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
Ingredients
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
Directions
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.
Summer is here and I am loving it! I recently took a road trip and picked up a Food Network magazine to peruse while sitting by the pool. They had the most amazing recipe for Open Face Vietnamese Chicken Sandwiches. I love the idea that this sandwich is open face (less carbs) and the addition of fresh veggies like radishes and carrots gives this recipe a delicious twist. A little bit sweet (from the honey), a little bit tart (from the lime and gherkins) and a little spicy (from the Sriracha), this sandwich has it all. I hope you enjoy it as much as I did.
Open Face Vietnamese Chicken Sandwiches
Ingredients
1/2 small red onion, thinly sliced
2 medium carrots, shaved into ribbons with a vegetable peeler
4 radishes, thinly sliced
2 crusty hoagie-style rolls (I actually used the 100 calorie thin buns from Oroweat to cut down on the fat and calories)
1/2 cup mayonnaise (I used low-fat mayo to cut down the calories by half)
1/4 cup fresh lime juice (from about 4 limes)
2 teaspoons honey
2 tablespoons chopped cornichons or gherkins, plus 1 tablespoon brine from the jar
Kosher salt
3 cups shredded rotisserie chicken (from 1 small chicken)
1/3 cup chopped fresh cilantro, plus cilantro leaves for topping
1 tablespoon Asian chile sauce (such as Sriracha)
Directions
Preheat the oven to 350 degrees F. Soak the red onion, carrots and radishes in ice water for 5 minutes, then drain. Split each roll in half lengthwise to make 4 pieces. Transfer to the oven to toast. Whisk 1/4 cup mayonnaise, the lime juice, honey, cornichons and brine, and 1/2 teaspoon salt in a large bowl. Add the chicken, onion, carrots, radishes and chopped cilantro and toss. Mix the chile sauce and the remaining 1/4 cup mayonnaise in a small bowl. Spread each piece of bread with some chile mayonnaise, then top with the chicken salad and cilantro leaves.
