Spicy Thai Chicken Larb

Craving an exotic, vibrant meal that’s both healthy and incredibly quick to prepare? Look no further than this fantastic Thai Chicken Larb Recipe! This authentic-inspired dish brings the bold, complex flavors of Thailand straight to your kitchen in under 30 minutes. Featuring succulent ground chicken, beautifully seasoned with aromatic garlic, spicy ginger, tangy lime, and a medley of fresh herbs, it promises a truly satisfying culinary experience. Whether you choose to serve it over a bed of fragrant coconut rice or nestled in crisp lettuce wraps, this fresh and intensely flavorful meal is guaranteed to become a new weeknight favorite.

What Exactly is Chicken Larb? Unpacking This Thai and Laotian Delight

Larb Gai, often simply called Larb, is a traditional and highly celebrated meat salad originating from both Thailand and Laos. It’s a staple in bustling Thai street markets and beloved restaurants worldwide, renowned for its dynamic flavor profile and refreshing qualities. At its heart, Larb Gai is crafted from finely minced or ground meat—typically chicken or pork—which is then meticulously seasoned with an explosion of vibrant ingredients. Authentic versions often boast a complex balance of flavors from fresh lime juice, potent garlic, fiery chilies, a touch of palm sugar, savory fish sauce, and the distinctive texture of toasted ground sticky rice powder (khao khua).

Every single bite of a well-made Larb is a symphony of tastes, offering a delightful interplay of spicy heat, refreshing sourness, subtle sweetness, and savory saltiness. Traditionally, it’s presented with sticky rice, an assortment of crisp lettuce leaves, and a generous scattering of fresh herbs, allowing diners to create their perfect bite.

While an authentic Larb experience can sometimes involve a more elaborate preparation, the quick, 30-minute version I’m thrilled to share today is specifically designed for busy weeknights without compromising on those beloved Thai flavors. This recipe makes enjoying the deliciousness of Larb incredibly accessible, allowing you to whip it up whenever a craving strikes.

To simplify the process and make it more approachable for the home cook, I’ve introduced a few strategic swaps. Instead of traditional fish sauce, which some find overly pungent, we’re using readily available soy sauce. Ground chilies are replaced with a convenient chili sauce like Sambal Oelek, and to save time, we’re skipping the step of toasting and grinding rice powder. These adjustments ensure a consistently delicious outcome that’s both easy and deeply satisfying.

Essential Ingredients for Your Flavor-Packed Chicken Larb

Creating this incredible Chicken Larb relies on a handful of fresh, high-quality ingredients that come together to form its signature taste. Here’s a closer look at what you’ll need and why each component is vital:

• Coconut Oil: This serves as our primary cooking fat, imparting a subtle, complementary richness to the dish. If coconut oil isn’t on hand or preferred, a neutral-flavored olive oil or even avocado oil makes for an excellent alternative, ensuring your aromatics beautifully sauté without overpowering the other flavors.
• Fresh Garlic and Ginger: These two powerhouse aromatics form the pungent, warm foundation of our larb. Sautéing them until just fragrant is key to unlocking their full flavor potential, ensuring they infuse the entire dish with their characteristic zest and depth. Always opt for fresh garlic cloves and ginger root for the best taste.
• Green Onions (Scallions): We utilize both the white and green parts of the green onions. The white parts, sautéed with garlic and ginger, provide a sharper, oniony kick, while the vibrant green parts are typically reserved as a fresh, flavorful garnish, adding a mild oniony bite and a pop of color to the finished dish.
• Ground Chicken: The star of our larb! When cooking, it’s crucial to break up the ground chicken thoroughly into fine, even pieces. This prevents large clumps, ensures consistent cooking, and allows the chicken to absorb all the wonderful seasonings more effectively, resulting in a tender and juicy texture. For optimal flavor and moisture, consider using ground chicken made from dark meat (like thighs) rather than solely breast meat.

Crafting the Irresistible Quick Larb Sauce

The sauce is where the magic truly happens, bringing together the iconic sweet, sour, salty, and spicy notes of Larb. This quick version is simple yet incredibly effective:

• Soy Sauce: This provides the essential savory and umami backbone to our sauce. For the best results and a balanced saltiness, use regular (all-purpose) soy sauce rather than a “lite” or low-sodium version, unless you are actively monitoring sodium intake.
• Fresh Lime Juice & Zest: Fresh lime is non-negotiable for Larb, delivering that bright, indispensable tanginess that defines the dish. The zest contains concentrated citrus oils, adding an extra layer of aromatic flavor. Remember this golden rule: always zest your lime before you juice it – it’s much easier!
• Sambal Oelek (or Sriracha): This is our primary source of heat and chili flavor. Sambal Oelek is a vibrant Indonesian chili paste that offers a clean, robust spiciness without overwhelming the other ingredients. If you’re sensitive to heat, start with a smaller amount (e.g., 1 teaspoon) and gradually increase to your desired spice level. Sriracha sauce can be used as a convenient substitute if Sambal Oelek isn’t available, though the flavor profile will be slightly different.
• Brown Sugar: A touch of brown sugar provides crucial sweetness, balancing the sour lime and spicy chili. It’s essential to mix it well into the sauce until it dissolves completely, ensuring every spoonful of larb has a harmonious blend of flavors.

Step-by-Step Guide: How To Master This Quick Chicken Larb Recipe

Making this Chicken Larb is incredibly straightforward, perfect for even novice cooks. Here’s a detailed breakdown of each step to ensure perfect results every time:

1. Prepare the Coconut Rice (Optional but Highly Recommended): If you’re making the coconut lime rice, start with this step. In a saucepan, combine your basmati rice with creamy coconut milk, water, and a pinch of salt. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pan tightly, and let it simmer for 13–18 minutes, or until all the liquid has been absorbed and the rice is tender. Crucially, once cooked, remove the pan from the heat but keep it covered for an additional 10–15 minutes. This resting period is vital for achieving perfectly fluffy, non-sticky rice. Finally, fluff the rice with a fork, then stir in fresh lime zest and juice for an extra burst of citrusy aroma and flavor.
2. Whisk Together the Irresistible Quick Sauce: While the rice is resting or during the preliminary steps, assemble your flavorful sauce. In a small bowl, whisk together the soy sauce, fresh lime zest, lime juice, Sambal Oelek (or your preferred chili paste), and brown sugar. Add salt and pepper to taste; remember that the saltiness will depend on your soy sauce, but ground chicken generally benefits from good seasoning. Ensure the brown sugar is fully dissolved for a smooth, cohesive sauce.
3. Prep Your Fresh Toppings: A key element of Larb is its fresh, crunchy accompaniments. Begin by thinly slicing your Persian cucumbers (or English cucumber). Place them in a medium bowl and toss gently with rice vinegar, a drizzle of olive oil, a splash of lime juice, and a seasoning of salt and pepper. Set these aside, giving them a quick stir occasionally while the chicken cooks. Next, give your fresh mint, cilantro, and basil a coarse chop. Place them in a separate bowl – serving them on the side allows everyone to customize their herby goodness!
4. Cook the Flavorful Larb Mixture: Heat coconut oil (or olive oil) in a large cast-iron pan over medium-high heat until it shimmers. Add the finely minced garlic, ginger, and the white parts of your thinly sliced green onions. Sauté for 3–4 minutes until they become fragrant and tender, filling your kitchen with their inviting aroma. Now, add the ground chicken to the pan. Using a wooden spoon or spatula, break up the chicken aggressively into small, even pieces – this is important for texture and even cooking. Continue to sauté the chicken, stirring and breaking it up almost constantly, for 7–9 minutes, or until it’s mostly cooked through and appears white. Drain any accumulated liquid from the pan to prevent the larb from becoming watery, then return the pan to medium-high heat. Pour your prepared quick sauce over the cooked chicken, stirring well to coat every piece. Let it simmer for another 2–3 minutes, allowing the sauce to thicken slightly and the chicken to fully absorb the flavors (ensure no pink remains). Remove the pan from the heat.
5. Assemble and Serve Your Delicious Larb: This is where it all comes together! Serve the Chicken Larb “appetizer style” with a variety of components laid out for self-assembly. Present crisp lettuce leaves, the warm Larb meat, fluffy coconut lime rice (if using), a bowl brimming with the chopped fresh herbs, and the tangy cucumber salad. You can either layer everything beautifully on a plate (starting with rice, then larb, then herbs and cucumbers) or encourage guests to fill crisp lettuce cups with the flavorful chicken, topping with their preferred garnishes. Enjoy immediately for the best experience!

Chicken Larb Recipe FAQs: Your Questions Answered