Chicken Larb Cabbage Cups with Sriracha, Lime, and Green Beans
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Ingredients (15)
- 4 tablespoons canola oil
- 2 shallots, 1 peeled and thinly sliced, the other peeled and minced
- 12 ounces lean, ground chicken
- Kosher salt, to taste
- 1 lime, halved
- 2 cups mixed lettuces
- 1/4 bunch mint, leaves picked, stems discarded
- 1/6 bunch cilantro, leaves picked, stems discarded
- 4 ounces green beans, trimmed and cut into 1/4-inch pieces
- 2 scallions, trimmed and thinly sliced
- 2 teaspoons toasted rice powder
- 1 tablespoon Asian fish sauce
- 1/2 tablespoon Sriracha hot sauce
- 1 fresh Thai chile, halved lengthwise, seeds discarded, and minced
- 6 leaves green cabbage
Nutritional Information
- Calories606
- Fat42.28g
- Saturated fat6.07g
- Trans fat0.22g
- Carbs26.81g
- Fiber6.75g
- Sugar10.0g
- Protein34.86g
- Cholesterol146.28mg
- Sodium937.09mg
- Nutritional Analysis per serving (2 servings) Powered by
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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An easy recipe for Thai chicken larb in cabbage cups, courtesy of LA chefs Jon Shook and Vinny Dotolo for Plated. Subscribe to Plated and cook this and other “Makers” recipes from Jon and Vinny at home. With Plated, your ingredients arrive right to your door, fresh and pre-portioned.
Instructions
To fry the shallot:
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1
Heat 3 tablespoons of the canola oil in a medium sauté pan over medium heat. When the oil is shimmering, add the sliced shallot and fry until crisp, about 5 minutes. (Don’t crowd the shallot slices—they should form a single layer in the oil. Fry in batches if necessary.) Transfer the fried shallots to a paper-towel-lined plate and set aside to drain.
To cook the chicken:
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1
Discard the shallot-frying oil and wipe the sauté pan clean. Add the remaining tablespoon of canola oil and set the pan over medium-high heat. When the oil is shimmering, add the chicken and season with salt and the juice from 1 of the lime halves. Cook, breaking up the chicken with a wooden spoon, until the meat loses its color, about 5 to 6 minutes.
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2
Transfer the chicken to a large bowl. Immediately add the mixed lettuces, mint, cilantro, green beans, diced shallot, scallions, rice powder, fish sauce, Sriracha, Thai chile, and juice from the remaining lime half. Toss to combine well, and then taste, adding more salt if needed.
To serve:
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1
Spoon the chicken mixture into the cabbage cups and place 3 on each serving plate. Top with the fried shallots and serve.
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