Thai Chicken Larb Lettuce Cups
- 28 mintotal time
- $3.73£2.33a serving
- 514494calories
- 3031 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Zingy minced chicken with lime, fish sauce, chili and fresh herbs, spooned into crisp lettuce.
Ingredients
Serves 4.
- 1 lb ground chicken
- 1¼ cups long-grain white rice
- 1 red onion, very thinly sliced
- 2 red chili peppers (Fresno), finely chopped
- 2 limes
- 3 tbsp fish sauce
- 1 bunch mint
- 1 bunch cilantro
- ½ bunch green onions
- 1 iceberg lettuce
- 1 cucumber, sliced
- 1½ tsp brown sugar
- 1 tbsp vegetable oil
Contains: fish. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 2 cups (480 ml) of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Heat the vegetable oil in a large frying pan on medium-high heat. Add the ground chicken with 3 tablespoons of water and cook for 6–8 minutes, breaking it up, until no pink remains and it is cooked through (165°F). Wash your hands after handling the raw poultry.
- Take the pan off the heat. Stir in the fish sauce, brown sugar, the juice of the lime, the red onion and the red chili, and leave for 2 minutes.
- Roughly chop most of the mint, cilantro and green onions and stir them through.
- Separate the lettuce into cups. Spoon in the chicken and serve with the rice, the cucumber and the rest of the herbs.
Leftovers: Keep the chicken in the fridge for up to 2 days and eat cold or reheated until piping hot; add the herbs fresh. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 500 g chicken mince
- 250 g long-grain rice
- 1 red onion, very thinly sliced
- 2 red chillies, finely chopped
- 2 limes
- 50 ml fish sauce
- 1 mint (pack)
- 1 bunch coriander
- ½ bunch spring onions
- 1 iceberg lettuce
- 1 cucumber, sliced
- 1½ tsp soft brown sugar
- 1 tbsp vegetable oil
Contains: fish. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 480 ml of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Heat the vegetable oil in a large frying pan on medium-high heat. Add the chicken mince with 3 tablespoons of water and cook for 6–8 minutes, breaking it up, until no pink remains and it is cooked through (74°C). Wash your hands after handling the raw poultry.
- Take the pan off the heat. Stir in the fish sauce, soft brown sugar, the juice of the lime, the red onion and the red chilli, and leave for 2 minutes.
- Roughly chop most of the mint, coriander and spring onions and stir them through.
- Separate the lettuce into cups. Spoon in the chicken and serve with the rice, the cucumber and the rest of the herbs.
Leftovers: Keep the chicken in the fridge for up to 2 days and eat cold or reheated until piping hot; add the herbs fresh. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 514 |
|---|---|
| Protein | 30 g |
| Carbohydrate | 67 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sodium | 1166 mg |
| Calories | 494 |
|---|---|
| Protein | 31 g |
| Carbohydrate | 63 g |
| Fat | 15 g |
| Fibre | 6 g |
| Sodium | 1161 mg |
Worked out from the ingredients, 516 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.73 a serving in the US (range $2.85–$4.95) and £2.33 in the UK (range £1.78–£3.08). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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