Thai Basil Chicken Lettuce Wraps (Larb Gai)
A lighter and refreshing version of the classic Thai dish, using ground chicken, fresh herbs, and a tangy lime dressing, served in crisp lettuce cups. Completely shellfish-free.
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Ingredients
- about 450 g Ground Chicken
- 2 tbsp Rice
- 1/4 cup Red Onion
- 2 tbsp Green Onions
- 1/4 cup Fresh Mint
- 1/4 cup Fresh Cilantro
- 1/4 cup Thai Basil
- 3 tbsp Lime Juice
- 2 tbsp Soy Sauce
- 1 tbsp Fish Sauce Alternative
- 1/4 tsp Chili Flakes
- 1 head Lettuce Cups
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Toast the rice: In a dry skillet over medium heat, toast the rice until golden brown and fragrant. Let cool and grind into a coarse powder using a spice grinder or mortar and pestle.
- 2Cook the chicken: In a large skillet over medium heat, cook the ground chicken until browned and cooked through. Drain any excess fat.
- 3Add aromatics: Stir in the diced red onion and cook for another minute until softened.
- 4Make the dressing: In a bowl, whisk together lime juice, soy sauce, fish sauce alternative and chili flakes (if using).
- 5Combine: Add the toasted rice powder, green onions, mint, cilantro, and Thai basil to the skillet with the chicken. Pour the dressing over the mixture and toss to combine.
- 6Serve: Spoon the larb gai into lettuce cups and serve immediately.
Substitutions
Fish Sauce → Fish Sauce Alternative (Soy Sauce, Salt, Kelp Powder)
Provides umami flavor while being shellfish-free
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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