Chicken Larb Cabbage Cups with Sriracha, Lime, and Green Beans

Name: Chicken Larb Cabbage Cups with Sriracha, Lime, and Green Beans
Prep time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 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

Chicken Cabbage Green Beans Los Angeles Area Asian Thai Healthy Cilantro Mint Herbs Poultry Main Dish Easy Sriracha

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2 servings Easy

Total: 35 mins Active: 20 mins

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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

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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

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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.

By Jon Shook and Vinny Dotolo

Tips for Chicken

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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Next: How to Freeze Chicken

Tip

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.

2 of 3

Next: How to Thaw Chicken

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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Next: How to Store Chicken

Instructions

To fry the shallot:

1Heat 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:

1Discard 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.
2Transfer 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:

1Spoon 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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