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Chicken Larb

Thai · Dinner · Easy

Chicken Larb

Total
38 min
Prep
20 min
Serves
4
Calories
265
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Warm ground chicken meets lime, mint and cilantro, with toasted rice powder adding a nutty aroma and a light grainy crunch.

Toasting rice before grinding gives Chicken Larb its distinctive roasted note. The meat cooks gently with a little water, then takes its lime and herbs off heat so their flavor stays sharp.

Grind the cooled rice to a coarse powder rather than leaving hard grains. Add the herbs when the chicken is warm instead of piping hot, preserving their fresh texture.

ZestySpicyHerbyWeeknightGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Toast dry jasmine rice in a skillet over medium heat for , stirring, until golden and fragrant. Cool, then grind into a coarse powder.

  2. Put ground chicken and water in a skillet over medium heat. Cook for , breaking into small crumbles, until the meat reaches 165°F.

  3. Remove from heat. Fold in fish sauce, lime juice, sugar, red pepper flakes, shallots and toasted rice powder.

  4. Let the chicken lose its fierce heat, then add mint and cilantro. Spoon into lettuce leaves.

Forkue tips

  • A spice grinder makes the toasted rice powder quickly; a mortar gives more control over texture.

Storing and reheating

Refrigerate cooked chicken separately from herbs and lettuce for 3 days. Reheat the meat, let it cool slightly and add fresh herbs and lime.

Nutrition per serving, estimated

265Calories
33gProtein
10gCarbs
10gFat

Photo: Alpha from Melbourne, Australia, CC BY-SA 2.0, via Wikimedia Commons (cropped and enhanced)

Chicken Larb: FAQ

Can I use ground pork?

Yes. Ground pork gives a richer version; cook it through to 160°F before adding the dressing and herbs.

Can I leave out the rice powder?

You can, but you lose its toasted aroma and slight thickening. It is a small step that changes the texture noticeably.

How do I store and reheat Chicken Larb?

Refrigerate cooked chicken separately from herbs and lettuce for 3 days. Reheat the meat, let it cool slightly and add fresh herbs and lime.

How long does Chicken Larb take?

About 38 min in total: 20 min prep and 18 min cooking.

What do I need to make Chicken Larb?

The key ingredients are ground chicken, jasmine rice, fish sauce, lime juice, red pepper flakes and shallots, plus pantry basics.

Any tips for Chicken Larb?

A spice grinder makes the toasted rice powder quickly; a mortar gives more control over texture.

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More chickenMore riceMore fish sauceMore shallots