Chicken Larb Bowls from my cookbook are happening today. GET PUMPED.
If you haven’t snagged a copy of my latest cookbook yet, you’re totally missing out! It’s packed to the brim of California inspired recipes that are easy to make and even easier to eat. It’s been so fun watching everyone make their favorite recipes over the last 5 months and 1 recipe that keeps popping up again and again on social media is the larb bowl!!
I’m not going to lie to you, I knew it would be a hit. It’s incredibly flavorful, kids of all ages will love it, adults will devour it and it’s easy. I make it at least once a week for Thomas and I and neither of us can get enough. So obvi I wanted to bring it to the blog so you can get a little taste of the book if you haven’t gotten your copy yet!!
- 2 Persian cucumbers, thinly sliced
- ½ red onion, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon vegetable oil
- 5 ounces kale, deveined and chopped
- 1 pound ground chicken
- 2 cloves garlic, finely chopped
- 6 scallions, white and light green parts, thinly sliced
- 2 to 3 tablespoons soy sauce
- 1 to 2 tablespoons sambal oelek
- 1 tablespoon brown sugar
- 2 cups water
- 1 cup coconut milk
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 2 cups jasmine rice
- zest and juice of 1 lime
- fresh mint leaves
- fresh basil leaves
- fresh cilantro leaves
- In a small bowl, toss the cucumbers, red onion, and vinegar. Set aside to marinate while you cook the chicken.
- In a large, heavy-bottomed skillet, heat the oil over medium-high heat. Add the kale and cook until wilted, 5 to 6 minutes. Season with salt and carefully transfer to a medium bowl.
- Add the ground chicken to the same skillet and cook, breaking it apart with the back of a wooden spoon and stirring frequently until no pink remains, 8 to 10 minutes.
- Add the garlic and scallions and cook for 1 minute, or until fragrant. Add the soy sauce, sambal oelek, and brown sugar and stir to combine. Return the cooked kale to the skillet and stir to combine. Season with salt and reduce the heat to low until ready to serve.
- Combine the water, coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot, reduce the heat to low, and cook undisturbed for about 15 minutes, until all the liquid has been absorbed.
- Turn off the heat and let the rice steam for another 5 to 10 minutes, until fully cooked and soft. Uncover, fluff, and toss in the lime zest and juice.
- Divide the rice among 4 bowls, followed by the chicken and kale, pickles, and plenty of fresh mint, basil, and cilantro. Serve immediately.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!