Thai Chicken Larb Recipe ready in under 30 minutes! Ground chicken with garlic, ginger, lime, and herbs. Serve over coconut rice or in lettuce wraps for a fresh and 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 my favorite, with Chicken Larb a close second.
Inspired by Larb Gai, a classic dish from Thai and Lao cuisine, this is my easy, 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 version 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. |
| Soy sauce, brown sugar & chili sauce | These add salty, sweet flavor with a little heat. Start with less chili sauce and adjust to your preference. |
| Fresh herbs & cucumbers | Don’t skip the herbs. They add freshness and balance. Slice cucumbers thin so they soak up flavor nicely. |
How To Make This Chicken Larb Recipe
- Cook Rice (Optional): Simmer until liquid is absorbed, rest covered, then fluff and stir 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, stir in sauce, and cook until coated.
- Serve: Spoon over rice or into lettuce leaves and top with herbs and cucumbers.
Switch Things Up
- Add fish sauce: A splash or two will boost the traditional flavor.
- Adjust the heat: Start with 1 teaspoon chili sauce and increase slowly if you like more spice. Sriracha works as a substitute.
- Swap the meat: Ground pork is a great option. Ground turkey also works, but you may want a little extra sauce.
- Add vegetables: Finely diced mushrooms, carrots, or bell peppers can bulk it up. If adding a lot, increase or double the sauce.
Chicken Larb Recipe FAQs
Chicken Larb should be slightly sweet, lightly spicy, and tangy from lime. I use 1 tablespoon of chili paste, making it kid-friendly, but you can add more for extra spice.
Traditionally, larb comes hot, right after cooking. Some restaurants serve it cold or at room temperature in salads or wraps, but I prefer it hot, as soon as it’s done!
Use coconut aminos instead of soy sauce to make this larb gluten-free. Just make sure all your ingredients are gluten-free and not processed in a facility that handles gluten.
More 30-Minute Dinner Recipes:
Chicken Larb
Equipment
Ingredients
- 1-1/2 tablespoons coconut oil can use 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; 4 to 6 onions
- 1 pound ground chicken darker meat will be more tender and flavorful
- 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 lime
- 1 cup basmati rice
- 1-1/2 cups coconut milk
- 1/2 cup water
- 1 large lime plus more optional lime wedges for serving
- Lettuce leaves optional, for serving
Instructions
- Cook rice first (if making): Combine basmati rice, full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon salt (or to taste). Stir and place over high heat. Once boiling, reduce heat to low and cover the rice. Allow to simmer 13–18 minutes or until liquid is absorbed. Remove from heat, keep covered, and let stand 10–15 minutes; don’t rush or it will be sticky! Fluff the rice with a fork, then zest and juice lime to get 1 teaspoon zest and 2 tablespoons juice; add in. Stir and evenly divide onto plates.
- In a small bowl, whip together the sauce ingredients: add soy sauce, 1 teaspoon lime zest, 2 tablespoons lime juice, Sambal Oelek (see note 1), brown sugar, and 1/2 teaspoon salt (or to taste; it will depend on the saltiness of the soy sauce, but ground chicken needs a good amount of seasoning). Stir to combine.
- Prep toppings: Thinly slice Persian cucumbers and place in a medium bowl. Add rice vinegar, olive oil, 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir and give the mixture a few more stirs while cooking the chicken. Give the herbs a quick coarse chop and place in a bowl (see note 2).
- Prepare the meat portion: Add coconut oil to a large, cast-iron pan and melt over medium-high heat. Once shimmering, add minced garlic, minced ginger, and thinly sliced green onions. Sauté 3–4 minutes or until fragrant and tender. Add ground chicken. Break up the ground chicken with a wooden spoon so there are no large clumps. Sauté 7–9 minutes (breaking up/stirring almost constantly) or until mostly cooked through and white all over. Drain any accumulated liquid and return to medium-high heat. Pour the prepared sauce over the chicken and cook another 2–3 minutes or until chicken is fully cooked (no pink remains) and the sauce coats everything. Remove from heat.
- Serve appetizer style with lettuce leaves, larb meat, coconut lime rice, a bowl with the herbs, and cucumbers. Either layer everything (coconut lime rice, larb meat, chopped herbs, cucumbers) or fill up lettuce wraps. Enjoy immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this. I used chicken breasts which I ground up in a food processor. This was delicious and filling as main meal. 100% gonna make it again
So thrilled you enjoyed this meal! 🙂
This recipe was a big hit in my house, especially the rice.
I am so happy to hear how much you guys enjoyed this Chicken Larb! Thanks so much for your comment! 🙂
Love these flavors!! This is one of my favorite appetizers to get at a restaurant! They are so tasty, light, & I am so glad I can make them at home!
This recipe was really yummy. I didn’t have ground turkey so I sautéed chicken breasts and chopped them very fine. Worked great. Thank you for a wonderful and tasty recipe.
I saw your recipe and knew I needed to give it a try! It was delicious and easy to make! Thank you1
I could eat this everyday..no joke! It is so good & flavorful!