Also known as Larb Gai.

Easy to make, fucking delicious, and relatively “healthy” to booth.
This recipe isn’t particularly authentic, but it gets you 95% of the way there in 15 minutes or less.

Serves 2-4.

Double recipe if required, leftovers are delicious when cold.

• 2 tablespoons vegetable oil
• 4 garlic cloves (thinly sliced)
• 500g chicken mince
• Sauce:
  • 1/2 teaspoon sugar
  • 2 tablespoons fish sauce
  • 2 limes, juiced
  • 1/4 cup of sweet chilli sauce
• Veggie Bowl (mix these together before cooking):
  • 1-2 red chilies (thinly sliced) or 2 tablespoons of fresh chilli paste.
  • 3 spring onions (thinly sliced)
  • 1/4 cup coriander (roughly chopped) – optional.
  • 1/2 cup fresh mint (roughly chopped)
  • 1 large white onion (thinly sliced)
• salt (optional)
• iceberg lettuce (or any other lettuce with large “cups”)
• White mung bean sprouts
• Sriracha Sauce
• White rice (optional)

1. Heat your wok over high heat and add 2 tablespoons of oil, add the ground chicken. 
2. Stir-fry until the chicken is browned and crispy, and add in your sauce.
   • if chicken isn’t getting brown and crispy, throw in some more oil and let the meat sit on high heat.
3. Stir-fry for another minute, then add your veggie bowl.
4. Stir-fry for one more minute, and then taste for seasoning – ie, add salt or more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
5. Serve in lettuce cups topped with bean sprouts and sriracha sauce.
   • Optional – serve with white rice, if that’s your thing.