Chicken Larb Recipe – Bright, Fresh, and Weeknight-Friendly
If you love bold flavors but want something light and quick, chicken larb is the answer. This Thai and Lao-inspired salad hits every note: zesty lime, savory fish sauce, fresh herbs, and just enough heat. It’s fast to make, easy to customize, and naturally gluten-free.
Serve it in lettuce cups, over warm jasmine rice, or with cucumber and herbs for a refreshing, filling meal. Once you try it, you’ll find yourself craving that tangy, herby bite again and again.
Why This Recipe Works
Chicken larb is all about balance—salty, sour, a touch sweet, and gently spicy. Using ground chicken cooks the dish fast and absorbs the dressing beautifully.
Toasted rice powder adds a nutty aroma and slight crunch that makes the texture special. Fresh herbs—especially mint and cilantro—keep every bite bright. With a few pantry staples and 20 minutes, you get a restaurant-quality dish at home.
What You’ll Need
- Ground chicken: About 1 pound (450 g), preferably dark meat for juiciness.
- Shallots: 2 small, thinly sliced.
- Green onions: 2–3, thinly sliced.
- Fresh herbs: 1 cup total, roughly chopped mint and cilantro.
Thai basil is a great bonus.
- Lime juice: 3–4 tablespoons, freshly squeezed.
- Fish sauce: 3 tablespoons (adjust to taste).
- Sugar: 1–2 teaspoons, white or palm sugar, to balance acidity.
- Chili flakes or fresh chilies: To taste. Thai chili flakes (prik bon) or crushed red pepper both work.
- Toasted rice powder (khao khua): 1–2 tablespoons for aroma and texture.
- Neutral oil: 1 teaspoon (optional, for cooking the chicken).
- Salt: A pinch if needed.
- Serving options: Butter lettuce leaves, warm jasmine or sticky rice, cucumber slices, extra herbs, and lime wedges.
Step-by-Step Instructions
- Make toasted rice powder: If you don’t have it on hand, toast 2 tablespoons of uncooked jasmine rice in a dry pan over medium heat. Stir until golden and nutty, 6–8 minutes.
Let cool, then grind into a coarse powder in a spice grinder or mortar and pestle. Set aside.
- Prep aromatics and herbs: Thinly slice the shallots and green onions. Roughly chop the mint and cilantro.
Keep them separate so you can add them at the right time.
- Whisk the dressing: In a small bowl, combine lime juice, fish sauce, and sugar. Stir until the sugar dissolves. Taste and adjust—aim for bright, salty, and slightly sweet.
Add more lime for tang or fish sauce for depth.
- Cook the chicken: Heat a large nonstick skillet over medium-high. Add the ground chicken (with a teaspoon of oil if your pan needs it). Break it up with a spoon and cook until just opaque, about 4–6 minutes.
Don’t brown it heavily—you want it tender and juicy.
- Season the meat while warm: Turn off the heat. Immediately add the dressing to the hot chicken so it soaks up the flavors. Toss well to coat evenly.
- Add shallots and chili: Stir in the shallots and your preferred amount of chili flakes or sliced fresh chilies.
The residual heat will slightly soften the shallots without dulling their bite.
- Finish with herbs and rice powder: Add the green onions, mint, cilantro, and toasted rice powder. Toss gently until everything is well mixed. Taste and adjust with more lime, fish sauce, or chili.
- Serve: Spoon into lettuce cups or over warm rice.
Garnish with extra herbs and lime wedges. Add cucumber slices or pickled veggies on the side for crunch.
Keeping It Fresh
Larb is at its best right after mixing, while the herbs are perky and the flavors are bright. If you need to plan ahead, cook and dress the chicken, then store it separately from the herbs and rice powder.
Add herbs and rice powder just before serving. Refrigerate leftovers in an airtight container for up to 2 days. Refresh with a squeeze of lime and a pinch of chili to wake up the flavors before eating.
Benefits of This Recipe
- Fast and flavorful: From stovetop to table in about 20 minutes.
- Lighter option: Lean protein, fresh herbs, and no heavy sauces.
- Flexible: Works with chicken, turkey, pork, tofu, or mushrooms.
- Meal-prep friendly: Keep components separate and assemble fresh.
- Balanced taste: Salty, sour, a hint of sweet, and just enough heat.
What Not to Do
- Don’t skip the toasted rice powder: It adds signature aroma and texture.
If you leave it out, the dish will taste flatter.
- Don’t overcook the chicken: Dry, browned chicken won’t absorb flavors as well. Cook just until opaque.
- Don’t add herbs too early: Mixing herbs into hot meat too soon wilts them. Add at the end, off heat.
- Don’t drown it in sugar: Sugar is only there to balance acidity.
Keep it subtle.
- Don’t use bottled lime juice: Fresh lime makes a big difference in brightness.
Alternatives
- Protein swaps: Use ground turkey or pork for similar texture. For a vegetarian version, try crumbled extra-firm tofu or finely chopped mushrooms sautéed until lightly browned.
- Herb variations: If mint is hard to find, use more cilantro and add Thai basil if available. Even a little dill can be nice, but use sparingly.
- Heat level: For milder heat, use a pinch of red pepper flakes.
For bolder spice, add thinly sliced Thai bird’s eye chilies.
- Rice powder swap: If you can’t make toasted rice powder, a tiny sprinkle of finely ground roasted peanuts adds nutty notes. Not traditional, but effective in a pinch.
- Serving styles: Try it in lettuce cups for a low-carb option, over jasmine or sticky rice for comfort, or wrapped in rice paper with veggies for a fresh roll vibe.
Can I Make Chicken Larb Without Fish Sauce?
Yes. Replace fish sauce with soy sauce or tamari for saltiness, plus a splash of lime and a touch of miso or a few drops of vegan fish sauce for extra depth.
The flavor will be different but still delicious.
How Spicy Should Larb Be?
It’s up to you. Traditional versions can be quite spicy, but you control the heat. Start with a small pinch of chili flakes and add more to taste.
Fresh chilies bring brightness, while flakes add steady warmth.
Can I Use Rotisserie Chicken?
You can, but it won’t absorb the dressing as evenly. If using shredded rotisserie chicken, warm it briefly in a skillet, then add the dressing so it soaks in. Expect a slightly different texture.
What If I Don’t Have Shallots?
Use very thinly sliced red onion or sweet onion.
Rinse the slices in cold water and drain to tame sharpness, then add to the larb.
How Do I Store Leftovers?
Store the dressed chicken separately from the herbs and rice powder. Keep in the fridge for up to 2 days. Rewarm gently or enjoy cold, then mix in fresh herbs and rice powder just before serving.
Is This Gluten-Free?
Yes, as long as your fish sauce is gluten-free and you don’t add soy sauce with gluten.
Serve with rice or lettuce to keep it gluten-free.
Can I Double the Recipe?
Absolutely. Brown the chicken in batches so it cooks evenly and doesn’t steam. Combine everything in a large bowl at the end and adjust seasoning with more lime, fish sauce, and chili.
Final Thoughts
This chicken larb recipe brings big flavor with minimal effort.
It’s bright, fresh, and endlessly flexible—perfect for weeknights or casual gatherings. Keep your limes fresh, your herbs lively, and that toasted rice powder on hand, and you’ll have a go-to dish that never gets old. Serve it how you like it and make the balance your own.
Ingredients
Method
- Make toasted rice powder: If you don’t have it on hand, toast 2 tablespoons of uncooked jasmine rice in a dry pan over medium heat. Stir until golden and nutty, 6–8 minutes. Let cool, then grind into a coarse powder in a spice grinder or mortar and pestle. Set aside.
- Prep aromatics and herbs: Thinly slice the shallots and green onions. Roughly chop the mint and cilantro. Keep them separate so you can add them at the right time.
- Whisk the dressing: In a small bowl, combine lime juice, fish sauce, and sugar. Stir until the sugar dissolves. Taste and adjust—aim for bright, salty, and slightly sweet. Add more lime for tang or fish sauce for depth.
- Cook the chicken: Heat a large nonstick skillet over medium-high. Add the ground chicken (with a teaspoon of oil if your pan needs it). Break it up with a spoon and cook until just opaque, about 4–6 minutes. Don’t brown it heavily—you want it tender and juicy.
- Season the meat while warm: Turn off the heat. Immediately add the dressing to the hot chicken so it soaks up the flavors. Toss well to coat evenly.
- Add shallots and chili: Stir in the shallots and your preferred amount of chili flakes or sliced fresh chilies. The residual heat will slightly soften the shallots without dulling their bite.
- Finish with herbs and rice powder: Add the green onions, mint, cilantro, and toasted rice powder. Toss gently until everything is well mixed. Taste and adjust with more lime, fish sauce, or chili.
- Serve: Spoon into lettuce cups or over warm rice. Garnish with extra herbs and lime wedges. Add cucumber slices or pickled veggies on the side for crunch.
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Olivia is a food enthusiast who loves creating simple, delicious recipes for everyday cooking. She shares easy meal ideas, comforting dishes, and kitchen tips to help home cooks enjoy flavorful meals with confidence.