Chicken Larb Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
693 kcal
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Course
Main Course
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Cuisine
Thai
Chicken Larb Bowls
Description
Chicken Larb Bowls bring together ground chicken cooked with kale and seasoned with garlic, scallions, soy sauce, sambal oelek, and brown sugar, resulting in a savory and slightly spicy filling. The chicken and greens mixture is hearty and flavorful, with depth from the soy and gentle heat from the sambal oelek. Quick-pickled cucumber and red onion offer a crisp, tart counterpoint, balancing the richness of the meat.
The rice component is made by cooking jasmine rice in a combination of water and coconut milk with sugar and salt, imparting a creamy texture and mild sweetness, further lifted by lime zest and juice. This aromatic base complements the spiced chicken while maintaining a soothing element to the bowl. Garnishing with fresh mint, basil, and cilantro adds bright, herbaceous notes that enhance the overall flavor profile.
Serving the pickled vegetables alongside the chicken and rice creates a contrast of flavors and textures that make each bite layered and fresh. The dish provides a satisfying meal with a range of tastes without relying on traditional fish sauce, reflecting a flexible approach inspired by both Laotian and Thai styles. This bowl works well for a flavorful lunch or dinner where you want a mix of savory, spicy, creamy, and fresh elements in one dish.
Ingredients
For the quick pickles:
- 2 cucumber thinly sliced, Persian
- ½ red onion thinly sliced
- 2 tablespoons rice vinegar
For the chicken:
- 1 tablespoon vegetable oil
- 5 ounces kale deveined and chopped
- 1 pound ground chicken
- 2 cloves garlic finely chopped
- 6 scallions white and light green parts, thinly sliced
- 2 to 3 tablespoons soy sauce
- 1 to 2 tablespoons sambal oelek
- 1 tablespoon brown sugar
For the rice:
- 2 cups water
- 1 cup coconut milk
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 2 cups jasmine rice
- lime zest and juice of 1
To garnish:
- mint leaf fresh
- basil fresh leaves
- cilantro fresh leaves
Instructions
To make the quick pickles:
- In a small bowl, toss the cucumbers, red onion, and vinegar. Set aside to marinate while you cook the chicken.
To make the chicken:
- In a large, heavy-bottomed skillet, heat the oil over medium-high heat. Add the kale and cook until wilted, 5 to 6 minutes. Season with salt and carefully transfer to a medium bowl.
- Add the ground chicken to the same skillet and cook, breaking it apart with the back of a wooden spoon and stirring frequently until no pink remains, 8 to 10 minutes.
- Add the garlic and scallions and cook for 1 minute, or until fragrant. Add the soy sauce, sambal oelek, and brown sugar and stir to combine. Return the cooked kale to the skillet and stir to combine. Season with salt and reduce the heat to low until ready to serve.
To make the rice:
- Combine the water, coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot, reduce the heat to low, and cook undisturbed for about 15 minutes, until all the liquid has been absorbed.
- Turn off the heat and let the rice steam for another 5 to 10 minutes, until fully cooked and soft. Uncover, fluff, and toss in the lime zest and juice.
To assemble:
- Divide the rice among 4 bowls, followed by the chicken and kale, pickles, and plenty of fresh mint, basil, and cilantro. Serve immediately.
Notes
- The quick pickles should marinate while the chicken cooks to build bright acidity.
- Use fresh herbs like mint, basil, and cilantro to garnish for best aroma and flavor contrast.
- The sambal oelek amount can be adjusted to control the spiciness of the chicken mixture.
- This recipe does not use fish sauce, making it different from traditional Laotian larb but still flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 693 kcal
% Daily Value*
| Calories | 693kcal | 35% |
| Carbohydrates | 86g | 29% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 1194mg | 50% |
| Potassium | 1086mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3749IU | 75% |
| Vitamin C | 39mg | 43% |
| Calcium | 165mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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