe out the pan.
In the same pan used to cook the chicken, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and serrano pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the lime zest, palm sugar, golden mountain sauce, cooked chicken, and the juice of 2 lime quarters; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat.
Divide the cooked rice and larb gai between 2 plates. Top with the peanuts and mint. Serve with the cabbage and cucumber on the side. Garnish with the remaining lime quarters.
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Serving Size: 1 Serving (492g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 624 | ||
Calories from Fat: 210 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 121.9mg | 38 % | |
Sodium 587.5mg | 20 % | |
Potassium 1315.5mg | 35 % | |
Total Carbohydrate 71.1g | 21 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 62.2g | ||
Protein 36.1g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 624
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