Chicken Larb Recipe (Thai Larb Gai)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
236 kcal
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Course
Main Course, Salad
Chicken Larb Recipe (Thai Larb Gai)
Description
This Chicken Larb recipe features ground chicken cooked with aromatics—shallots, garlic, and chiles—sautéed briefly to maintain freshness yet develop flavor. The cooked meat is tossed with a sauce comprising fish sauce, lime juice, and brown sugar, which delivers a bright, savory, and slightly sweet profile typical of larb.
After cooking, the dish is enriched with fresh herbs—cilantro, mint, and optionally Thai basil—that contribute herbal fragrance and color. Thinly sliced red onion and scallions add mild pungency and crunch. The optional rice powder thickens the mixture slightly and adds a subtle nuttiness without overpowering the texture or flavor.
Serving chicken larb with sticky rice and fresh vegetables such as lettuce, cabbage, cucumber, carrot, and green beans offers a refreshing contrast to the robust flavors. The combination allows customization of bites and makes it suitable as a light meal or appetizer.
The recipe allows easy adjustment of heat through the quantity of chiles or chili flakes used.
Ingredients
Larb Sauce
- 1/4 cup fish sauce
- 6 tablespoons lime juice freshly squeezed
- 1/4 cup brown sugar
Larb Gai Mixture
- 1 tablespoon vegetable oil or any mild oil, or canola or coconut oil
- 1 Thai chiles or 1/4-1/2 teaspoon Thai chili powder or chili flakes, or serrano chiles; thinly sliced
- 1 shallot finely chopped
- 4 garlic minced cloves
- 1 1/2 pounds ground chicken
- 2 scallions thinly sliced; green onions
- 1/2 red onion thinly sliced
- 3 tablespoons cilantro fresh, chopped
- 1/4 cup mint fresh, chopped
- 2 tablespoons Thai basil optional, chopped
To Serve, Pick Your Favorites:
- sticky rice lettuce and cabbage as leaves; sliced cucumbers; carrot sticks; lime wedges
- lettuce
- cabbage
- cucumber
- carrot
- green beans
- lime
If you would like to add rice powder to this recipe please read the notes.
Rice Powder (optional)
- 1/4 to 1/2 cup white rice short grain, or jasmine rice; raw
Instructions
- In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
- Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
- Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
- Add the onions and scallions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
- Stir in the sauce. Toss to combine. NOTE: If using rice powder, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
- Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
- Serve warm or at room temperature with sticky rice and your choice fresh vegetables and additional fresh herbs (optional).
To Make Rice Powder (optional)
- In a dry pan over medium-low heat, toast the rice, stirring often until the rice is fragrant and medium golden brown in color (this may take 10 minutes). Next, place the rice in a food processor or blender and grind until a coarse powder is formed.
Notes
- Rice powder is optional; it thickens the mixture and adds a toasted, nutty flavor but can be replaced with a cornstarch slurry if preferred.
- Adjust the spiciness by increasing or decreasing the amount of fresh chiles or chili flakes used.
- Serve with sticky rice and a variety of fresh vegetables or leafy greens such as lettuce or cabbage.
- Cook onions and scallions briefly to keep some crunch, or longer if a softer texture is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 97mg | 32% |
| Sodium | 832mg | 35% |
| Potassium | 703mg | 15% |
| Sugar | 10g | 20% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 33mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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