Sort ingredients
thisgirlcooks
QR Code
Listen
Pdf
Cook the ground chicken in a large skillet over medium heat until it’s no longer pink, about 10 minutes. Be sure to break it into crumbles as it cooks and drain excess fat.
In the same skillet, heat the canola oil over medium heat. Add the sliced shallots and chopped chiles and cook them for a few minutes until they’re tender and fragrant. Stir in the garlic and cook for an additional minute.
Return the cooked chicken to the skillet and mix in the lime juice, fish sauce, sweet chili sauce, brown sugar and Sriracha. Stir well, allowing the flavors to meld together as the mixture heats through. Finally, add the fresh cilantro and mint, stirring just before serving.
Serve the larb gai with hot sticky rice and Boston lettuce leaves for wrapping, if desired.