Thai Chicken Larb Aka Lettuce Wraps
By: Carla
Published: Sunday, October 10, 2010 - 7:13am

Ingredients




Dressing:
 cup fresh lime juice, from about 5 limes
3 tablespoons fresh lemon juice, from 1 large lemon
2 tablespoons fish sauce
2 tablespoons honey
Larb:
3 tablespoons vegetable or canola oil
1/2 red onion, diced
3 shallots, thinly sliced
1 piece (4- inch) lemongrass, minced (about ¼ cup)
1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced
Kosher salt
1 1/2 pounds ground chicken
1 tablespoon toasted rice powder
1/2 cup chopped fresh mint leaves, (I used much less)
Freshly ground black pepper
1 head butter lettuce, leaves separated

Preparation

1 Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside. 2 Larb: In a large skillet, heat the oil over medium heat. 3 Add the onion, shallots, lemongrass, chile, and salt, to taste. 4 Cook until the vegetables begin to soften, about 5 minutes. 5 Add the chicken and season with salt. 6 Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. 7 Add the toasted rice powder and toss to coat. 8 Cook for another minute or two. 9 Add the dressing to the pan and cook for 2 minutes. 10 Remove the pan from the heat and stir in the mint. 11 Season with salt and pepper, to taste. 12 Spoon the chicken mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.