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Allergy Today: Fakeaway Chicken Larb in Lettuce Cups

Craving a delicious sticky chicken takeout meal? Me too! This Fakeaway Chicken Larb is super simple to make and you can have it on your table in about 30 minutes.

If you are feeding a hungry household, you might like to include a serving of rice on the side. We’ve designed this recipe to be soy and fish-free to make it an allergy-friendly option.

Gluten Free | Seafood Free | Dairy Free | Egg Free | Nut Free | Soy Free

Serves: 4

Prep time: 10 min

Cook time: 20 min



1/4 cup spring onion, finely chopped

1 red capsicum, deseeded and diced

1.5 cups broccoli, cut into small florets

1.5 cups green beans, cut into bite-sized pieces

500g chicken mince (you could also use pork mince)

1 tablespoon garlic-infused oil

1 1/2 teaspoons crushed ginger

1/2 teaspoon pureed red chilli

2 tablespoons lemon juice

3 tablespoons brown sugar

½ cup water

2 teaspoons gluten-free cornflour  

Season generously with salt & pepper

1 handful fresh basil, roughly chopped

8 large cos or romaine lettuce leaves


  1. Heat a large frying pan over medium-high heat. Add the garlic-infused oil and fry the chicken until it is lightly golden. Add another splash of oil if at any point the chicken looks like it’s becoming too dry.
  2. Next, add the crushed ginger and chilli and fry for one minute, then stir through the lemon juice and brown sugar. Allow the mixture to caramelise for one to two minutes. Turn the heat down to medium and pour over the water and add the broccoli, green beans and capsicum. Season generously with salt and pepper. Cover with a lid (or tin foil) and allow to cook for five minutes or until the vegetables are tender.
  3. In a small glass, mix the cornflour with 1/4 cup of water. Turn the heat back up to medium-high and mix through the cornflour slurry along with the spring onion and basil. Heat for a couple of minutes, allowing the pan juices to caramelise and go deep brown and sticky.
  4. Taste and add another squeeze of lemon juice or more salt and pepper as needed.
  5. Serve the chicken larb in lettuce cups or with a side of rice.

Alana Scott is an experienced allergy-friendly and low-FODMAP cook and author of The Gut Friendly Cookbook (available from Allergy New Zealand).
Her own experience with food allergy and intolerance means she understands how difficult it can be to create delicious and nutritious allergy-friendly food. Find more ideas at

Allergy Today, October 2021