Chicken Larb Bowls

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!!

Chicken Larb Bowls

Gaby Dalkin
5 from 32 votes


For the quick pickles:

  • 2 Persian cucumbers thinly sliced
  • ½ red onion thinly sliced
  • 2 tablespoons rice vinegar

For the chicken:

  • 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

For the rice:

  • 2 cups water
  • 1 cup coconut milk
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 2 cups jasmine rice
  • zest and juice of 1 lime

To garnish:

  • fresh mint leaves
  • fresh basil leaves
  • fresh cilantro leaves


To make the quick pickles:

  • In a small bowl, toss the cucumbers, red onion, and vinegar. Set aside to marinate while you cook the chicken.

To make 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.

To make the rice:

  • 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.

To assemble:

  • Divide the rice among 4 bowls, followed by the chicken and kale, pickles, and plenty of fresh mint, basil, and cilantro. Serve immediately.

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  1. Gia

    5 stars
    Don’t hate me, but I subbed the rice for cauliflower rice (cooked and measured slightly differently) and it was INSANELY GOOD! I also made the real rice for my son and husband. The chicken and kale were other worldly. My toddler chowed down although I might go lighter on the sambal oelek next time bc he def. got a hot bite at one point and was none too pleased with the chef. I will be making this again and again.

  2. Jessica

    5 stars
    Staple in my house! The balance of flavors makes it one of my very favorite Gaby recipes!

  3. Stephanie L

    5 stars
    amazing!! I added chopped zucchini, spinach and riced cauliflower for added veggies! Delish! My teenage boys and husband LOVED it. This will be on repeat!!

  4. carissa

    5 stars
    Made this using brown rice, cooked in a rice cooker; turned out great.
    Followed the remaining instructions but went heavier on soy sauce. Next time will sprinkle w/ unsalted, roasted & chopped peanuts. SO, SO good!

  5. Elham Watson

    5 stars
    Delicious! This meal is so satisfying. My little one loves it and so does my husband. One of my faves!

  6. Kristen

    5 stars
    SO good. I substituted the sambal for gochujang (because that is what I had in the pantry) and it was AMAZING and super super easy for a weeknight (I actually made the rice in the morning and just heated it up at dinner time to make things even easier). My husband asked if we could have it again for dinner tonight ha! I think gochujang is probably a good substitute as well if you have eaters who are a bit more spice averse but are still looking for flavor.

  7. Lisa

    5 stars
    So so good. We’ve made the beef larb a few times but this one is amazing, too. Our 2YO was obsessed and ate so many pickled cucumbers. Thanks!