Thai minced chicken salad

Thai minced chicken salad

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(43 ratings)

Prep: 40 mins Cook: 10 mins

Easy

Serves 4 as a light meal or starter
Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal261
  • fat8g
  • saturates1g
  • carbs9g
  • sugars5g
  • fibre2g
  • protein39g
  • salt2.72g
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Ingredients

  • 2 lemongrass
  • 4 lime leaves, stalks removed
    Lime leaf

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 2 red chillies, deseeded
  • 3 garlic cloves
  • fingertip-length piece fresh root ginger
  • 4 skinless chicken breasts
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 tsp chilli powder
  • 50ml fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 red onion, chopped
  • 3 tbsp lime juice
  • handful each mint, basil and coriander leaves, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

To serve

  • 3 Baby Gem lettuces, leaves separated
  • 1 cucumber, seeds removed and cut into strips lengthways
  • 200g beansprouts
    Beansprouts

    Beansprouts

    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.

  2. Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.

  3. Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

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Comments, questions and tips

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margimac
10th Jun, 2009
Absolutely delicious!!! We couldn't find any lime leaves, so left them out. Well worth making.
Pynner
10th Jun, 2009
5.05
Really enjoyed this recipe. I also used dried kaffir lime leaves (4) and served it with stir fried veg and the salad with a mango dip on the side.
LuluLolly
30th Oct, 2008
This is a 5 * recipe!!! I've made it many times and there's never any left. My children love it as well. Please try it. You won't be disappointed. If you have an Asian shop near you, they often have little packets of frozen lime leaves. I always have some in my freezer.
canvey
18th Jul, 2008
Had this round a friends for lunch, I would certainly cook it myself.
carls1979
30th Apr, 2008
5.05
Very easy and very tasty. Have made a few times now and always goes down well. C
cahill10
6th Mar, 2008
3.05
Lovely went down a treat at a dinner party only thing is ive had it many times at our local chinese an it didnt quite match up to theres but a real good effort!!
superflip
28th Feb, 2008
5.05
This was a topper! I made it for my girlfriend and she's really a Thailand addict. She loved this recipe! I'm going to make it now for the second time!
libbers
6th Feb, 2008
5.05
Forgot to say, I couldn't get Lime Leaves so used 2 teaspoons from a jar of shredded Kaffir Lime Leaves which I got from a supermarket
libbers
6th Feb, 2008
5.05
Gorgeous! I made it as a main course for my husband & I with 500g Turkey mince instead of chicken. I served it with stir fried vegetables and it was delicious (and there's enough left for another go - yipee!)
jcorren76
27th Jan, 2008
Perfect just the way it is!!!!! REALLY TASTY!!!

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