Chicken Larb (Larb Gai) is a lively, herb-packed Thai dish that brings together ground chicken, crunchy peanuts, tons of fresh herbs, and a dynamic lime-and-fish sauce dressing—all served up with lettuce cups or jasmine rice. Bursting with textures and zesty flavors, it’s a meal that wakes up every sense, comes together in just over 20 minutes, and is my favorite way to put something bright, fresh, and protein-packed on the table midweek.
Why You’ll Love This Recipe
- Incredibly Fresh & Fast: You get vibrant flavors, crisp veggies, and juicy chicken—all on your plate in barely 20 minutes.
- Customizable Heat: Craving a gentle kick or a spicy punch? Choose between jalapeño or serrano to suit your mood!
- Protein-Packed & Light: It’s satisfyingly filling but never heavy—thanks to lean chicken, tons of herbs, and crunchy peanuts.
- Meal-Prep & Party Friendly: Whether served for family dinner or a festive appetizer platter, Chicken Larb (Larb Gai) always disappears quickly.
Ingredients You’ll Need
Every single ingredient here is thoughtfully chosen to bring out the fabulous punch and irresistible crunch that makes Chicken Larb (Larb Gai) so special! You truly don’t need much—just these beautiful staples for fresh, dynamic flavor and lots of texture.
- Shallot: Thinly sliced, it mellows in cold water and delivers a delicate oniony crunch.
- Roasted unsalted peanuts: Toasting them briefly deepens their flavor for a satisfying, nutty crunch.
- Dried onion flakes (optional): Adds an extra layer of savory flavor if you have them on hand.
- Ground chicken: The lean, tender base of the dish—absorbs all those zesty flavors.
- Olive oil: Just a splash to get things sizzling and keep the chicken juicy.
- Kosher salt: Essential for seasoning every layer—don’t forget to adjust to taste.
- Scallions: Brings a fresh note and lovely green color to the final mix.
- Lime juice: Bright, tart, and bold—absolutely crucial for authentic larb zing.
- Fish sauce: The backbone of umami in Thai cuisine—salty, savory, and a must for depth of flavor.
- Jalapeño or serrano: Use jalapeño for mellow heat or serrano for fiery spice—make it your own!
- Lemongrass: Finely chopped, it adds aromatic citrusy notes you’ll crave in every bite.
- Honey or sugar: A subtle touch of sweetness to balance all the brightness and spice.
- Mint leaves: Torn for a burst of cool, refreshing lift.
- Cilantro: Leaves and tender stems, for freshness and color (feel free to use extra if you love it!).
- Flaky sea salt (optional): For finishing with crunch and a touch of drama.
- Bibb or butter lettuce: Soft and sturdy leaves make perfect edible “cups” for scooping up larb.
- Cooked jasmine rice: Fluffy, fragrant, and totally classic alongside Chicken Larb (Larb Gai).
Variations
Part of the fun with Chicken Larb (Larb Gai) is how playful and adaptable it is. If you’re missing a spice, avoiding an ingredient, or just craving a twist, there are endless ways to make the recipe your own and tailor it perfectly to your table.
- Turkey or Pork Larb: Swap ground chicken for ground turkey or pork for a deliciously different (and equally authentic) take.
- No-Nut Larb: Skip the peanuts if you have allergies—try toasted sunflower seeds for similar crunch, or just go heavy on extra herbs.
- Vegan Version: Use crumbled firm tofu and a vegan fish sauce substitute for a plant-based larb that’s just as lively.
- Herb Extravaganza: Love vibrant greens? Double up on mint, add Thai basil, or scatter in extra scallions and cilantro for even more punch.
How to Make Chicken Larb (Larb Gai)
Step 1: Soften the Shallots & Toast the Peanuts
Add your thinly sliced shallots to a bowl and cover them with cold water—this gentle soak mellows their sharpness and brings out their natural sweetness, which makes them perfect in every bite. While those are softening, toast the peanuts in a dry skillet over medium heat until golden and fragrant (around four minutes). If you have onion flakes, toss them in for another minute or two until crisp and toasty. Set those aside so you can sprinkle them on later for irresistible crunch.
Step 2: Cook and Season the Chicken
In that same skillet (give it a quick wipe if needed), heat a tablespoon of olive oil over medium heat. Add your ground chicken and break it apart with a wooden spoon or spatula. Let it cook for about five minutes, stirring occasionally, just until the chicken is no longer pink. Be careful not to brown it—you want juicy, tender morsels that will soak up the zesty dressing. Add a generous sprinkle of kosher salt as it cooks to build flavor right from the start.
Step 3: Build the Larb Salad
Drain the softened shallots and add them directly to the pan, along with scallions, plenty of fresh lime juice, savory fish sauce, thinly sliced jalapeño or serrano for heat, minced lemongrass for fragrance, and just a touch of honey or sugar for balance. Remove the pan from the heat, mix well, and let everything marinate for five magical minutes—the flavors blossom as it cools just a bit.
Step 4: Finish with Fresh Herbs & Serve
Stir in half of your torn mint and chopped cilantro while the mixture’s still warm. Transfer to a serving dish and artfully sprinkle with the rest of the herbs, some flaky sea salt if you’d like, and a joyful scatter of those toasty peanuts and onion flakes. Pile it high in lettuce cups or alongside a generous heap of jasmine rice—each spoonful is the kind of vibrant, fresh, and punchy flavor explosion only Chicken Larb (Larb Gai) delivers!
Pro Tips for Making Chicken Larb (Larb Gai)
- Choose the Right Heat: Want a milder flavor? Go with jalapeño (remove the seeds if you like). If you love big, bold fire, reach for serrano and leave the seeds in!
- Don’t Overcook Your Chicken: Cook just until it’s no longer pink for the juiciest texture that will beautifully absorb your dressing—keep it tender, not dry.
- Fresh Lemongrass Matters: Only use the pale, tender center of the stalk—finely mincing ensures every bite is fragrant and not fibrous.
- Assembly is Everything: Add the herbs after the pan is off the heat; this keeps them bright, aromatic, and gloriously green.
How to Serve Chicken Larb (Larb Gai)
Garnishes
The finishing touches are everything! Scatter extra torn mint, cilantro, toasted peanuts, and a little flaky sea salt over the top just before serving. A final squeeze of lime brightens up each bite and makes Chicken Larb (Larb Gai) look as lively as it tastes. Don’t forget fresh chili slices for those who like it extra spicy!
Side Dishes
Chicken Larb (Larb Gai) is wonderfully versatile—pile it into crisp lettuce cups for handheld fun, or spoon it over steaming jasmine rice for something cozier. It pairs beautifully with a simple cucumber salad, quick pickled carrots, or even cold rice noodles if you’re after a more substantial meal.
Creative Ways to Present
For parties, serve the larb in lettuce cups, stacked elegantly on a platter with lime wedges, extra herbs, and chili slivers for a splash of drama. Or, set out a “larb bar” with bowls of rice, lettuce, fresh veggies, peanuts, and herbs so everyone can build their perfect bite. Leftovers make a brilliant filling for fresh spring rolls, too!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Larb (Larb Gai) stays fresh in an airtight container in the fridge for up to three days. Store lettuce, herbs, and peanuts separately if you can, to keep everything bright and crisp when you’re ready to eat again.
Freezing
If you want to freeze, just freeze the cooked chicken mixture—leave out the fresh herbs, lettuce, and peanuts since they don’t love the cold. Defrost overnight in the fridge and add fresh garnishes once reheated for that just-made taste.
Reheating
To reheat, gently warm the larb in a skillet over low heat until just hot (or microwave in short bursts). Top with fresh herbs and peanuts after heating to preserve all the brightness and crunch. Serve as usual over rice or in lettuce cups for a speedy, satisfying lunch.
FAQs
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Is Chicken Larb (Larb Gai) spicy, and how can I adjust the heat?
The heat level is totally up to you! Use jalapeño for gentle warmth or serrano for something feistier. Remove the seeds for less heat, or add extra chili if you’re a spice fan.
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Can I make Chicken Larb (Larb Gai) ahead of time for a party?
Absolutely! Prepare the chicken mixture a day ahead, then let guests assemble with fresh herbs, lettuce, and peanuts when it’s time to eat—everything keeps its bright flavor and crunch.
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What can I use instead of fish sauce?
If fish sauce isn’t for you, try a vegan fish sauce alternative or a splash of soy sauce plus a little extra lime juice for salty, umami goodness.
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How do I keep the herbs and lettuce crisp if meal prepping?
Store the cooked larb, fresh herbs, and lettuce in separate containers. Assemble just before serving to keep everything full of color, crunch, and fresh aroma.
Final Thoughts
If you’re looking for a dish that’s quick, bright, and packed with character, Chicken Larb (Larb Gai) is absolutely the one to try. It’s as fun and lively as it is flexible, and I can’t wait for you to taste the difference that fresh herbs and lime bring to your table. Happy cooking—and enjoy every flavorful bite!
Print
Chicken Larb (Larb Gai) Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Thai
Description
Chicken Larb (Larb Gai) is a traditional Thai dish made with ground chicken, fresh herbs, and spices, served with lettuce leaves for wrapping. This recipe offers a flavorful and aromatic combination of ingredients that create a delicious and satisfying meal.
Ingredients
For the Chicken Larb:
- 1 medium shallot, thinly sliced
- 1/2 cup roasted unsalted peanuts, roughly chopped
- 2 teaspoons dried onion flakes, optional
- 1 pound ground chicken
- 1 tablespoon olive oil
- Kosher salt
- 3 scallions, thinly sliced
- 1 lime, juiced
- 2 tablespoons fish sauce
- 1 jalapeno or serrano, thinly sliced*
- 1/2 6 inch stalk lemongrass, tough outer layers removed, finely chopped
- 1 teaspoon honey or sugar
- 1/2 cup torn mint leaves
- 1/2 cup roughly chopped cilantro, leaves and tender stems
- Flaky sea salt, optional
For Serving:
- 1 head bibb or butter lettuce
- Cooked jasmine rice
Instructions
- Prepare the Shallots: Add shallots to a bowl; cover with cold water and set aside.
- Toast Peanuts: In a large skillet, toast peanuts over medium heat until starting to brown, about 4 minutes. Add onion flakes if using, and toast until brown, 1–2 minutes. Transfer to a bowl and set aside. Wipe out skillet.
- Cook the Chicken: Add oil to the skillet and heat over medium. Add chicken and cook until no longer pink, about 5 minutes; season with kosher salt.
- Combine Ingredients: Drain shallots. Remove skillet from heat and stir in shallots, scallions, lime juice, fish sauce, serrano(s), lemongrass, and honey. Season with salt and let cool 5 minutes.
- Finish the Dish: Stir in half of the cilantro and mint. Transfer to a serving dish and top with remaining herbs, flaky salt, and toasted peanut and onion flakes. Serve with lettuce leaves, rice, and remaining toasted peanut mixture.
Notes
- Jalapeno or Serrano: you can use either here. If you like things really spicy use a serrano (discard the seeds if you don’t want it overly spicy). We prefer jalapeno in these chicken lettuce wraps because it’s more mild and pairs well with the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 320 kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg
