Larb Gai

Ingredients

• Ground chicken

  Raw

  32 oz crumbled or 896g

• Garlic

  Raw

  2 cloves, minced or 6g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Jalapeno

  Snyder's of Hanover

  1 serving or 28g

• Limes

  Raw

  2 fruit or 134g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Brown sugar

  1 tsp brownulated or 3g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Cilantro

  Raw - Whole Foods Market

  50g

• Mint

  Cornetto

  50g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Peanuts

  All types, dry-roasted, with salt

  146g

• Lettuce

  Green leaf, raw

  1 head or 360g

Directions

1. In a bowl, mix the chicken, garlic, shallots and minced jalapeno. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha. In a skillet, heat the oil. Add the chicken mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapenos. Serve with lime wedges, Sriracha and lettuce for wrapping.
2. (source: https://www.foodandwine.com/recipes/thai-ground-pork-salad)