Hayden Quinn

Lunch · SHARING

24 January 2018

Chicken Larb (It’s Larbly)

Created with Lilydale Free Range Chicken

Zesty, spicy chicken larb with lime, chilli and crunchy green mango. Fresh, light and ready in no time.

Serves
4
Prep
10 mins
Cook
12 mins
Total
22 mins
Difficulty
Easy
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Chicken Larb (its Larbly), recipe by Hayden Quinn

Ingredients

Method

  1. Combine chilli, lime juice, fish sauce and sugar in a small bowl. Stir well to begin dissolving the sugar. Set aside until needed.
  2. Fry off chicken mince in a little oil over a medium–high heat in a non-stick frying pan. Cook until coloured. Remove from heat and allow to cool slightly.
  3. To make the salad, in a large bowl toss gently all ingredients. Once combined, dress liberally with your dressing and place in four lunch boxes.

Notes

If you can’t get access to green mango, substitute for green papaya or your fav type of noodles or rice.

Use a julienne peeler to get perfect strips of green mango. You can find these at most Asian grocers or supermarkets.

Feel free to add as much or as little chilli as you like. I like my version of this salad nice and spicy.

You’ll find kaffir lime at Asian grocers and greengrocers.

You’ll find Thai basil at Asian grocers.

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