"Like other in the family of Thai salads called larb, this salad is unique because the meat is cooked directly in the dressing. When serving, invite guests to spoon a little chicken on top of a cabbage leaf and eat with their hands. The recipe also works with shrimp or beef. The recipe also works with shrimp or beef."
Heat the oil in a medium nonstick pan over low heat. Add the chili flakes and paprika. Stir for 5 seconds. Add the chicken, brown sugar, and fish sauce, and increase the heat to medium. Cook until meat turns white, 3 to 4 minutes. Transfer the chicken (but not the juices) to a mixing bowl and add the lime juice, onion, lemon grass, lime leaves, tomatoes, and mint and toss gently. To serve, line salad plates with red leaf lettuce and place a small mound of the chicken mixture on top. Garnish with cilantro and serve with a cabbage wedge.
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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 43.8mg||13 %|
|Sodium 1167.2mg||40 %|
|Potassium 525mg||14 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 13.2g|
|Protein 19.1g||27 %|
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Calories per serving: 168
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