Thai Larb Salad - Low Fat Thai Larb

• 1 lb (.5 kg). ground chicken
• 1/2 cup (125 ml) chopped fresh cilantro
• 1/4 cup (60 ml) fresh lime juice
• 2 tbsp (30 ml) seeded and chopped jalape o chiles
• 3 large minced garlic cloves
• 1/3 cup (80 ml) chopped scallions
• 2 tbsp (30 ml) Thai fish sauce
• 1 cup (225 ml) chicken broth
• Lettuce leaves
• Chopped cilantro and lime wedges for garnish (optional)

1. In large bowl, combine the chicken, cilantro, lime juice, chiles, garlic, green onions, and fish sauce.
2. Bring broth to simmer in wok or large frying pan.
3. Add chicken mixture and stir, breaking up mixture, until cooked through but not brown and broth has evaporated.
4. Remove any visible fat.
5. Serve warm or cold on lettuce leaves and garnish with cilantro and lime wedges.

ground chicken, fresh cilantro, lime juice, jalape o chiles, garlic, scallions, fish sauce, chicken broth, cilantro

Taken from online-cookbook.com/goto/cook/rpage/00108E (may not work)