Cooking Lucid
Thai Larb Gai (Chicken Larb)
Minced chicken salad with toasted rice powder, lime, fish sauce, and fresh herbs. Bold, bright, and traditionally eaten with sticky rice.
Prep 15 min
Cook 10 min
Total 25 min
Serves 4
Ingredients
Step 1 — Toast rice powder
- 2 tbsp glutinous rice (toasted and ground)
Step 2 — Cook and dress
- 1 lb ground chicken
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tsp sugar
- 4 shallots (thinly sliced)
- 3 green onions (sliced)
- ½ cup fresh mint
- ½ cup fresh cilantro
- 2–4 Thai chilies (minced)
- Lettuce cups or sticky rice
Instructions
- 1
Toast rice
Dry-toast glutinous rice in a pan until golden. Grind to a coarse powder in a spice grinder.
- 2
Cook chicken
Cook ground chicken in a dry pan over high heat, breaking up, until just cooked through. Remove from heat.
- 3
Dress and serve
Toss chicken with fish sauce, lime, sugar, shallots, chilies, and toasted rice powder. Fold in herbs. Serve warm with lettuce cups or sticky rice.
Nutrition per serving: 280 cal · 32g protein · 8g carbs · 12g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
