Chicken Larb Recipe

I riffed on a Thai Chicken Larb Salad with ground chicken, lime juice and fresh herbs, and a tiny secret in the seasoning turns familiar ingredients into something intriguingly new.

I stumbled on this Thai Chicken Larb Salad years ago and for some reason it wont leave my head. I love the way simple ground chicken turns into something bold and weird when you pair it with fresh mint leaves.

Every bite feels like a tiny argument between spicy and fresh, like my mouth cant decide which side to cheer for. I still serve it when I want to impress without trying too hard, and people always ask what the secret is.

I never give them a straight answer, because half the fun is guessing.

Why I Like this Recipe

– I love the bright, tangy kick, it wakes up my taste buds and makes every bite feel fresh.
– The mix of textures keeps it interesting, theres always a little crunch and a tender bite so it never gets boring.
– It’s quick to pull together when I’m short on time, and I can tweak the heat easy for whoever I’m cooking for.
– Guests always ask for seconds, so serving it makes me feel like I actually did something right.

Ingredients

• Lean protein, filling, little fat when drained, absorbs bright flavors well.
• Salty umami kick, low calories, high sodium so use sparingly.
• Adds sharp sour brightness, it’s full of vitamin C and balances flavors.
• Nutty crunch, thickens mix, adds earthy aroma and pleasant texture.
• Mild onion note, crisp raw bite, gives light sweetness when cooked.
• Fiery heat, boosts metabolism, tiny amounts go a long way.
• Herbaceous, citrusy freshness, adds vitamins, some people think it’s soapy.
• Cooling, bright green aroma, helps cut the heat and fat.
• Crunchy low calorie wrap, adds fiber and makes it easy to eat.
• Hydrating cool crunch, mild sweetness, good with spicy for extra freshness.
• Warm bite, more subtle heat, enhances savory notes without extra sodium.

Ingredient Quantities

• 1 lb ground chicken (about 450 g)
• 1 to 2 tbsp neutral oil for cooking
• 2 to 3 tbsp fish sauce
• 2 to 3 tbsp fresh lime juice (about 2 limes)
• 1 tsp palm sugar or light brown sugar
• 2 tbsp toasted rice powder (khao khua)
• 2 small shallots, thinly sliced
• 2 to 4 Thai bird chilies, finely chopped or 1/2 tsp red chili flakes
• 3 green onions, sliced
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/2 cup fresh mint leaves, torn
• Romaine or cabbage leaves for serving
• Cucumber slices and lime wedges for serving
• Freshly ground black pepper to taste

How to Make this

1. Prep everything first so you move fast: thinly slice the 2 shallots, chop 2 to 4 Thai bird chilies or measure 1 2 tsp red chili flakes, slice 3 green onions, roughly chop 1 2 cup cilantro and tear 1 2 cup mint, cut cucumber and lime wedges, and have the toasted rice powder ready.

2. Heat 1 to 2 tbsp neutral oil in a large skillet over medium high heat. Add 1 lb ground chicken and use a spatula to break it up, let it brown and cook through about 6 to 8 minutes, stirring now and then so it cooks evenly.

3. While chicken is nearly done stir in 2 to 3 tbsp fish sauce and 1 tsp palm sugar or light brown sugar, let the liquid reduce for a minute so the flavors concentrate.

4. Remove the pan from the heat then squeeze in 2 to 3 tbsp fresh lime juice and give it a good stir, this keeps the lime fresh and bright instead of cooking off.

5. Add the thinly sliced shallots, chopped chilies or chili flakes, sliced green onions, cilantro and mint to the warm chicken. Toss everything together so the herbs wilt just a little but stay bright.

6. Sprinkle in 2 tbsp toasted rice powder and mix well, this gives that classic nutty texture. If your rice powder seems clumpy toast it a bit more in a dry pan and grind it finer in a small blender or mortar.

7. Taste and adjust: add more fish sauce if it needs salt, more lime if it needs brightness, or a pinch more sugar if too sour. Finish with freshly ground black pepper to taste. Dont overload with lime or fish sauce at first, you can always add more.

8. Let the larb rest 2 to 3 minutes then serve in romaine or cabbage leaves with cucumber slices and extra lime wedges on the side. Sprinkle a little extra toasted rice powder or herbs on top if you want.

Equipment Needed

1. Large skillet or wide sauté pan, 10 to 12 inch, for browning the chicken
2. Heatproof spatula or wooden spoon to break up and stir the meat
3. Chef’s knife for slicing shallots, green onions, chilies, herbs and cucumber
4. Cutting board, keep one for veg and another or a quick rinse for the raw chicken if you want to be safe
5. Measuring spoons (1 tbsp, 1 tsp) and a tablespoon or small cup for the fish sauce, lime juice and sugar
6. Small bowl or liquid measuring cup to catch the lime juice and to rest the chicken off the heat
7. Citrus juicer or reamer, makes squeezing 2 to 3 tbsp way faster and less sticky
8. Mortar and pestle or small blender/coffee grinder to grind or re-fluff toasted rice powder if it clumps
9. Mixing bowl and a serving spoon or tongs, plus a platter or plate for the romaine/cabbage leaves and cucumber slices

FAQ

Chicken Larb Recipe Substitutions and Variations

• Ground chicken: swap with ground turkey or ground pork for almost the same texture and flavor. For a veg option, use crumbled firm tofu or mashed sautéed mushrooms, squeeze out extra moisture first.
• Fish sauce: use soy sauce or tamari for the salty savory kick, add a splash of lime for tang. For gluten free try coconut aminos plus extra lime.
• Toasted rice powder (khao khua): pulse toasted sticky rice in a blender to make your own, or use ground toasted sesame seeds for a nutty crunch, or crushed roasted peanuts if peanuts are ok.
• Thai bird chilies: use serrano or jalapeño for fresh heat, or 1/2 tsp red pepper flakes for dried heat. Take out the seeds to make it milder.

Pro Tips

1) Toast and powder the rice right before you need it, dont skip this. Use a dry pan on medium heat, shake it so it browns evenly, let it cool then blitz it super fine in a grinder or mortar. If it clumps, re-toast a little and sift. A finer powder gives you that nutty dusting without big gritty bits.

2) Keep the chicken juicy by using a hot pan and dont over-stir while it browns, let little brown bits form for flavor. If your mix feels dry, splash in a tablespoon of warm water or a teaspoon of oil while you finish seasoning, that helps the seasonings coat the meat better.

3) Treat the shallots and herbs like stars, not background extras. Thinly sliced shallots mellow and crisp up if you soak them briefly in ice water, then drain well. Tear herbs with your hands and lightly bruise the mint so it releases aroma, but dont chop them too fine or they get pasty.

4) Taste as you go and balance slowly, never dump everything at once. Add lime off the heat for brightness, then adjust fish sauce and a pinch of sugar in tiny increments until it sings. Save a little extra toasted rice powder and herbs to sprinkle on top right before serving for texture and color.