Chicken Larb

5 from 6 votes

Whip up Thai Chicken Larb in under 30 minutes! Chicken, garlic, ginger, lime, and fresh herbs come together for a flavor-packed dish. Serve over coconut lime rice or in lettuce wraps for a family favorite!

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Dinner

Cuisine: American, Thai

Keyword: chicken larb, larb gai

Servings: servings

Author: Chelsea Lords

Cost: $18.37

Equipment

Large cast-iron pan

Ingredients

Chicken Larb

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)

Quick Sauce

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

Toppings (Use all three herbs or choose any 2)

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

Coconut Lime Rice (Optional, but SO good!)

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

US - Metric

Instructions

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 7–9 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.

Video

Notes

Note 1: Chili garlic sauce adds flavor and heat. If sensitive to spice, start with 1 teaspoon and add more to taste. Sriracha can be used instead, though the flavor will be slightly different.

Note 2: The mint, cilantro, and basil add freshness and balance. If preferred, use any two of the three. I like serving herbs on the side so everyone can add their own amount.

Adapted from: “Cooking Without Recipes” by Bon Appetit.

Storage: Store chicken, rice, herbs, and cucumbers in separate airtight containers for 3 to 4 days.

Nutrition