Thai Chicken Larb Rice Salad

Thai Chicken Rice Cups

Enjoy fresh Asian flavours any night of the week, with this light and delicious meal you can whip up in 30 minutes!
	    
  • 15 Mins

    Cooking Time

  • easy

    Difficulty

  • 15 Mins

    Prep Time

  • 4 People

    Serves

  • 1 pack Continental Rice Thai Coconut & Lemon Grass
  • 1¼ cups water
  • 1 tablespoon oil
  • 500 g chicken mince
  • 1 red onion, sliced
  • 1 tablespoon fish sauce
  • juice of 1 lime
  • 2 teaspoons sugar
  • ½ cup coriander leaves
  • 1/4 cup chopped peanuts
  • 2 baby cos lettuce, leaves separated
  • 1/3 cup chopped peanuts

  1. Place rice pack contents, water and 1 teaspoon oil in a saucepan. Bring to the boil, stirring. Reduce heat, and simmer, covered, for 10 minutes stirring regularly. until rice is cooked. Stir, replace lid and stand for 2 minutes.

  2. Meanwhile heat remaining oil in a wok, or large non-stick frying pan, over high heat. Add chicken and onion and stir-fry for 5 minutes or until browned.

  3. Add fish sauce, lime juice and sugar to mince mixture. Stir-fry for 2-3 minutes or until heated through. Stir through coriander and cooked rice.

  4. Serve mince mixture wrapped in lettuce leaves and sprinkled with nuts.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 543.03 kcal
Protein (g) 32.02 g
Sugar (g) 7.66 g
Fat (g) 26.68 g
Fibre (g) 4.59 g

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