Recipes
Thai Larb Chicken Stir Fry
Light, fresh, and full of zing – this quick Thai-inspired stir-fry is perfect for a weeknight dinner that hits the spot without weighing you down.
Prep Time:
10mins
Cook Time:
10mins
Servings:
4
500g The Meat Box Chicken Mince
1 tbsp sesame oil (or neutral oil)
2 cloves garlic, minced
1 red chilli, finely sliced (optional – or use flakes)
1 stalk lemongrass, finely chopped (or 1 tsp lemongrass paste)
2 tbsp fish sauce
1 tbsp lime juice
1 tsp brown sugar
½ red onion, finely sliced
½ cup fresh mint leaves
½ cup fresh coriander, chopped
Cooked jasmine rice or vermicelli noodles, to serve
Optional: lettuce cups for a lighter version
Cook the mince:
Heat sesame oil in a large pan over medium-high heat. Add the garlic, chilli, and lemongrass. Cook for 1–2 minutes until fragrant.Add the chicken:
Toss in the chicken mince and cook, breaking it up with a wooden spoon. Cook for 5–7 minutes, until browned and cooked through.Season it up:
Add the fish sauce, lime juice, and brown sugar. Stir through and cook for another minute. Turn off the heat and stir in the sliced red onion, mint, and coriander.Serve it up:
Spoon the mince over steamed jasmine rice, vermicelli noodles, or into lettuce cups for a low-carb option. Garnish with extra herbs and a wedge of lime.
Hot Tip:
This one’s easy to prep ahead — cook the mince mix and just reheat before serving. Leftovers taste even better the next day.
