Spicy Chicken Larb with Thai-style Roasted Cabbage
Spicy Chicken Larb Ingredients
3 Tb Soy sauce
1 Tb Brown sugar
1 tsp Fish sauce
½ tsp Sambal oelek; more to taste
3 Tb vegetable oil
1 ½ C red onion, finely chopped
1 Thai bird chili, half seeded and minced, half cut into rings (we use dried chili flakes)
1 Tb garlic, minced
1 lb ground chicken
½ C cilantro, fresh, coarsely chopped
Kosher salt
1 tsp lime zest, finely grated; more to taste
1 Tb fresh lime juice; more to taste
3-4 green onions, green parts only, thinly sliced on the diagonal (about 1/4C)
¼ C dry-roasted peanuts, coarsely chopped
Spicy Chicken Larb Preparation
In a small bowl, whisk the soy sauce, sugar, fish sauce and sambal oelek.
In a nonstick skillet, heat the oil over medium-high heat. Add the onion and minced chili (dried chili flakes) and cook, stirring frequently, until the onion begins to soften, 2-3 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the chicken and cook, breaking it up with a wooden spoon, until no longer pink, 6-8 minutes. Add the soy sauce mixture, half of the cilantro and ½ tsp salt. Cooking, stirring, until the pan is almost dry, about 2 minutes.
Remove the pan from the heat and add the lime zest and juice. Toss to combine and season to taste with more zest, juice and salt.
Serve the chicken over the cabbage. Top with the remaining cilantro, scallions, peanuts and chili rings, if using.
Thai-style Roasted Cabbage Ingredients
1 med Savoy, red or green cabbage, halved through the core, cut length-wise into ½” ribbons, thick ribs and core discarded
2 Tb vegetable oil
Kosher salt and freshly ground black pepper
3 Tb fresh lime juice
1 Tb garlic, finely chopped
1 Tb fish sauce
1 Tb dark brown sugar
1 Tb packed, fresh cilantro, finely chopped, more for garnish
½ tsp sambal oelek; more to taste
*Note: our family loves roasted vegetables so often add a mixture of vegetables (peppers, cauliflower, broccoli, mushrooms) to our roasting pan to serve with this dish.
Thai-style Roasted Cabbage Preparation
Position a rack in the centre of the oven and heat to 425F.
On a rimmed baking sheet, toss the cabbage with the oil, ½ tsp salt and a few grinds of pepper. Spread the cabbage out and roast, tossing every 10 minutes, until tender and most of the cabbage has turned golden brown, 45-50 minutes. Meanwhile, in a small bowl, whisk the lime juice, garlic, fish sauce, sugar, cilantro and sambal oelek.
Transfer the cabbage to a large bowl and toss with 2 Tb of the dressing. Season to taste with additional dressing and salt, top with cilantro, if using and serve.