07/10/2026
Sriracha Chicken Larb Salad
Serves 4 | Prep time: 15 mins | Cooking time: 10 mins
Ingredients:
Larb:
• 2 tbsp Chef’s Choice Olive Oil�• 500g chicken mince�• 3 tbsp Chef’s Choice Sriracha Sauce, plus extra to serve�• 2 tbsp lime juice�• 1 tbsp fish sauce�• 1 tsp caster sugar�• 3 tbsp uncooked Chef’s Choice Jasmine Rice, for toasted rice powder�• 4 shallots, thinly sliced�• 3 spring onions, thinly sliced�• 1 cup fresh mint leaves�• 1 cup fresh coriander leaves, roughly chopped�• 1 long red chilli, thinly sliced, optional for extra heat
To serve:
• 2 cups Chef’s Choice Jasmine Rice, cooked�• Baby cos or iceberg lettuce cups�• Extra lime wedges�• Sliced red onion
Method:
1. Toast the 3 tbsp uncooked jasmine rice in a dry pan over medium heat for 4–5 minutes until golden and fragrant. Cool slightly, then grind to a coarse powder.
2. Heat the olive oil in a large frying pan or wok over high heat and stir-fry the chicken mince for 5–6 minutes until cooked through. Reduce heat to low, stir through the sriracha, lime juice, fish sauce and sugar, then remove from heat and cool for 2–3 minutes.
3. Fold through the shallots, spring onion, mint, coriander, chilli if using and half the rice powder. Serve warm over jasmine rice or in lettuce cups, scattered with the remaining rice powder, with extra sriracha and lime wedges.
Save this for your next fresh dinner that still brings the heat.
