I must admit that I’ve been incredibly lazy in the kitchen these past few weeks. It’s been really warm and humid (for San Diego standards, that is) and the last thing I want to do is hang out over the hot stove for long periods of time.
And don’t even get me started about my utter disdain for dishes!
Because…you know…. EVERYTHING STIR-FRY and all.
Total shameless plug.
But all self-promotion aside, stir-fry dishes are a total legit way to get something scrumptious in your belly with minimal cooking time. The majority of your efforts primarily go towards chopping the ingredients— easy peasy!
This Shrimp & Chicken Larb Gai is a slight variation of my Pork Larb Gai which is a Thai minced pork salad. For the protein I went with a surf and turf approach as I love the flavor combo. For the ground chicken, you can go with breast meat but I prefer the flavor of dark meat. And if you want a really light approach, sub the chicken with ground turkey breast.
Whichever protein you select, you’ll really love Larb Gai –-especially during the summer months. The dish is light yet fulfilling and is punched up with TONS of flavor from the fresh lime juice, bright herbs and savory sauce. I often have it over steamed rice but when I’m feeling extra lazy or when it’s warm out, I use it as filling for lettuce wraps. Either way, you’ll love it.
Thai Inspired Shrimp & Chicken Larb Gai
1 tablespoon granulated sugar
1 tablespoon warm water
4 tablespoons fresh lime juice, divided
3 tablespoons fish sauce, divided
1 teaspoon minced Thai chiles, divided
3 tablespoon vegetable oil
1/4 cup minced red onions or shallots
4-5 kaffir lime leaves, sliced into thin strips
1 tablespoon minced garlic
1/2 teaspoon red chili flakes
1 pound ground chicken
½ pound peeled shrimp, cleaned and deveined
2 scallions, chopped
1 heaping tablespoon ground toasted rice powder*
1 cup thinly sliced red onion
1 cup fresh mint leaves, roughly torn
1 cup fresh cilantro leaves, roughly torn
1 cup fresh Thai basil leaves, roughly torn
In a small bowl, create the sauce by whisking together the sugar and warm water until dissolved. Add in 2 tablespoons lime juice, 2 tablespoons fish sauce and ½ teaspoon minced chiles (more to taste). Set the sauce aside.
Heat the vegetable oil in a wok or large skillet over medium-low heat. Add the minced onions, kaffir lime leaves, garlic and cook for 1 minute. Add ½ teaspoon minced chiles (more to taste), red chili flakes and cook for an additional 30 seconds. Increase the heat to medium-high and add in the ground chicken.
Using a wooden spoon, stir the chicken around the wok/skillet while breaking it apart to a crumbled consistency. Cook the chicken for 3-4 minutes and then add the shrimp Stir-fry for an additional 2 minutes until the shrimp becomes pink and opaque. Stir in the remaining fish sauce and scallions.
Remove the wok/skillet from the heat. Toss in the rice powder, remaining lime juice, sliced red onions, mint leaves, cilantro leaves, and Thai basil. Stir in a few spoonfuls of the sauce to taste. Plate the larb with extra fresh herbs, whole chiles, lime wedges, sliced cucumbers, and lettuce. Serve immediately with either steamed rice or whole lettuce leaves for wraps. The remaining sauce can be served alongside as a dipping sauce.
*If you cannot find pre-ground toasted rice powder, you can easily make your own. Toast uncooked jasmine rice in a skillet over low heat until golden brown. Once cooled, transfer the toasted rice into a spice grinder and grind until you get a fine powder.