Easy Chicken Larb (Larb Gai) with Toasted Rice Powder
This vibrant chicken larb features minced chicken tossed with lime, fish sauce, and toasted rice powder. A healthy, 20-minute Thai larb gai recipe served in cabbage cups.
If you are looking for a high-protein dinner that hits every taste bud, this chicken larb is the ultimate solution. Known in Thailand as Larb Gai, this salad trades heavy oils for a bright, funky, and herbaceous dressing that makes ground poultry feel surprisingly luxurious.
The secret to an authentic Thai larb gai recipe is the toasted rice powder, or khao khua, which provides a nutty crunch and thickens the juices into a pourable sauce. It’s an easy larb salad that relies on temperature contrast—warm, savory chicken against cold, crisp cabbage leaves and a fistful of fresh mint.
Unlike a standard stir-fry, we cook the meat in a small splash of water or stock. This poaching technique keeps the chicken tender and allows the lime juice and fish sauce to penetrate deeply without competing with greasy fats. It’s fast, punchy, and unapologetically bold.
Ingredients
The Toasted Rice (Khao Khua)
- 2 tablespoons uncooked glutinous (sticky) rice or jasmine rice
The Chicken Base
- 1 lb (450g) ground chicken (preferably a mix of breast and thigh)
- 3 tablespoons low-sodium chicken stock or water
- 2 small shallots, very thinly sliced
- 1/2 teaspoon dried Thai chili flakes (adjust to heat preference)
The Dressing & Herbs
- 2 tablespoons fish sauce
- 2.5 tablespoons fresh lime juice
- 1 teaspoon sugar (palm sugar or granulated)
- 1/2 cup fresh mint leaves, torn
- 1/2 cup fresh cilantro, roughly chopped
- 2 scallions, thinly sliced
- Green cabbage leaves or butter lettuce, for serving
Instructions
- 1
Toast the rice in a small dry skillet over medium-low heat, shaking constantly for 5-8 minutes until deep golden brown and fragrant.
- 2
Grind the toasted rice into a coarse powder using a mortar and pestle or a clean spice grinder; set aside.
- 3
Place the ground chicken and chicken stock in a large skillet or wok over medium heat.
- 4
Cook the chicken, breaking it into very small crumbles with a wooden spoon, until just opaque and cooked through (about 5-6 minutes). Do not brown or crisp the meat.
- 5
Remove the skillet from the heat immediately to prevent the chicken from toughening.
- 6
Stir in the fish sauce, lime juice, sugar, and chili flakes while the chicken is still warm so it absorbs the flavors.
- 7
Add the sliced shallots and the toasted rice powder, tossing well to combine.
- 8
Fold in the mint, cilantro, and scallions at the very end to keep them vibrant and prevent wilting.
- 9
Taste and adjust; add more lime for zing or fish sauce for saltiness if needed.
- 10
Serve immediately with cold cabbage wedges or cucumber slices for scooping.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 215 kcal
- Protein
- 22 g
- Carbs
- 11 g
- Fat
- 9 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 740 mg
Tips
- → Don't skip the toasted rice powder. It provides the signature smoky aroma and essential texture that defines a true larb.
- → Use a higher fat content ground chicken if available. All-breast meat can turn out slightly dry; a 'ground chicken' blend usually includes some thigh meat which is much better here.
- → Slice your shallots paper-thin. You want them to soften slightly from the residual heat of the chicken without losing their bite.
- → If you can't find Thai chili flakes, toast regular red pepper flakes in a dry pan for 30 seconds to deepen their flavor before adding.
FAQ
Can I make chicken larb ahead of time?
You can cook the chicken and prep the dressing, but do not add the herbs or toasted rice powder until right before serving. The rice powder absorbs liquid and will turn mushy if left in the fridge overnight.
How do I make this less spicy?
The heat comes entirely from the dried chili flakes. Start with 1/4 teaspoon and serve extra flakes on the side so individuals can customize their own heat level.
Why does my chicken larb look watery?
This usually happens if you don't use enough rice powder or if you used too much stock during the cooking process. Ensure the stock has mostly evaporated or been absorbed before adding the dressing.
What can I substitute for fish sauce?
While fish sauce provides the most authentic flavor, you can use light soy sauce or liquid aminos, though the dish will lack the traditional pungent depth.
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