+

Prepare the Chicken Larb

To Serve

  • Limes, cut into wedges 2 each
  • Boston lettuce, large 2 heads
  1. Prepare the Chicken Larb

    • Heat oil in wok. Stir fry garlic and bird’s eye chili until fragrant.
    • Add galangal and stir until fragrant.
    • Stir in ground chicken and green beans and mix well in wok.
    • Stir in shallots, basil leaves, fish sauce, Knorr® Caldo de Pollo, and kefir lime leaves.
    • Stir fry until chicken is cooked through.
  2. To Serve

    • Serve in Boston lettuce cups with lime wedges.

+

Your benefits

  • Over 1 million chefs already getting inspired by UFS
  • Access to authentic videos and articles, by chefs around the world.
Create account