Ingredients
- 500g free-range chicken breasts
- ½ bunch basil
- 2 tbsp rice bran oil or
- vegetable oil
- 1 white or brown onion, finely chopped
- 2 garlic cloves, chopped
- ½ tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp soy sauce or tamari
- 1 cup coriander leaves
- 1 cup mint leaves
Method
Chicken larb is also a great way of using up meat you've had in the freezer (thaw completely in the fridge first) and you can use thigh fillets if that is what you have on hand. Use leftovers in school lunchboxes, with some pitta bread to wrap it up in and some mint leaves or cucumber sticks to add a fresh-tasting element.
Ava (pictured), 7, learns this is the ultimate, versatile stir-fry. You can serve it in individual cos lettuce cups or with cooked brown rice, or big fat rice noodles tossed in the wok at the last minute. She sprinkles the garlic into the wok, precariously turning the wooden spoon to pull the ingredients together, pleased with the various serving options available to us. "I love cooking," she says. "It's so interesting and experimental."
Chop the chicken breasts into large, rough pieces and then place in a food processor. Process on the pulse setting a few times, until a rough and even mince is formed.
Remove and discard the woody ends of the basil and finely chop the softer stalks, keeping the leaves whole.
Heat a wok or large frying pan on a high heat and add the oil. Add the onion and toss lightly until translucent, being careful not to burn it. Add the chicken, garlic and basil stalks and stir-fry on a medium-high heat, breaking up the chicken with a wooden spoon, until chicken is lightly browned and mostly cooked through.
Add the basil leaves, torn roughly with your hands, then add the fish sauce, lime juice and soy sauce and toss for 30 seconds, then turn off the heat.
Add the coriander and mint leaves and toss one more time.
Note: Add chilli, more fish sauce and Vietnamese mint leaves if desired.
