Thai Chicken Larb Recipe ready in 30 minutes. Ground chicken with garlic, ginger, lime, and fresh herbs. Serve over coconut rice or in lettuce wraps for a flavorful meal!
Authorโs Notes
My Thai Takeout Favorites!
I love Thai food. If I get to choose where we go out to eat, I almost always pick a Thai spot. Of everything Iโve tried, Thai drunken noodles are my favorite, with Chicken Larb a close second.
Inspired by Larb Gai, a classic dish from Thai and Lao cuisine, this is my easy, family-style take. Itโs not fully traditional, just my simplified version for busy nights. If you have a favorite local Thai restaurant, I highly recommend trying the real deal!
Larb Gai is a Thai and Laotian meat salad made with ground chicken or pork and vibrant flavors like lime, chili, fish sauce, and fresh herbs, traditionally served with sticky rice and lettuce.
This Chicken Larb recipe comes together in about 30 minutes. I swap soy sauce for fish sauce, use chili sauce instead of ground chilies, and skip the toasted rice powder to keep it simple and approachable.
Itโs light and fresh with a bright lime flavor, a gentle heat, and a balanced mix of salty and slightly sweet.
Ingredients In Chicken Larb Recipe
| Ingredient | Tip |
|---|---|
| Ground chicken | Dark meat stays more tender and has better flavor than lean ground chicken. |
| Garlic, ginger & green onions | Fresh makes a big difference here. Finely mince so they meld well into the chicken. |
| Lime | Use both zest and juice for the strongest lime flavor in this Chicken Larb recipe. |
| Soy sauce, brown sugar & chili sauce | These add salty, sweet flavor with a little heat. Adjust chili sauce to your preference. |
| Fresh herbs & cucumbers | Donโt skip the herbs, they add freshness and balance. Slice cucumbers thin so they absorb more flavor. |
How To Make This Chicken Larb Recipe
- Cook Rice: Simmer until liquid is absorbed, rest covered, then fluff and stir in lime.
- Make Sauce: Whisk together and adjust salt and heat to taste.
- Prep Toppings: Toss cucumbers with dressing and chop herbs.
- Cook Chicken: Sautรฉ aromatics, add chicken and cook until no pink remains; drain if needed, stir in sauce, and cook until coated.
- Serve: Spoon over rice or into lettuce leaves and top with herbs and cucumbers.
Variations
Switch Things Up
Make this Chicken Larb recipe your own with simple swaps and easy add-ins.
- Add fish sauce: A splash boosts traditional flavor.
- Adjust heat: Increase chili sauce or Sriracha as desired.
- Swap the meat: Ground pork or ground turkey also work well.
- Add veggies: Stir in finely diced mushrooms, carrots, or bell peppers. Increase the sauce if adding a larger amount.
Storage
Store chicken, rice, herbs, and cucumbers in separate airtight containers in the fridge for 3 to 4 days.
More 30-Minute Dinner Recipes:
Chicken Larb
Video
Equipment
Ingredients
- 1-1/2 tablespoons coconut oil or olive oil
- 2 teaspoons finely minced garlic 2 cloves
- 1 tablespoon minced ginger 1-inch piece
- 1 cup thinly sliced green onions white and green parts; ~6 onions
- 1 pound ground chicken (ground thighs if possible)
- 2 tablespoons soy sauce all-purpose, not lite
- 1 large lime
- 1 tablespoon chili garlic sauce see note 1
- 1 tablespoon light brown sugar not packed
- Salt and pepper
- 1/4 cup chopped fresh mint see note 2
- 1/4 cup chopped cilantro
- 1/4 cup chopped basil
- 3 Persian cucumbers or 1 English cucumber
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 large lime
- 1 cup basmati rice
- 1-1/2 cups coconut milk
- 1/2 cup water
- 2 large limes plus more optional lime wedges for serving
- Lettuce leaves optional, for serving
Instructionsย
Optional Rice & Toppings
- Rice: In a medium pot, combine basmati rice, coconut milk, water, and 1/2 teaspoon salt. Stir and bring to a boil over high heat.Once boiling, reduce heat to low, cover, and simmer 13 to 18 minutes or until liquid is absorbed.Remove from heat and let stand, covered, 10 to 15 minutes. Do not rush this step or the rice can turn sticky.Fluff with a fork. Zest and juice the lime to get 1 teaspoon zest and 2 tablespoons juice. Stir into the rice.
- Cucumber Salad & Herbs: Thinly slice cucumbers and place in a bowl. Add rice vinegar, olive oil, 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir and set aside. Coarsely chop mint, cilantro, and basil. Set aside.
Meat
- Sauce: In a small bowl, combine soy sauce, 1 teaspoon lime zest, 2 tablespoons lime juice, chili garlic sauce, brown sugar, and 1/2 teaspoon salt. Add pepper to taste. Stir until smooth.
- Meat: Heat coconut oil in a large cast-iron pan over medium-high heat.Add garlic, ginger, and green onions. Cook 3-4 minutes until fragrant and softened.Add ground chicken. Break it up with a wooden spoon so no large clumps remain. Cook 7โ9 minutes, stirring frequently, until no pink remains.Drain excess liquid if needed. Return pan to heat and pour in prepared sauce.Cook 2-3 more minutes until chicken is fully cooked and the sauce coats everything evenly. Remove from heat.
Serve
- Serve family-style with coconut lime rice, chicken larb, fresh herbs, and cucumbers. Layer rice, chicken, herbs, and cucumbers in bowls, or spoon the mixture into lettuce leaves for wraps. Serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Just made this. I used chicken breasts which I ground up in a food processor. This was delicious and filling as main meal. 100% gonna make it again
So thrilled you enjoyed this meal! ๐
This recipe was a big hit in my house, especially the rice.
I am so happy to hear how much you guys enjoyed this Chicken Larb! Thanks so much for your comment! ๐
Love these flavors!! This is one of my favorite appetizers to get at a restaurant! They are so tasty, light, & I am so glad I can make them at home!
This recipe was really yummy. I didnโt have ground turkey so I sautรฉed chicken breasts and chopped them very fine. Worked great. Thank you for a wonderful and tasty recipe.
I saw your recipe and knew I needed to give it a try! It was delicious and easy to make! Thank you1
I could eat this everyday..no joke! It is so good & flavorful!