- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 tbsp
- canola oil
- 30 mL
- 1 lb
- lean ground chicken
- 500 g
- 2
- large shallots, thinly sliced
- 1/2
- red pepper, finely diced
- 1 tbsp
- chili powder
- 15 mL
- 2 tbsp
- lime juice
- 30 mL
- 2 tbsp
- orange juice
- 30 mL
- 1 tbsp
- fish sauce
- 15 mL
- 1 tbsp
- honey
- 15 mL
- 1 tbsp
- sriracha sauce (optional)
- 15 mL
- 1/3 cup
- fresh cilantro leaves, coarsely chopped
- 75 mL
- 12
- iceberg lettuce leaves
- 1/3 cup
- finely chopped toasted peanuts (optional)
- 75 mL
Method
Step 1
Place 9 in. (23 cm) cast-iron skillet on grill preheated to medium-high. Add oil. Sauté chicken, shallots, red pepper and chili powder 5 to 8 min., until chicken is browned.
Step 2
Stir in lime juice, orange juice, fish sauce, honey and Sriracha, if using. Cook 3 to 5 min., until most of the liquid has evaporated. Stir 2 tbsp (30 mL) of the cilantro into the mixture. Remove from heat. Makes about 3 cups (750 mL).
Step 3
Serve larb mixture in lettuce leaves. Garnish with remaining cilantro and peanuts, if using.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (3 tacos):
- Calories:
- 290
- Fat:
- 18 g
- Saturated Fat:
- 3 g
- Carbs:
- 13 g
- Fibre:
- 2 g
- Sugar:
- 9 g
- Cholesterol:
- 65 mg
- Protein:
- 20 g
- Sodium:
- 450 mg
