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Chicken Larb Recipe - Bright, Fresh, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.