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

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Description:

By:
Gaby Dalkin
Rating:
Servings:
0
Prep Time:
Cook Time:
Total Time:
Course:
Cuisine:

Ingredients

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

Instructions

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.
Chicken Larb Bowls: Chef Vision

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21 comments

  1. Lindsey

    This is my favorite recipe from the book! I double it and take for lunches and it holds up amazing to being reheated! It does not last long in my house! Love love love!

  2. Nina

    Looks and sounds yummy.
    My concern is the calories in the coconut rice!
    And you add sugar!!
    Any way to decrease the high sugar content without deflating taste?

    • Gaby

      you can omit the sugar and use low-fat coconut milk!

  3. Alison

    Love love love this recipe! We double the kale and use ground turkey, but other than that it is unchanged. The fresh herbs are a must, especially the mint. This is in our weeknight rotation forever! I keep meaning to take a pic for Instagram but we scarf it down before we remember. Next time, I promise!

  4. Jeanette

    I made this and the family loved it so much that I made it again two days later! Second time I used broccoli instead of kale since that’s what I had. So good!

  5. Alison Vander Vort

    Love this recipe – tried it tonight and got rave reviews from my family. Do you typically use ground white meat chicken or dark meat? Thanks.

  6. Wendy McConnell

    My husband and I loved this dish so much! Unfortunately, it wasn’t too kid friendly until a little sweet chili sauce was added on top. I plan to bring this in to our meal rotation. I love how versatile it is. You can use any vegetable and you can add other herbs/spices such lemongrass or ginger. I modified a little to make it gluten free by using gluten free tamari. And I used a little fish sauce instead of salt. I also used gluten free Sinto brand gochu jang sauce instead of sambal oelek. Thank you for sharing your recipe!

  7. Meghan

    This. Is. So. Good. Quick, easy and delicious! Trader Joe’s was out of ground chicken AND ground turkey, so made it with ground pork — can’t wait to try it with chicken. Welcome to my regular dinner rotation, larb. 🙂

  8. Haviva

    I loved this as is, but added a couple splashes of fish sauce and it took it over the top. Great dinner and already excited for leftovers tomorrow!

  9. Jen Merschel

    Made these tonight and they were amazing. Such a variety of flavors and textures. I did use half cauliflower rice and half jasmine. My boyfriend said we need to make them for friends!

  10. Megan

    This was AMAZING!!!! I’ve been wanting to make it since I got the cookbook and decided on Game of Thrones premier night! Today was the happiest day ever! I cannot wait to make this over & over & over!

  11. Jenn

    This recipe is AMAZING! Thank you. I made it with ground turkey and substituted siracha for the sambal oelek. Easy to make and so many flavors!

  12. Suzanne

    Made this for dinner tonight with friends. I’m so grateful I doubled it for leftovers! Major hit with friends and even my toddler. Thank you, Gaby!

  13. Dawn Fox

    My family loves this recipe so much that I triple the recipe and usually make it once a week! My 7.5 month old grandson eats it with two hands.