Past Recipes
Thai Chicken Larb

Thai Chicken Larb with Fried Shallots

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This past Plated hit was originally made with pork—you loved it so much, we’re bringing it back with chicken! Known for its many layers of textures and flavors, Thai larb seamlessly pairs crisp lettuce and spicy seasoned meat in one of our favorite salads. In Chef Suzanne’s take, chicken is simmered in lime and soy sauce, then tossed with fresh mint, basil, and scallion. It’s all spooned into butter lettuce cups and accompanied by sesame-seared green beans for even more brightness. Fried shallots add crunch, Sriracha brings the heat—all you have to do is keep a few extra napkins handy!
  • < 600 Calories
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 510
  • Protein 29g
  • Total Carb 19g
  • Total Fat 38g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ground chicken
    • 12 ounces
    • ground chicken
  • scallion
    • 1
    • scallion
  • mint
    • 1/8 ounce
    • mint
  • lime
    • 1
    • lime
  • basil
    • 1/4 ounce
    • basil
  • green beans
    • 12 ounces
    • green beans
  • shallot
    • 1
    • shallot
  • Sriracha
    • 1 packet
    • Sriracha
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce
  • head butter lettuce
    • 1
    • head butter lettuce
  • sesame seeds
    • 1 teaspoon
    • sesame seeds
  • sesame oil
    • 2 teaspoons
    • sesame oil

What You’ll Need

  • canola oil
  • black pepper
  • kosher salt
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Halve lime. Peel shallot and thinly slice into rings. Rinse remaining produce. Trim and discard ends of green beans (line up the ends to cut them all together!). Finely chop basil and mint leaves, discarding stems. Trim and discard scallion root and thinly slice. 

  2. Fry Shallot

    Fry Shallot

    Heat 3 tablespoons canola oil in a large pan over medium-high heat. When oil is shimmering, add 1 shallot ring to pan. If it sizzles immediately, keep going; if not, try again once the oil is hotter. Fry all shallots, stirring to prevent burning, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate to drain. Discard almost all shallot oil from pan, leaving behind a thin layer for the next step.

  3. Cook Chicken

    Cook Chicken

    Pat chicken dry with paper towel. Return pan with shallot oil to medium-high heat. When oil is shimmering, add chicken and season with ¼ teaspoon salt and pepper as desired. Squeeze over juice of ½ lime and cook, breaking up, until browned, 3-5 minutes. Stir in soy sauce to coat, then remove pan from heat. Using a slotted spoon, transfer chicken to a large bowl and set aside, reserving pan for sautéing green beans.

  4. Sauté Green Beans

    Sauté Green Beans

    Wipe pan from chicken clean and add sesame oil over medium-high heat. When oil is shimmering, add green beans and sauté, stirring, until tender and browning in spots, 5-6 minutes. Add sesame seeds and continue cooking and stirring until seeds are golden brown and fragrant, 1-2 minutes more. Season with ¼ teaspoon salt and pepper as desired, and divide between serving plates. 

  5. Season Larb and Prepare Lettuce Wraps

    Season Larb and Prepare Lettuce Wraps

    While green beans sauté, add Sriracha (skip or use half for less heat), basil, mint, and scallions to bowl with chicken and stir to combine. Pat lettuce very dry with paper towel and pull off at least 6 large leaves. If you have extra leaves, double up your wraps.

  6. Plate Thai Chicken Larb

    Plate Thai Chicken Larb

    Divide lettuce wraps between serving plates with sesame green beans, then spoon Thai chicken larb into each leaf. Garnish with fried shallots. Dig in!

What is Plated?

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