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This recipe for Thai chicken larb, known as Larb Gai, is incredibly addictive and delicious for dinner. It harmonizes sour, spicy, and sweet flavors and delivers a bold punch. Plus, it’s wonderfully refreshing, particularly when paired with cucumbers and cabbage leaves.
During our trip to Thailand a few years back, this dish (among countless others) was something we relished frequently in various forms. Larb can be crafted using a variety of proteins and vegetables.
CHECK OUT different larb variations like LAMB. You can substitute ingredients like ground pork, beef, ground turkey, and mushrooms as the foundation for your larb. If you’re in the mood for another chicken dish, don’t miss our Thai Basil Chicken recipe!
What is chicken larb?
Larb gai is a dish hailing from Southeast Asia that features ground chicken (often combined with other proteins) mixed with fresh herbs like mint, cilantro, and green onions, along with fish sauce. Larb is a popular dish from Laos and Isan, and is sometimes spelled as “Laab” or “Lop”.
What ingredients do you need to make this chicken larb recipe?
Ground chicken: Finely ground chicken serves as the base for the dish. This step can be time-consuming, as I prefer to ensure there are no large pieces. Be cautious not to overdo it, as you don’t want the chicken to burn! Alternatively, you can use other ground meats such as beef or lamb.
Fresh herbs: This includes fresh mint leaves, green onions, and cilantro, which add both crunch and freshness to the dish. They are truly delightful.
Lime juice: Generous amounts of lime juice are essential for imparting brightness and acidity to the chicken.
Fish sauce: This balances the acid and adds a rich umami flavor to the dish. Fish sauce is mixed into the ingredients.
Red pepper flakes: I recommend using Thai chili flakes, but feel free to use any available chili varieties (whole or ground), thicker chili pastes, or sambal oelek as substitutes.
Toasted rice powder: This is CRUCIAL for larb, as it imparts a nuttiness and umami flavor that enhances the dish remarkably.
Shallots: Thai shallots are my personal preference for this recipe, although regular shallots will also work well. They contribute an additional layer of crunch. Red onions can be used as an alternative.
Cabbage lettuce wraps, romaine lettuce leaves: These are served alongside the larb, adding another layer of freshness and crunch.
*This larb also makes an excellent meal-prep recipe for lunch! It stores well in the fridge or at room temperature for when you’re on the go.
Steps to make this Thai larb gai recipe
Cook your ground chicken
Begin by grilling your ground chicken in a pan, breaking it up into smaller pieces. Ensure it is cooked thoroughly and has a slight crispiness. Allow it to cook for about 10-15 minutes.
Prepare your rice powder
Toast your rice powder for approximately 15 minutes and allow it to cool for a couple of minutes (this can be done in a dry skillet). Then, place the toasted rice in a mortar and pestle and grind it into a fine powder for another 15-20 minutes.
Assemble your larb
Mix the rice powder into the larb along with a bit of chili flakes. Add the sugar, fish sauce, lime, and stir everything well.
Finish off by adding the shallots and tossing again.
Turn off heat and include your herbs
After turning off the heat, mix in the green onions and cilantro, followed by the mint (add the mint last as it bruises easily from the heat).
Serve
Serve the dish with lime wedges, cucumbers, cabbage, and/or jasmine rice (or sticky rice).
More dinner recipes you’ll enjoy!
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1 pound ground chicken -
2 tablespoons rice powder, (see more below) -
1 tablespoon chili powder, (adjust more or less depending on your spice level) -
1 teaspoon sugar -
1 1/2 tablespoons fish sauce -
2 tablespoons fresh lime juice, and wedges for serving, about 2-3 limes -
1 bundle cilantro, roughly torn -
1-2 green onions, roughly sliced -
1 bundle mint, stems removed, roughly torn -
2 small shallots, thinly sliced -
1 head of green cabbage, for serving -
1-2 cucumbers, for serving
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Begin by grilling your ground chicken in a pan, breaking it into small pieces. Cook it thoroughly until it becomes slightly crispy. This should take about 10-15 minutes.
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While the chicken is cooking, toast the rice powder in a dry skillet for about 15 minutes, allowing it to cool for a few minutes afterward (this can be done in a dry skillet until toasted for 10-15 minutes). Place the toasted rice in a mortar and pestle and grind it until it becomes a powder, which may take another 15-20 minutes.
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Incorporate the rice powder with the larb and sprinkle in some chili flakes. Add the sugar, fish sauce, lime juice, and stir well.
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Afterwards, finish by adding the shallots and mix thoroughly.
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Next, turn off the heat and incorporate the green onions and cilantro. Lastly, add the mint (add the mint last to prevent bruising from the heat).
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Serve with lime wedges, cucumbers, cabbage, and/or jasmine rice (or sticky rice).
Calories: 184kcal,
Carbohydrates: 4g,
Protein: 21g,
Fat: 10g,
Saturated Fat: 3g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 4g,
Trans Fat: 0.1g,
Cholesterol: 98mg,
Sodium: 633mg,
Potassium: 761mg,
Fiber: 1g,
Sugar: 2g,
Vitamin A: 678IU,
Vitamin C: 3mg,
Calcium: 29mg,
Iron: 2mg
Nutrition information is automatically calculated and should be regarded as an estimate.