Chicken Larb Recipe: If you’re craving something fresh, flavorful, and packed with Thai-Lao goodness, then Chicken Larb (also known as Larb Gai) is going to become your new obsession.
This zesty, herby minced chicken salad hits all the right notes—savory, spicy, sour, and slightly sweet. Plus, it comes together in under 30 minutes, making it the perfect dish for busy weeknights or impressing friends at your next dinner party.
Ready to get cooking? Let’s dive in!
What is Chicken Larb?
Chicken Larb, or Larb Gai in Thai, is a traditional dish from Laos that has become wildly popular in Thai cuisine as well. It’s essentially a minced meat salad made with ground chicken, lime juice, fish sauce, herbs, and toasted rice powder. Served warm or at room temperature, it’s usually enjoyed with sticky rice, lettuce wraps, or fresh vegetables. Larb is the national dish of Laos, but you’ll find it served across Thailand, especially in the Isaan region.
This dish is all about balance. Each bite bursts with flavor—tangy from lime juice, savory from fish sauce, aromatic from herbs, and a delightful crunch from toasted rice. It’s light but filling, and can easily be made spicy or mild to suit your taste.
Why You’ll Love This Chicken Larb Recipe
- Quick and Easy: Ready in under 30 minutes, no fancy equipment required.
- Healthy: High in protein, low in carbs, and loaded with herbs and fresh ingredients.
- Customizable: Adjust spice levels, protein choices, and herbs based on your preference.
- Gluten-Free & Dairy-Free: Naturally fits many dietary needs.
- Authentic Flavor: Tastes just like what you’d find at your favorite Thai restaurant!
Is Larb Healthy?
Absolutely! Chicken Larb is not only packed with flavor but also full of nutritious ingredients. It’s high in lean protein, low in fat, and rich in vitamins and minerals from the fresh herbs and lime juice. It doesn’t rely on heavy sauces or oil, making it a light but satisfying dish.
For a healthier twist, you can use ground chicken breast, reduce the fish sauce slightly if watching sodium, and serve it over lettuce wraps instead of rice. It’s a great option for low-carb, keto, or Whole30 diets as well.
Ingredients You’ll Need
Here’s a breakdown of everything you’ll need to make the most delicious and authentic Chicken Larb at home.
Chicken Options: Ground or Chopped
- 1 lb (450g) ground chicken – Preferably a mix of white and dark meat for juiciness.
- You can also chop chicken thighs finely for more texture.
- For a leaner version, use ground chicken breast.
Fresh Herbs
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint leaves
- 1/4 cup chopped green onions or shallots
- Herbs are essential for brightness and freshness. Don’t skip them!
Lime Juice and Fish Sauce
- 2–3 tablespoons fresh lime juice – Adds the tangy kick.
- 2 tablespoons fish sauce – Provides umami and saltiness.
- 1 teaspoon sugar – Optional, but helps balance the sour and salty notes.
Toasted Rice Powder (Khao Khua)
- 2 tablespoons uncooked sticky rice or jasmine rice
- Toasted and ground into a coarse powder. This adds nutty flavor and a signature crunch.
Aromatics and Veggies
- 2–3 shallots, thinly sliced
- 1–2 Thai chilies or red pepper flakes – Adjust to your heat preference.
Optional Add-ins
- Lettuce or cabbage leaves – For wrapping.
- Cucumber slices – For serving.
- Sticky rice or jasmine rice – Classic pairing.
Tools You’ll Need
- Nonstick skillet or wok
- Mortar and pestle or spice grinder (for rice powder)
- Mixing bowl
- Knife and cutting board
- Measuring spoons
Step-by-Step Guide to Make Chicken Larb
Step 1: Prepare the Ingredients
Begin by gathering all ingredients. Finely chop shallots, green onions, cilantro, and mint. Slice chilies thinly and set aside. Having everything prepped is essential since this dish comes together quickly.
Step 2: Toast and Grind the Rice
Heat a dry pan over medium heat and add uncooked rice. Toast, stirring constantly, until golden and fragrant. Let it cool slightly, then grind into a coarse powder using a mortar and pestle or spice grinder. This toasted rice adds signature nutty flavor and texture.
Step 3: Cook the Chicken
Add minced or finely chopped chicken to a pan over medium heat with a splash of water or broth. Cook gently, breaking it apart, until just cooked through. Avoid browning—the chicken should stay tender and juicy.
Step 4: Mix the Dressing
In a bowl, whisk together fresh lime juice, fish sauce, and a pinch of sugar. This balance of sour, salty, and slightly sweet is the heart of larb. Adjust to taste before mixing with the chicken.
Step 5: Combine Chicken with Sauce and Herbs
Remove the chicken from heat and add the dressing while still warm. Toss in shallots, chilies, green onions, mint, cilantro, and a spoonful of toasted rice powder. Mix gently until well combined.
Step 6: Taste and Adjust
Taste and adjust seasoning with more lime juice, fish sauce, or chili as needed. Serve immediately with lettuce leaves, cucumber, or sticky rice.
Fresh, zesty, and full of bold Southeast Asian flavor—chicken larb is light, vibrant, and incredibly satisfying 🥗✨
How to Serve Chicken Larb
Chicken Larb is incredibly versatile when it comes to serving. Traditionally, it’s eaten with sticky rice, especially in Laos and Northern Thailand. The rice helps balance the bold flavors and provides a nice texture contrast.
But you’ve got options:
- Lettuce Wraps: Spoon larb into crisp lettuce or cabbage leaves for a low-carb option. Butter lettuce, romaine, or napa cabbage work well.
- Over Jasmine Rice: More common in Western kitchens, jasmine rice offers a fragrant and fluffy base.
- As a Salad: Serve it on a bed of mixed greens with cucumber and carrots for a light, refreshing lunch.
- Side to Grilled Meats: Use it as a flavorful side dish alongside grilled pork or chicken skewers.
You can even serve it cold or at room temperature—it holds up beautifully either way.
What to Serve with Chicken Larb
While Chicken Larb is amazing on its own, pairing it with other Thai or Southeast Asian dishes turns dinner into a full-on feast. Here are some great companions:
1. Sticky Rice
The traditional go-to. It’s a little chewy, a little sweet, and pairs beautifully with the savory larb.
2. Fresh Veggies
Sliced cucumbers, cherry tomatoes, radish, or steamed green beans are all excellent fresh sides.
3. Som Tum (Papaya Salad)
Tangy, spicy, and crunchy—this Thai classic is a great side to larb.
4. Thai Iced Tea or Lime Soda
You’ll want something cool and refreshing to balance out the spice and zest.
5. Grilled Thai Chicken (Gai Yang)
For a more filling meal, add a protein-packed Thai favorite.
Mix and match depending on your mood or occasion. Trust me, this dish plays well with others.
Tips for the Best Chicken Larb
Want to make your Chicken Larb truly unforgettable? Here are some must-know tips:
- Use Fresh Herbs: Dried herbs just won’t give you the same brightness. Always go fresh for mint, cilantro, and green onions.
- Don’t Skip the Rice Powder: It might seem like a minor ingredient, but toasted rice powder is key for authentic texture and flavor.
- Taste and Adjust: Everyone’s palate is different. Tweak the lime juice, fish sauce, and sugar to find your perfect balance.
- Use Thigh Meat for Juicier Larb: Ground chicken breast is fine but can be dry. Thigh meat adds richness and moisture.
- Serve Immediately: Larb is best fresh, right after mixing. If it sits too long, the herbs wilt and it loses some vibrancy.
- Keep it Simple: Don’t overload with too many ingredients. The magic of larb is in its simplicity and balance.
How to Store Leftover Larb
Got leftovers? No problem.
- Refrigerator: Store in an airtight container for up to 3 days. The herbs may wilt a bit, but the flavors will still be fantastic.
- Reheating: You can reheat it gently on the stove or in the microwave, but it’s also great cold or at room temperature.
- Avoid Freezing: The texture of herbs and chicken won’t hold up well once thawed.
Pro tip: Refresh leftovers with a quick squeeze of lime and a few fresh herbs before serving again.
Can I Make Chicken Larb Ahead of Time?
Yes—but with a few caveats.
- You can prep the dressing, chop the herbs, and even cook the chicken a day in advance.
- Only mix everything together right before serving to preserve freshness and crunch.
- For meal prep, keep components separate and combine just before eating.
This is a great strategy if you’re hosting or want a grab-and-go lunch.
Substitutes for Hard-to-Find Ingredients
Can’t find everything at your local store? No worries, I’ve got your back:
- Fish Sauce Substitute: Use soy sauce mixed with a little lime juice. Not exactly the same, but works in a pinch.
- Toasted Rice Powder: If you don’t want to toast and grind rice, you can use finely crushed rice crackers or omit it. But keep in mind, you’ll lose some authenticity.
- Mint/Cilantro: If you’re not a fan or allergic, try Thai basil or parsley for a twist.
- Shallots: Red onion will do in a pinch—just slice it thinly.
Adapt the recipe to what you have on hand, and it’ll still be delicious.
FAQs about Chicken Larb Recipe
1. Can I make Chicken Larb with other meats?
Absolutely! Pork (Larb Moo) and beef are traditional alternatives. Even tofu or mushrooms can be used for a vegetarian twist.
2. Is Chicken Larb gluten-free?
Yes, as long as you use gluten-free fish sauce. Most brands are, but check the label to be sure.
3. What does toasted rice powder do in larb?
It adds nutty flavor and a subtle crunch, giving larb its signature texture and depth.
4. How spicy is Chicken Larb?
It can be as mild or fiery as you like. Start with a little chili and adjust to your comfort level.
5. Can I use pre-ground toasted rice powder from the store?
Yes! Some Asian markets sell it pre-made. Just make sure it’s fresh and not expired for best flavor.
Conclusion
There you have it—your complete, foolproof guide to making Chicken Larb at home. Whether you’re new to Thai cooking or already obsessed with Southeast Asian flavors, this dish deserves a spot in your rotation. It’s vibrant, zesty, fresh, and totally customizable. Plus, it comes together in less than 30 minutes, making it perfect for both busy weeknights and special gatherings.
Once you master the basics, feel free to make it your own. Swap out the protein, dial up the spice, or serve it in creative ways. However you enjoy it, one thing’s for sure: you’ll be coming back for more.
