My Authentic Chicken Larb Recipe (Larb Gai)
This authentic Chicken Larb Recipe (Larb Gai) balances the perfect harmony of spicy, sour, and savory flavors in a refreshing Thai salad. Ground chicken is cooked until tender, then tossed with a zingy lime dressing, aromatic herbs, and toasted rice powder for authentic texture. Ready in just 25 minutes, this naturally gluten-free dish delivers restaurant-quality Thai flavor with minimal effort.
Ingredients
- 1 lb ground chicken
- 2 tablespoon fish sauce
- 2 tablespoon lime juice
- 1 tablespoon palm sugar or brown sugar
- 1 teaspoon roasted rice powder optional
- 2 shallots thinly sliced
- 2-3 green onions thinly sliced
- ¼ cup fresh cilantro chopped
- ¼ cup fresh mint leaves chopped
- 1-2 fresh Thai chilies finely chopped (adjust to taste)
- Lettuce leaves for serving
- Fresh vegetables cucumber, carrot, etc. for serving
- Sticky rice for serving optional
Instructions
- Cook Chicken: Heat a tablespoon of oil in a skillet over medium heat. Add the ground chicken, spreading it evenly. Cook the chicken, stirring occasionally, until it is fully cooked and no longer pink, for about 6-8 minutes. Break up clumps with a spoon to ensure even cooking and a fine texture.
- Prepare Dressing: Meanwhile, in a small bowl, combine fish sauce, lime juice, palm sugar (or brown sugar), and roasted rice powder (if using). Stir vigorously until the sugar is completely dissolved and the ingredients are well incorporated. Set the dressing aside.
- Combine Ingredients: Transfer the cooked chicken to a large mixing bowl. Add thinly sliced shallots, green onions, chopped cilantro, fresh mint leaves, and finely chopped Thai chilies. These ingredients provide a spectrum of flavors and textures, from the mild sweetness of shallots to the fresh aroma of mint.
- Toss Salad: Pour the prepared dressing over the chicken and herb mixture. Use salad tongs or two large spoons to toss everything together gently. Ensure the dressing evenly coats all the ingredients, infusing them with the tasty, sweet, and tangy flavors typical of Larb Gai. For those who prefer a milder version, you can reduce the amount of Thai chilies or remove the seeds before chopping.
- Serve: Arrange crisp lettuce leaves on a serving platter or individual plates. Spoon the flavorful Larb Gai mixture onto the lettuce cups, allowing guests to assemble their wraps. Garnish the dish with additional fresh herbs or a sprinkle of roasted rice powder for a visually appealing presentation. Serve with sticky rice to soak up the delicious juices and fresh vegetables like cucumber and carrot sticks for added crunch and freshness.
Video
Notes
Storing and Reheating Your Larb Gai
This Easy Thai Chicken Larb will keep in an airtight container in the refrigerator for up to 3 days. Store the chicken mixture separately from any fresh garnishes or lettuce leaves for best results. When ready to enjoy leftovers, gently reheat the chicken mixture in a microwave for 1-2 minutes or a skillet over medium-low heat until warmed. Avoid overheating, which can diminish the fresh herb flavors. After reheating, consider brightening the flavors with a fresh squeeze of lime juice and additional chopped herbs. The dish can also be enjoyed cold as a refreshing protein-packed lunch option.Nutrition
Serving: 1/2 cupCalories: 250kcalCarbohydrates: 7gProtein: 25gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 800mgFiber: 1gSugar: 3g
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