Laab Chicken Recipe
toasted rice powder, mint, cilantro, fish sauce and lime on Romaine leaves
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Chicken
In a skillet over medium heat, cook the ground chicken until it's fully cooked and no longer pink, about 5-7 minutes. Stir occasionally to break up the meat.
- 2
Mix in Seasonings
Once the chicken is cooked, add the fish sauce, lime juice, chili flakes, and salt to the skillet. Stir well to combine all the ingredients. Cook for an additional 2 minutes to allow the flavors to meld.
- 3
Add Herbs and Rice Powder
Remove the skillet from heat and stir in the toasted rice powder, fresh mint leaves, and fresh cilantro leaves until evenly distributed throughout the chicken mixture.
- 4
Prepare the Lettuce Leaves
While the chicken is cooling slightly, wash and dry the romaine lettuce leaves. They will serve as the base for your Laab Chicken.
- 5
Assemble the Dish
Spoon the Laab Chicken mixture into each romaine lettuce leaf. You can add extra mint or cilantro on top for garnishing if desired.
- 6
Serve
Serve the Laab Chicken immediately, allowing each person to take a lettuce leaf and enjoy the filling wrapped inside.