Chicken Larb

Have you ever gone out to eat and had something so delicious that out of the blue you will find yourself fixating on the sheer deliciousness of that meal and you can’t stop thinking about it?  Well…I tend to get that way and the only way I know to satisfy the craving is to of course – honor it!

My husband and I went out to eat at a restaurant called Black Bottle that is located in Seattle.  They have a Chicken Larb on their menu that is super spicy and amazing!  My mouth waters just thinking about it.  I have to warn you that this recipe is spicy, however you can adjust the spiciness based on how much Sriracha you add.  I use a heavy hand which you can tell by the pictures but this recipe would be just as yummy if you used less.   I concocted my own recipe using soy sauce and worcestershire sauce in lieu of fish sauce because I didn’t have any.  If you do have fish sauce by all means use that option.

Do you have any favorite recipes that you concocted after visiting a restaurant?  I would love to hear about them!

Chicken Larb
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 c. coarsely chopped shallots
1 garlic clove
1 T.  fish sauce or 2 tsp. soy sauce + 1 tsp. worcestershire sauce
3T. sriracha (or to taste)
2 T. vegetable oil
Lettuce Leaves (for serving)
3 T. cashews, finely chopped

Combine first 5 ingredients in a food processor. Drizzle 1 Tbsp. oil over and pulse until chicken is very finely chopped. Heat remaining  oil in a large heavy nonstick skillet over medium–high heat. Add chicken mixture and sauté, breaking up into small pieces with the back of a spoon, until chicken is starting to turn golden brown and is cooked through, about 6 minutes.

Place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly. Garnish with cashews and serve.

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