All the flavors you love in a larb in this Spicy Chicken and Mint Salad! The perfect blend of hot, sweet and spicy!
Ground chicken gets loads of flavor from fish sauce, garlic, peppers, lime juice and brown sugar, tossed with fresh mint, cucumbers and red onion, it's so light and delicious!
All the flavors of larb...
I have been making this Spicy Chicken and Mint Salad since I first saw it in a Donna Hay magazine back in 2008.
It doesn't have the toasted rice that is usually called for in a larb, but it does have all the flavors that you associate with larb. So, if you love larb (like I do) you will definitely love this.
It's similar to my Thai Beef Cabbage Wraps, which also has a very much larb vibe going on!
What I love about this, besides it's delicious, is that you can have this on the table in under 30 minutes! It's super light, perfect for a hot day. In the winter, we like to serve it with rice or noodles. One of our favorite salads!
- Mint - the original recipe called for equal parts Vietnamese mint leaves, spearmint mint leaves and round mint leaves. I grow a couple of varieties of mint and just used what I have.
- Red onion, cucumbers and garlic.
- Red peppers - use your favorite hot red pepper, the recipe called for birdseye peppers and I just happened to have some.
- Ground chicken - could also use ground turkey or ground beef. Buy some extra ground chicken and save it for these Chicken and Chorizo Tacos!
- Fish sauce, lime juice and brown sugar - the trinity of Vietnamese and Thai flavors! Always use fresh squeezed lime juice.
Step by step instructions.
Prep the veggies by thinly slicing the cucumber and red onions. Mince the garlic and the red peppers.
Combine the fish sauce, fresh squeezed lime juice and brown sugar in a small bowl and stir to dissolve the sugar.
Heat vegetable oil in a skillet over high heat. Brown the chicken for about 3-5 minutes or until browned. You might need to do this in batches to make sure all the chicken gets nice and browned.
When the chicken is browned, add the thinly sliced red onions and cook briefly until slightly softened, about 1-2 minutes.
Note - the original recipe did not call for cooking the red onions, but I prefer my onions cooked rather than raw.
Add the garlic and chilies and cook for about a minute until fragrant.
Pour in the fish sauce mixture and stir to combine.
Place the chicken, cucumbers and mint in a bowl (if you didn't cook the onions, you would add the raw red onions now.)
Toss to combine.
This was so light and fresh. I have completely fallen in love with what I call the holy trinity of Thai: fish sauce, brown sugar, and lime juice. Pour that over old tires and I'd probably pronounce them excellent.
Variations - you can serve this as is or serve it over rice or noodles.
While you've got your fish sauce out, be sure and check out my 16 Fish Sauce Recipes to use up that bottle of fish sauce.
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Spicy Chicken and Mint Salad
- Combine the fish sauce, lime juice and sugar in a small bowl. Stir to dissolved the sugar.
- Heat the oil in a wok or skillet over high heat.
- Brown the chicken in batches, if necessary to make sure the chicken gets nice and brown. About 3-5 minutes.
- If cooking the onions add them now and cook for about a minute or 2 to soften.
- Add the garlic and peppers and cook until fragrant about a minute.
- Turn off the heat and stir in the fish sauce mixture.
- In a large bowl, combine the chicken, mint leaves and cucumbers and toss to combine.
The was originally published in 2009 and has been updated for 2021.