Chicken Larb Bowls from cookbook #2 is happening today. GET PUMPED. This was hands down the most popular recipe from that cookbook! The first time I had Chicken Larb (Larb Gai) I was at Night + Market in West Hollywood. The moment I tried this amazing dish I knew that I had to try and make it at home.
Table of Contents
If you haven't snagged a copy of my 2nd 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 4ish years and 1 recipe that keeps popping up again and again on social media is the larb bowl!!
What is Chicken Larb?
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.
If you've never heard of Larb before - it's a meat dish and is a staple dish of both Laos and Thailand. The Laotian version of Larb uses fish sauce and the Thai version omits the fish sauce and relies more on spices. The version below is by no means super traditional - but it's incredibly flavorful and after seeing you guys make it for years on end, I know we're all obsessed.
Where does Chicken Larb come from?
Chicken larb (also spelled laab or laap) is a popular dish in the cuisine of Laos and northeastern Thailand.
Larb is believed to have originated in Laos, and it has since become a popular dish throughout the region, particularly in the northeastern provinces of Thailand, where it is known as "larb gai" (chicken larb). It is often served with sticky rice and fresh vegetables, and can be found in local markets, street food stalls, and restaurants.
Larb has also gained popularity in other parts of the world, particularly in North America, Europe, and Australia, where it is often featured on Thai restaurant menus.
Traditional Chicken Larb is a type of salad made with minced chicken, lime juice, fish sauce, chili peppers, roasted rice powder, and fresh herbs such as mint, cilantro, and scallions.
My iteration of this recipe calls for the following ingredients
For the quick pickles
- Persian Cucumbers
- Red Onion
- Rice Vinegar
For the chicken
- Vegetable Oil
- Ground Chicken
- Soy Sauce
- Sambal Oelek
- Brown Sugar
For the rice
- Coconut Milk
- Kosher Salt
- Jasmine Rice
- Mint leaves
- Basil leaves
- Cilantro leaves
Other Great Recipes:
- Ginger Scallion Chicken Bowls
- Skillet Chipotle Chicken Enchilada Bake
- Grilled Lemonade Chicken
- Lebanese Chicken Meatballs
- Chicken Parmesan
- Chicken Schnitzel
- Homemade Orange Chicken
Stuck in a dinner rut? Looking for new delicious dinner ideas? Check out my roundup of 50+ easy dinner ideas here.
Chicken Larb Bowls
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
- 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.
- Divide the rice among 4 bowls, followed by the chicken and kale, pickles, and plenty of fresh mint, basil, and cilantro. Serve immediately.