chicken larb recipe
The Best chicken larb recipe
Oh, you’re in for a treat with chicken larb. I’ve been making this dish for years, ever since my daughter was little and would beg for something fresh and zesty that wasn’t just plain rice and chicken. It’s simple enough to whip up on a weeknight when everyone’s hungry but not in the mood for a big meal, but it also feels special enough to serve at a family gathering or even a potluck. The key is balancing the flavors—bright, tangy, and slightly spicy—without making it too heavy, which makes it a great option for anyone who wants something light but satisfying. My kids love it because it’s not boring, and my husband says it’s the only thing that makes his salad stand out when he’s trying to eat healthier. Plus, it’s packed with protein and veggies, so it’s not just good for the taste buds, but for the body too. It’s that kind of recipe that feels like a no-brainer—quick, easy, and always a hit.
Chicken Larb (Thai Spiced Chicken Salad)
A refreshing and flavorful Thai dish featuring finely chopped chicken marinated in lemongrass, garlic, and chili, served with fresh herbs and rice. Perfect for a light yet satisfying meal.
🥘Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp salt
- 1/2 cup crushed red pepper flakes (adjust to taste)
- 1 tbsp minced lemongrass (or 1 tsp lemongrass paste)
- 3 cloves garlic, minced
- 1 tbsp palm sugar (or brown sugar)
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 cup shredded lettuce
- 1/2 cup sliced cucumber
- 1/2 cup chopped Thai basil or cilantro
- 1/4 cup chopped Thai mint or cilantro
- 1/4 cup sliced green onions
- 1/4 cup chopped roasted peanuts (optional)
👨🍳Directions
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1 Marinate the chicken: In a bowl, combine chicken, fish sauce, lime juice, brown sugar, rice vinegar, and salt. Mix well and let it marinate for at least 15 minutes.
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2 Prepare the sauce: In a small bowl, mix crushed red pepper flakes, lemongrass, garlic, palm sugar, soy sauce, and vegetable oil until well combined.
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3 Cook the chicken: Heat a pan over medium-high heat. Add a little oil, then cook the chicken in batches until fully cooked (about 6-7 minutes per side). Remove from pan and let it cool slightly.
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4 Chop the chicken: Once cooled, finely chop the chicken into small pieces.
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5 Assemble the salad: In a large bowl, combine shredded lettuce, cucumber, chopped herbs, and green onions.
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6 Combine everything: Add the chopped chicken and sauce to the salad bowl. Toss gently to coat evenly. If using, add roasted peanuts.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Food processor or sharp knife
- Serving platter
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Larb (Thai Spiced Chicken Salad) Works
This chicken larb recipe is always a go-to for me because it’s quick to make yet feels special enough for family gatherings. It’s versatile enough to serve as a light lunch or a hearty side dish, and the fresh herbs and tangy flavors keep everyone coming back for seconds. Plus, it’s easy to prep ahead and adjust ingredients to suit whatever’s on hand—no fuss, just great taste.
❓ Frequently Asked Questions About Chicken Larb (Thai Spiced Chicken Salad)
What is Larb and how is it different from other Thai dishes like Pad Thai or Som Tum?
Larb is a traditional Thai dish made by finely mincing raw meat (usually chicken, pork, or fish) mixed with herbs, spices, and a tangy dressing, then served cold or at room temperature. Unlike Pad Thai, which is a stir-fried noodle dish with sweet and savory flavors, or Som Tum (spicy green papaya salad), Larb has a fresh, herb-forward profile with a balance of sour, sweet, and spicy elements. The texture is also distinct—Larb is chunky with a mix of raw and seasoned meat, while Pad Thai and Som Tum are more finely chopped or diced.
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Can I use pre-minced chicken for Larb instead of fresh meat?
Yes, you can use pre-minced chicken, but texture and flavor may differ slightly. Pre-minced chicken is easier to work with but can be less flavorful since it loses some of the freshness and juiciness. For the best results, opt for fresh, high-quality chicken (thigh or breast), finely minced by hand or with a sharp knife. If using pre-minced, ensure it’s fresh (less than 2 days old) and add extra herbs and spices to compensate for any lack of freshness.
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How do I balance the flavors in Larb to avoid it being too sour or too spicy?
Balancing Larb requires a mix of ingredients and technique. Start with a sweet base (like lime juice, sugar, or palm sugar) to counter sourness, then add acid (lime juice, fish sauce, or tamarind paste) gradually. For spice, use fresh chilies (adjust to taste) and spicy pastes (like Thai bird’s eye chili paste) if needed. A good rule: acid + sweet + spice + umami (fish sauce). Taste as you go—add more lime for tang, sugar for sweetness, or fish sauce for depth. Garnish with fresh herbs (mint, cilantro) to brighten flavors without overpowering.
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What’s the best way to store leftovers, and how long can Larb last?
Larb is best enjoyed fresh, but you can store leftovers for 2–3 days in the fridge. Store in an airtight container with a paper towel soaked in lime juice to prevent browning. To reheat, gently warm it in a pan with a little oil or water to avoid drying it out. For longer storage, freeze for up to 1 month—thaw in the fridge overnight and reheat carefully to avoid raw chicken texture. Avoid reheating multiple times to maintain freshness.
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Can I make Larb vegetarian or vegan, and what are tofu or mushroom substitutes work best?
Absolutely! For a vegetarian Larb, use silken tofu (finely minced and lightly pan-fried to remove excess water) or shiitake mushrooms (sliced and sautéed until tender). For vegan, skip fish sauce and use vegan fish sauce (like Red Boat Vegan) or coconut aminos. Add extra herbs (lemongrass, galangal, kaffir lime leaves) for depth. Tofu works well if marinated in lime juice and herbs, while mushrooms add a meaty texture when cooked properly. Garnish with vegan sour cream or cashew cream for creaminess.
