Chicken Larb (Laab Gai) Recipe

Rating 5.0

| 1

This chicken larb, also known as laab gai, features ground chicken in spicy lime juice with roasted rice powder. Easily substituted with pork, turkey, beef, shrimp or baked tofu, this versatile dish will fill your kitchen with fragrant aromas.

Appetizer

Thai

ingredients

steps

minutes

Ingredients

Servings:

For the Chicken Larb

batch of seasoning sauce, see below

1/2 cup(s)

water

1 lb

ground chicken

shallots, thinly sliced

Thai peppers, thinly sliced, crosswise

1/4 cup(s)

cilantro, roughly chopped

green onions, finely sliced

1/2 cup(s)

fresh mint, roughly chopped

1 tblsp

roasted rice powder, see notes 1

1/4 tsp

dried Thai chili powder (optional)

lettuce leaves, for serving

For the Seasoning Sauce

3 tblsp

fish sauce, see notes 2

3 tblsp

lime juice

1 tblsp

sugar

Directions 4 steps | 60 Minutes

Step 1

Make the seasoning sauce. In a bowl, whisk together the fish sauce, lime juice and sugar. Set aside.

Step 2

In a pot, bring the water to a boil over medium heat. Add the ground chicken and cook until it is thoroughly cooked.

Step 3

Transfer the chicken to a mixing bowl. Add the shallots. Thai peppers, cilantro, green onions, mint, roasted rice powder, Thai chili powder (if using) and the reserved seasoning sauce. Mix until evenly coated.

Step 4

Serve with lettuce leaves. Enjoy!

Notes:

If you are unable to procure roasted rice powder, it is easy to make at home:
1. Toast ¼ cup of uncooked jasmine rice in a pan until brown. Let cool completely.
2. Use a food processor to grind the roasted rice until a fine powder forms.
For a gluten free option, procure gluten free fish sauce.

Nutrition Per Serving

View All

CALORIES

486

FAT

19.2 g

PROTEIN

45.8 g

CARBS

36.9 g