QUICK & EASY CHICKEN LARB (FROM REBECCA LUND & KATE ARTHUR)
PREP TIME: 10 MINUTES, COOKING TIME: 25 MINUTES, SERVES: 4
• 1 onion, finely chopped • 2 cloves of garlic, minced • 3 tbsp oil • 2 tbsp toasted sesame oil • 800g chicken mince • 15cm ginger, grated • 2 red chillies, finely chopped • 125ml hoisin sauce • 62g toasted sesame seeds • 60g coriander, finely chopped • 2 limes, juiced • 62ml sriracha • 125ml mayonnaise • 2 carrots, grated • 2 baby marrows, grated • 3 tbsp pickled ginger, finely chopped • 2 tbsp pickling liquid from the ginger • Pinch of salt • 4 baby gem lettuces • 125g roasted and salted peanuts
METHOD
In a large pan, fry the onion and garlic in the oil and sesame oil until softened. Add the chicken mince, ginger and chilli, and fry until the chicken starts to brown.
Add the hoisin, sesame seeds, coriander and lime juice to the pan and cook for another five minutes. Meanwhile, mix the sriracha and mayonnaise together in a small bowl.
For the pickled vegetables, mix the grated carrots and baby marrows with the chopped pickled ginger in a bowl, then stir in the pickling liquid from the ginger and a pinch of salt.
When you are ready to assemble your larb, grab a lettuce leaf and fill it with the chicken mixture, sriracha mayo and gingery veg, then top with crunchy peanuts.
PER SERVING Kcals: 675 | Protein: 51.6g | Fats: 41.7g | Carbs: 24.2g