Larb Gai

Total Time

Prep/Total Time: 30 minutes

Makes

4 servings

Updated: Nov. 04, 2023
Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. —Taste of Home Test Kitchen

Ingredients

  • 1 pound ground chicken
  • 2 tablespoons canola oil
  • 2 shallots, thinly sliced
  • 2 green or red fresh chiles, seeded and chopped
  • 2 garlic cloves, minced
  • 2 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 1 tablespoon sweet chili sauce
  • 2 teaspoons brown sugar
  • 1 to 2 teaspoons Sriracha chili sauce
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons minced fresh mint
  • Hot cooked sticky rice
  • Boston lettuce leaves, optional

Directions

  1. In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer.
    Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice, and lettuce leaves if desired.
Larb Gai Tips

What rice do you serve with larb gai?

Larb (also spelled laab or laap) gai is typically served with a long-grain Thai rice, like jasmine rice. You can also serve larb gai with sticky rice, which may be labeled as glutinous rice at the grocery store.

How can you make larb gai your own?

There are several ways to make larb gai your own, from customizing the spice level to adding ingredients like chopped peanuts or cucumbers to provide texture. You can look to Thai chicken recipes for inspiration on flavors to add, such as varying the amount of lime juice and fish sauce to make the dish more sour or funky. For those who enjoy spice, add chili flakes or chili powder to the mix (or tame down the heat by reducing the amount of fresh chili pepper). To add a nutty element to the dish, try adding toasted rice powder to the chicken after it cooks.

How do you store leftover larb gai?

Store leftover larb gai in an airtight container in the refrigerator, where it is good for up to 4 days. The leftovers can be served cold or reheated in the microwave until warmed through. Larb gai can be frozen for up to 3 months, but it won’t have the same fresh flavor and it may exhibit a soggy texture.

Lindsay Mattison, Taste of Home Contributing Writer
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/2 cup: 262 calories, 16g fat (3g saturated fat), 75mg cholesterol, 1211mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 20g protein.