Thai Chicken Larb

Step 1

Slice the lime in half lengthwise, then use a citrus juicer or squeeze firmly with your hand to extract the juice into a small bowl until you have 3 tablespoons—about 2 limes. Zest the limes by rubbing them across a microplane or grater, collecting the bright green outer skin only into the same bowl.

Step 2

Pick the Thai chili stem from the top, then slice it lengthwise in half from tip to stem end. Scrape away the white membrane and seeds with a small knife if you prefer less heat. Place the pepper on a cutting board and mince it into pieces smaller than a grain of rice—pencil-tip dots.

Step 3

Gather the cilantro and mint (or whichever herbs you are using), pile them on a cutting board, and chop them roughly into 1/4-inch pieces until you have 0.5 cup.

Step 4

Place a large skillet over medium-high heat and wait 60 seconds. Add 1 tablespoon of olive oil; when it shimmers and slides quickly when you tilt the pan, add the ground chicken in a single layer.

Step 5

Break up the chicken with a wooden spoon into bite-sized crumbles as it cooks, scraping and stirring every 30 seconds. Cook until the chicken is no longer pink inside and looks light tan throughout, about 5–6 minutes total.

Step 6

Pour the lime juice (3 tablespoons) and fish sauce (2 tablespoons) into the pan, then scrape the bottom with the wooden spoon to loosen any stuck-on brown bits. Stir for 20 seconds until the liquid reduces slightly and coats the chicken.

Step 7

Remove the skillet from heat. Add the minced chili and chopped herbs to the chicken, then stir gently with the wooden spoon until evenly mixed.

Step 8

Arrange the lettuce leaves on a plate in a single layer, slightly overlapping. Spoon the warm chicken mixture into the center of each leaf so diners can pick up a leaf, cradle the chicken, and eat it like a taco.