Authentic Thai Chicken Larb Recipe: Zesty Ground Chicken Salad

This Thai chicken larb, known as Larb Gai, is an addictive and vibrant dish perfect for dinner. Bright lime, balanced fish sauce, fresh herbs and a touch of heat create a lively combination. It’s wonderfully refreshing served with crisp cucumber slices and cabbage or romaine leaves for wrapping.

During travels in Thailand we encountered many variations of larb — it’s a versatile dish that can be made with a range of proteins and vegetables, and it’s common across Laos and the Isan region of Thailand.

You can easily swap the ground chicken for ground pork, beef, turkey or even chopped mushrooms for a vegetarian alternative. For another quick Thai chicken favorite, try Thai Basil Chicken.

What is chicken larb?

Larb gai is a classic Southeast Asian salad of minced meat — here, ground chicken — tossed with fresh herbs like mint, cilantro and green onions, and seasoned with lime juice and fish sauce. Often spelled laab or lop, larb is celebrated for its bold, layered flavors and contrasting textures.

Ingredients for this chicken larb recipe

Ground chicken: Finely broken-up ground chicken forms the base. Aim for small crumbles so the seasoning coats the meat evenly. Ground pork, beef or turkey also work well.

Fresh herbs: Mint, cilantro and green onions bring brightness and crunch. They’re essential for the signature fresh flavor.

Lime juice: Plenty of lime juice gives the dish its refreshing acidity and lift.

Fish sauce: Adds savory umami and depth to balance the lime.

Chili flakes: Thai chili flakes or your preferred chili powder or paste provide heat — adjust to taste.

Toasted rice powder: Toasted and ground rice (khao khua) is a key element in larb; it adds a nutty, slightly smoky texture and rounds out the flavors.

Shallots: Thinly sliced shallots (Thai shallots if available) contribute a crisp, oniony bite. Red onion can be used as a substitute.

Greens for serving: Cabbage leaves, romaine or other lettuce leaves make ideal wraps and add extra crunch.

This larb keeps well in the fridge for meal prep and travels well at room temperature if you’re taking it on the go.

Steps to make Thai larb gai

1. Cook the ground chicken

Heat a skillet over medium-high heat and add the ground chicken. Break the meat into small pieces and cook until fully done and slightly crisp in places, about 10–15 minutes. Browning a little gives great texture.

2. Make toasted rice powder

Toast uncooked rice in a dry skillet over medium heat, stirring often, until golden and fragrant (about 10–15 minutes). Let cool, then grind the toasted rice in a mortar and pestle or spice grinder until it becomes a coarse powder. This toasted rice powder (khao khua) adds a nutty finish to the larb.

3. Season and combine

With the chicken still warm, add the toasted rice powder and a pinch of chili flakes. Stir in the sugar, fish sauce and fresh lime juice, tasting as you go to balance salty, sour and sweet.

4. Add shallots and toss

Mix in the thinly sliced shallots and toss well so they soften slightly but retain crunch.

5. Finish with fresh herbs off the heat

Remove the pan from the heat and fold in the green onions and cilantro. Add the torn mint leaves last so they stay bright and avoid wilting from the residual heat.

6. Serve

Serve the larb with lime wedges, cucumber slices and cabbage or lettuce leaves for wrapping. It’s also delicious over jasmine or sticky rice.

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• Sesame Noodles with Mushrooms
• Honey Braised Gochujang Chicken and Chickpeas

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