Laab Gai Thai Chicken Salad Recipe

I absolutely adore this Laab Gai because it nails that perfect balance of zesty lime, savory fish sauce, and fresh herbs, making each bite a flavor explosion. Plus, it’s incredibly refreshing served with crisp lettuce and cucumbers, perfect for a light yet satisfying meal that feels like a mini-vacation to Thailand.

I adore the vibrant, fresh flavors of Laab Gai, or Thai Chicken Salad. This dish balances zesty lime juice and fish sauce with Thai bird’s eye chilies, packed with crunchy textures from shallots and green onions, and herbs like cilantro and mint.

Irresistible! Laab Gai is a light, flavorsome dish, and because it uses ground chicken—a protein that cooks up fast and holds together well in salad form—it can be served on fresh lettuce leaves, with cucumber slices, for a salad that’s somewhat reminiscent of a kind of Thai version of a “sub sandwich.”

Ingredients

Chicken, ground: a protein with low fat and a lot of flavor.

A lean meat, it is perfect for absorbing flavors; when one thinks of ground chicken, it is not with a connotation of blandness.

Fish Sauce: A condiment that is salty and umami-rich (the Japanese call it “gochujang,” the Korean version); a flavor enhancer and secret ingredient in many Southeast Asian dishes.

Juice From Limes: Is bright and zesty; possesses a wealth of vitamin C.

Fresh Mint, Chopped: Invigorating aroma, digestive aid, and a refreshingly cool element that adds an unexpectedly bright twist to various dishes.

Bird’s Eye Chili: Thai; this capsaicin-rich, metabolism-boosting heat element from Thailand is beloved in Southeast Asian cuisine.

Ingredient Quantities

• 1 pound (450g) ground chicken
• 1 tablespoon uncooked sticky rice
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 2 small shallots, thinly sliced
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint leaves
• 1-2 Thai bird’s eye chilies, thinly sliced (optional, to taste)
• 1 tablespoon vegetable oil
• Salt, to taste
• Fresh lettuce leaves, for serving
• Cucumbers, sliced, for serving

Instructions

1. Start by dry roasting the uncooked glutinous rice in a small pan over medium heat. Stir constantly until the rice turns golden brown and gives off a toasty aroma, 3-4 minutes. Cool the rice, then grind it to a coarse powder with a mortar and pestle or spice grinder.

2. In a large skillet, medium to high heat. Vegetable oil, 2 tablespoons. Chicken, ground, 1 lb. Cook all three together until the chicken is no longer pink. (5-7 minutes)

3. Add fish sauce, lime juice, and sugar to the cooked chicken. Stir well to combine, ensuring the sugar dissolves completely.

4. While the chicken is still warm, add the shallots and green onions that have been sliced thinly. This will allow them to soften a bit and incorporate well with the chicken.

5. Combine all the ingredients by gently tossing them together. Add the chopped cilantro and mint leaves to the chicken mixture.

6. If you are using them, stir in the Thai bird’s eye chilies, which should be cut into very thin slices, and taste for adjustment to spice preference.

7. Sift the toasted rice powder into the chicken salad and mix well to incorporate.

8. Sample the salad and salt it if necessary. Adjust the lime juice, fish sauce, or sugar to attain your preferred flavor balance.

9. On a serving platter, lay out crisp lettuce leaves and then spoon the Laab Gai chicken salad on top.

10. Serve right away, with sliced cucumbers alongside. Enjoy your Laab Gai Thai Chicken Salad in all its flavorful and refreshing glory!

Equipment Needed

1. Small pan
2. Mortar and pestle or spice grinder
3. Large skillet
4. Stirring spoon or spatula
5. Measuring spoons
6. Knife
7. Cutting board
8. Sifter or fine mesh sieve
9. Serving platter

FAQ

• What is the purpose of toasting the sticky rice?The addition of a toasted sticky rice powder gives Laab Gai its signature flavor and texture. Preparing the dish becomes a two-step process. First, sticky rice is toasted and ground into a powder. Then the other ingredients are mixed with the sticky rice powder to create the salad.
• Can I substitute other proteins for ground chicken?Certainly! If you would prefer not to use chicken, you can substitute ground turkey, pork, or beef, or even use finely chopped firm tofu for a vegetarian version.
• How do I adjust the spiciness?You can adjust the spiciness by controlling the amount of Thai bird’s eye chilies. Use fewer for a milder salad. Use more for a hotter salad. Remove the seeds for a less spicy, or less lethal, salad.
• What should I do if I can’t find fish sauce?If you cannot find fish sauce, you can use soy sauce in its place, though it will slightly change the flavor. For a more authentic Asian taste, look for fish sauce at your local Asian grocery store.
• Can this dish be made ahead of time?You can prepare some elements ahead of time, but it’s best to mix the salad just before serving to keep the fresh flavors and textures intact.
• What can I serve with Laab Gai?Fresh lettuce leaves and sliced cucumbers are the conventional presentation alongside Laab Gai. Also, sticky rice, steamed jasmine rice, or raw vegetables are excellent accompaniments to this dish.

Substitutions and Variations

Minced tofu or ground turkey can be used in place of ground chicken for a vegetarian option.
Use jasmine rice or basmati rice, toasted and ground, if sticky rice is unavailable.
Fish sauce: For a vegetarian alternative, use soy sauce or a combination of soy sauce and lime juice.
Shallots: Substitute with finely chopped yellow or red onions.
Bird’s eye chilies from Thailand: Use serrano peppers or jalapeños in their place, making sure to adjust for the desired level of heat.

Pro Tips

1. Perfect Toasted Rice Powder For an extra nutty flavor, make sure to toast the sticky rice slowly over medium-low heat. Stir constantly to avoid burning. Once golden, let it cool completely before grinding to ensure a fragrant and crunchy texture.

2. Adjusting Heat and Sweetness Customize the spiciness by varying the amount of Thai bird’s eye chilies. For a milder salad, remove the seeds or use fewer chilies. Similarly, adjust the sugar amount to balance the heat and tanginess according to your taste.

3. Herb Freshness Use fresh herbs for the best flavor. Add cilantro and mint leaves just before serving to keep their vibrant aroma and taste intact. You can gently bruise the mint leaves slightly to release more fragrance.

4. Balance the Flavors The key to a perfect Laab Gai is balancing the salty, sour, sweet, and spicy elements. Taste and adjust the fish sauce, lime juice, and sugar until you achieve the desired harmony.

5. Rice Powder Sieving After grinding the toasted rice, use a fine sieve to ensure only the fine rice powder gets incorporated into the salad. This helps maintain a smooth texture without larger bits interrupting the dish’s consistency.