Chicken Larb Bowls from cookbook #2 are happening today. GET PUMPED. These were hands down the most popular recipe from that cookbook!
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 2 years and 1 recipe that keeps popping up again and again on social media is the larb bowl!!
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!!
If you’ve never heard of Larb before – it’s kinda like a meat salad 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.
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.