Thai Larb Gai with Brown Rice Lettuce Wraps & Lemongrass Ginger Tea

About this meal

A lighter, heart-healthy take on Larb Gai, this gluten-free dish features minced chicken blended with zesty lime, chili, toasted rice powder, and fresh Thai herbs, served in crisp romaine leaves with a side of brown rice. Accompanied by an aromatic, immune-boosting lemongrass ginger tea.

Ingredients

• Chicken breast (minced) — 150g
• Romaine lettuce leaves — 4 large leaves
• Cooked brown rice — 1/2 cup
• Fresh mint leaves — 2 tbsp, chopped
• Fresh cilantro — 2 tbsp, chopped
• Red onion — 1/4 small, thinly sliced
• Scallion — 1, thinly sliced
• Fresh Thai chili — 1, finely chopped (to taste)
• Lime juice — 2 tbsp
• Fish sauce (low sodium) — 1 tsp
• Toasted ground rice (gluten-free) — 1 tbsp
• Garlic — 1 clove, minced
• Ginger — 1 tsp, grated
• Olive oil — 1 tsp
• Lemongrass stalk — 1, smashed & sliced (for tea)
• Ginger root — 3 slices (for tea)
• Stevia or honey — 1/2 tsp (for tea, optional)
• Water — 2 cups (for tea)

Steps

1. Heat olive oil in a skillet over medium heat, add garlic and ginger, sauté for 30 seconds.
2. Add minced chicken breast. Stir-fry until cooked through. Let cool for a minute.
3. In a large bowl, combine cooked chicken, red onion, scallion, mint, cilantro, chili, lime juice, low sodium fish sauce, and toasted ground rice.
4. Gently toss everything together. Adjust chili and lime to taste for a balanced spicy-sour profile.
5. Serve larb mixture in washed, crisp romaine leaves, with brown rice on the side or spooned into the wraps.
6. For tea: In a small pot, add sliced lemongrass and ginger to 2 cups of water. Bring to a gentle boil, simmer for 10 minutes.
7. Strain, sweeten with stevia or a touch of honey if desired, and serve warm.