Thai Chicken Larb with Fried Shallots
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Ingredients & Equipment
What we send
- 12 ouncesgreen beans
- 1/4 ouncebasil
- 1/8 ouncemint
- 12 ouncesground chicken
- 2 packetsgluten-free soy sauce
- 2 teaspoonssesame oil
- 1 teaspoonsesame seeds
- 1 packetSriracha
- 1head Boston lettuce
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 12" large pan
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.
Heat 3 tablespoons canola oil in a large pan over medium-high heat. When oil is shimmering, add 1 shallot ring. 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, 5 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate to drain. Discard almost all shallot oil from pan, leaving a thin layer for the next step.
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, about 5 minutes. Stir in soy sauce to coat, then remove pan from heat. Using a slotted spoon, transfer chicken to a large bowl, reserving pan for the next step.
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.
Season larb and prepare wraps
While green beans cook, to bowl with chicken, add Sriracha (skip or use half for less heat), basil, mint, and scallion. Pat lettuce dry with paper towel, and separate large leaves for wraps (you'll need at least 3 per person, but if you have extra, double up your wraps).
Plate Thai chicken larb
Divide lettuce wraps between serving plates with sesame green beans, then fill with Thai chicken larb. Garnish with fried shallots and dig in!