Chicken Larb
Seasoned chicken wrapped in crunchy cos lettuce.
Servings Prep Time
4servings 20-25minutes
Cook Time
Servings Prep Time
4servings 20-25minutes
Cook Time
For the chicken:
  • 2 Turk's free range chicken breast fillets, skinless
  • 3 spring onions, trimmed and finely chopped
  • 1clove garlic, finely chopped
  • 1teaspoon lemon pepper seasoning,store-bought or homemade (see tips)
  • 1tablespoon grapeseed oil
  • 3tablespoons lime juice
  • 2tablespoons fish sauce
  • 2teaspoons soft brown sugar
  • goodpinch dried chilli flakesor more to taste
To serve:
  • Baby cos lettuce leaves,washed and dried
  • 1handful picked coriander leaves
  • 1 kaffir lime leaf,very finely shredded
  • toasted rice, optional (see tips)
  • 1 lime,cut into wedges
For the chicken:
  1. Cut the chicken into small diced cubes and place in a bowl with the spring onion, garlic and lemon pepper seasoning. Mix to combine.
  2. Heat a wok or large frying pan over high heat. Add the oil and, when hot, add the chicken mixture. Cook for 3-4 minutes, until lightly browned. Remove the wok from the heat.
  3. Add the lime juice, fish sauce, sugar and chilli flakes. Stir to combine.
To serve:
  1. Place baby cos leaves on a large platter and fill with the chicken mixture. Top with coriander leaves, shredded kaffir lime leaf and toasted rice, if using. Place on the lime wedges.
Recipe Notes

Suggested chicken

Turk's free range chicken breast fillets

Alternative chicken

Turk's free range chicken breast mince and chicken thigh fillets


To make lemon pepper seasoning, mix together 1 stalk (white part only) lemongrass, finely chopped, the zest of 1 lemon and 1 green chilli, finely chopped.  Or you can use store-bought lemon pepper seasoning, available from the spice section of your supermarket.

To make toasted rice, place ½ cup jasmine rice in a frying pan or wok and stir-fry over medium heat until aromatic and lightly toasted. Allow to cool, then grind to a fine powder. Keep in an airtight container.