Thai Larb Gai (Spicy Chicken Lettuce Wraps) with Herbal Jasmine Green Tea

About this meal

A fresh and flavorful Thai-inspired breakfast utilizing minced chicken sautéed with shallots, garlic, chili, and a fragrant mix of herbs, served in crisp lettuce cups. Paired with warm jasmine green tea infused with lemongrass and ginger for a metabolism-boosting start.

Ingredients

• Ground chicken breast — 120g
• Fresh garlic, minced — 2 cloves
• Shallots, finely sliced — 2 tbsp
• Fresh red chili, finely sliced — 1 small
• Lime juice — 1 tbsp
• Fish sauce — 2 tsp
• Toasted rice powder — 1 tbsp
• Fresh mint leaves — 2 tbsp, chopped
• Fresh cilantro leaves — 2 tbsp, chopped
• Spring onions, sliced — 2 tbsp
• Romaine or butter lettuce leaves — 6 leaves
• Cucumber, sliced — 6 slices
• Carrot, julienned — 6 sticks
• Jasmine green tea leaves — 1 tbsp
• Fresh lemongrass (bruised) — 1 stalk
• Fresh ginger, sliced — 4 slices
• Honey (optional, for tea) — 1 tsp

Steps

1. Heat a nonstick skillet over medium heat and add the ground chicken. Stir-fry until nearly cooked through.
2. Add minced garlic, shallots, and chili. Cook until fragrant (2-3 minutes).
3. Stir in fish sauce, lime juice, and toasted rice powder. Mix well and continue to cook for another minute.
4. Remove from heat and stir in chopped mint, cilantro, and spring onion. Adjust seasoning with extra lime or fish sauce to taste.
5. Serve the chicken mixture spooned into crisp lettuce leaves; top with fresh cucumber slices and carrot sticks.
6. For the drink: Steep jasmine green tea leaves, lemongrass stalk, and ginger slices in just-boiled water for 3-5 minutes. Strain and sweeten with a little honey if desired.