Dinner for 6

Larb Lettuce Cups

Name: Larb Lettuce Cups
Total time: 25 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1/2 cup short grain white rice; 2 lb ground chicken; 1 tbsp vegetable oil; 1 shallot; 1 tbsp brown sugar; 1 tsp lime zest; 1/3 cup fresh lime juice; 1/2 tsp kosher salt; 1 tsp chili paste; 2 tsp fish sauce; 1/2 cup fresh cilantro; 1/4 cup fresh mint leaves; 2 heads boston or butter lettuce; 2 tbsp soy sauce; 1 tbsp fresh lime juice; 2 tsp chili paste; 2 tsp brown sugar; 2 tsp fish sauce; 3 green onions (optional)

Seasoned ground chicken fills crisp lettuce leaves with toasted rice, herbs, lime, and a salty chili sauce.

$2.34per serving $$

25 minstart to table

6servings

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Ingredients

1/2 cup short grain white rice
2 lb ground chicken
1 tbsp vegetable oil
1 shallot
1 tbsp brown sugar
1 tsp lime zest
1/3 cup fresh lime juice
1/2 tsp kosher salt
1 tsp chili paste
2 tsp fish sauce
1/2 cup fresh cilantro
1/4 cup fresh mint leaves
2 heads boston or butter lettuce
2 tbsp soy sauce
1 tbsp fresh lime juice
2 tsp chili paste
2 tsp brown sugar
2 tsp fish sauce
3 green onions (optional)

Steps

Toast the dry rice in a large skillet over medium heat for 5 minutes, then crush it into a coarse powder.
Heat the oil in the skillet, add the shallot and ground chicken, and cook for 10 to 12 minutes until the chicken reaches 165 F.
Stir in the brown sugar, lime zest, lime juice, salt, chili paste, and fish sauce.
Mix the soy sauce, remaining lime juice, remaining chili paste, remaining brown sugar, and remaining fish sauce in a small bowl.
Fold the toasted rice, cilantro, and mint into the chicken mixture.
Spoon the larb into lettuce leaves and drizzle with the sauce.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.