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!
Author’s 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 I’ve tried, Thai drunken noodles are a reliable, with Chicken Larb a close second.
Inspired by Larb Gai, a classic dish from Thai and Lao cuisine, this is my straightforward, family-style take. It’s 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.
It’s 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 | Don’t 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 mix in lime.
- Make Sauce: Whisk together and adjust salt and heat to taste.
- Prep Toppings: Toss cucumbers with dressing and chop herbs.
- Cook Chicken: Sauté aromatics, add chicken and cook until no pink remains; drain if needed, mix 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 straightforward 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: mix 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:
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Chicken Ramen
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Banh Mi Bowl
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Chicken Chow Mein Recipe
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Coconut Curry Chicken
