Chicken Larb Bowl with Sambal, Peanuts & Mint
  • Prep time: 25 minutes
  • Calories: 520
We love this not-so-traditional larb bowl. Packed full of flavour, freshness to boot and super quick. We've kept the Sambal separate so you can control how much heat you add - or leave it out altogether if you're not in the mood for chilli. The perfect midweek, hassle-free dinner. Enjoy!
  • 300 g of Chicken Mince
  • 12 Cup of Medium Grain Rice
  • 2 Tbsp of Larb Fish & Soy Sauce (GF)
  • 1 of Carrot
  • 1 Tbsp of Sambal Oelek
  • 2 of Spring Onion
  • 2 of Garlic Clove
  • 1 75g Pack of Baby Cos Leaf
  • 1 Bunch of Coriander & Mint
  • 2 Tbsp of Peanuts (chopped)
  • 1 of Lebanese Cucumber
  • 2 Tsp of Brown Sugar

Cook Rice:

In a pot, bring 1 cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

In a small bowl mix together fish & soy sauce, brown sugar and sambal oelek (to taste) and set aside. Trim roots off spring onions and slice, keeping some of the green parts separate. Finely chop garlic. Julienne carrots and slice cucumber into half moons. Pick herb leaves, discarding stems, and roughly chop.

Brown Mince:

Heat oil in a frypan over medium heat. Add the spring onions and garlic and cook, stirring occasionally, until just softened. Add chicken mince and season with a pinch of salt. Cook, breaking up with a wooden spoon, until chicken is just cooked through - approximately 5-7 minutes.

Season Mince:

Add sauce mixture and cook, stirring and tossing occasionally, until liquid has almost completely reduced - about 2 minutes.

You Plate It:

Serve hot rice in bowls and spoon over chicken. Arrange cucumber and carrot next to mince. Shred cos and arrange next to vegetables. Top with chopped herbs, reserved spring onion and chopped peanuts, and finish with any remaining sambal oelek.