Nut-Free Chicken Larb

Elevate your weeknight dinner game with this irresistible Nut-Free Chicken Larb, a bold and vibrant Thai-inspired dish that’s as healthy as it is flavorful. Perfect for those with nut allergies, this recipe swaps traditional peanuts for a fresh herbaceous blend of mint, cilantro, and basil, ensuring every bite is bursting with zesty goodness. Lightly spiced ground chicken is infused with aromatic shallots, garlic, ginger, and lemongrass, then tossed in a tangy lime and fish sauce dressing that balances savory and citrusy notes flawlessly. Served in crisp butter lettuce leaves and topped with crunchy radishes, cucumbers, and spring onions, this dish doubles as a gluten-free, low-carb option that’s as refreshing as it is satisfying. Quick to prepare in just 30 minutes, this one-pan wonder is perfect for busy weeknights, casual dinners, or as a crowd-pleasing party appetizer.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams ground chicken
• 1 tablespoon vegetable oil
• 2 medium shallots
• 2 large garlic cloves
• 1 inch fresh ginger
• 1 lemongrass stalk
• 2 tablespoons fish sauce
• 3 tablespoons lime juice
• 1 teaspoon sugar
• 1 teaspoon chili flakes
• 0.5 cup fresh mint leaves
• 0.5 cup fresh cilantro
• 0.5 cup fresh basil leaves
• 4 small radish
• 1 medium cucumber
• 3 spring onions
• 1 head butter lettuce leaves

Directions

Step 1

Finely chop the shallots, garlic, and ginger. Remove the outer layer of the lemongrass and finely mince the inner stalk.

Step 2

Thinly slice the radishes, cucumber, and spring onions. Set aside for serving.

Step 3

Heat a large pan over medium heat and add the vegetable oil.

Step 4

Once the oil is hot, add the chopped shallots, garlic, ginger, and lemongrass. Sauté for 2-3 minutes until fragrant.

Step 5

Add the ground chicken to the pan, breaking it up with a spoon. Cook for 5-7 minutes or until the chicken is browned and cooked through.

Step 6

While the chicken is cooking, prepare the dressing by combining fish sauce, lime juice, sugar, and chili flakes in a small bowl. Mix well until the sugar dissolves.

Step 7

Once the chicken is cooked, pour the dressing over the chicken in the pan. Stir well to combine, letting the flavors meld together for another 2 minutes.

Step 8

Remove the pan from the heat and stir in the fresh mint, cilantro, and basil leaves.

Step 9

Serve the chicken larb in butter lettuce leaves, garnished with sliced radishes, cucumber, and spring onions. Enjoy immediately.

Nutrition Facts

Serving size	1664 grams (1664.0g)

Amount per serving	% Daily Value*
Calories	1267

Total Fat 56.80g	73%
Saturated Fat 13.40g	67%
Polyunsaturated Fat 8.50g
Cholesterol 424mg	141%
Sodium 2954mg	128%
Total Carbohydrate 103.60g	38%
Dietary Fiber 25.70g	92%
Total Sugars 32.20g
Protein 120.50g	241%

Vitamin D 0IU	0%
Calcium 909mg	70%
Iron 31mg	169%
Potassium 5877mg	125%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 34.2%

Carbs: 29.4%