Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with sticky rice.

Place ¾ lb. ground chicken in a small saucepan and cover with water. Cook over medium heat, stirring, until chicken is opaque but still soft. Using a spatula or spoon, break meat into small clumps.

Add a glug of neutral oil to a large pan and begin to brown the ground chicken over medium-low heat. Once mostly cooked-through, add 1/2 the marinade to the pan and increase the heat to medium.

In a skillet over medium heat, sauté chicken until cooked through and white in color (do not brown the meat). There should be some juice in the pan. If it gets too dry, add some water (1/2 cup if ...

Thai food balances the flavors of spicy and salty, creating a delicious fusion of flavor. As we continue to celebrate the diversity of AAPI month, we’re learning how to make the Thai dish Larb Gai.

With mom-approved sheet-pan shrimp with white beans and lemon. By Emily Weinstein Wouldn’t it be nice to work the grill in a state of total relaxation, with a drink in hand, instead of anxiously ...

1. Cook your chicken mince in a pan on medium to high with a little bit of water. 2. Once cooked, break up the mince with a wooden spoon. 3. In a large bowl, mix all your ingredients together ...

Instructions. Remove the skin from the chicken and season with a little salt. Heat the oil in a frying pan over high heat. Fry the chicken skin for about 10 minutes or until crisp.