Thai Chicken Laab
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
A lot of people are intimidated by Thai recipes because they often use ingredients that are tough to find or unfamiliar, but this northern Thai salad uses ones that you can find in any supermarket. Easy, ready in under 30 minutes, flavorful, satisfying, high in protein, low in Points, what more could you ask for? Feel free to adjust the flavor with more lime juice, fish sauce, or heat.
Ingredients
Uncooked jasmine rice
2 tbsp(s)
Uncooked 93% lean ground chicken
1 pound(s)
Water
2 tbsp(s)
Shallots
1 small, thinly sliced
Fresh lime juice
3 tbsp(s)
Fish sauce
2 tbsp(s)
Red pepper flakes
1 tsp(s), or to taste
Sugar
½ tsp(s)
Cilantro
3 tbsp(s)
Fresh mint leaves
3 tbsp(s), chopped
Mixed greens
4 cup(s)
Cucumber
1 cup(s)
Carrots
1 cup(s)
Instructions
1
In a small, dry skillet, toast the rice on medium for 5 minutes until browned and fragrant, shaking or stirring often. Cool completely.
2
While rice cools, in a medium pot, combine the chicken and 2 tablespoons water. Cook on medium 5 minutes, or until chicken is cooked through but not browned, breaking up into small bits and stirring often. Remove from heat.
3
Grind rice into little bits with a blender, mini food processor, spice or coffee grinder, or mortar and pestle.
4
To chicken, add the shallot, lime juice, fish sauce and red pepper. Stir to combine. Fold in the cilantro, mint, and toasted rice. Serve over vegetables.
5
Serving = about 1 1/2 cups of chicken mixture, 1 cup greens, 1/2 cup cucumber slices, 1/2 cup carrot slices
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