15 minutes

Basil Chicken Larb


  • Abbio Large Nonstick Skillet
  • Abbio Large Nonstick Skillet 
  • Stirring spoon 
  • Chefs knife
  • Cutting board
  • Microplane or zester
  • Mortar and pestle 


    • Pick mint and set aside 
    • Dice green chili and half onion 


    1. Place a large non-stick pan over med-high heat (we love Abbio!).  Add the rice to the dry pan and toast for a couple of minutes. Dump the rice to your mortar and pestle and grind it up into a powder.  Place the pan back on the heat.     

    2. Drizzle some olive oil into your pan.  Add the chicken and season with salt. Break up the chicken as it cooks.  Add the ground rice to the chicken and stir to combine.  

    3. Zest up your limes and finely dice your onion (you could even pulse in a food processor), and add them to the pan.  Now add your fish sauce and sugar for a salty sweet balance. Slice up the scallions and toss them into the pan along with half of your mint leaves.  Finely slice the chili, toss in whatever amount of heat you can handle. Squeeze one lime into the larb mixture and toss.            

    4. Arrange the butter lettuce on the plate.  Add a pile of larb and the leftover lime. Garnish with the remaining mint and enjoy!