If you’re in the mood for something bold, fresh, and lightning-fast, let me introduce you to your new weeknight hero: 20-Minute Laotian Chicken Larb (Larb Gai). This punchy, protein-packed Southeast Asian salad bursts with zesty lime, aromatic herbs, and a whisper of heat—all bundled in crisp lettuce leaves. It comes together in a flash, but every bite tastes like it lingered lovingly over simmering spices for hours.
Why You’ll Love This Recipe
- Lightning-Fast: You can make a totally flavor-packed meal in just 20 minutes, ideal for busy nights or last-minute gatherings.
- Vibrant, Fresh Flavors: A riot of lime, fresh herbs, and a chili kick delivers that signature tangy-savory explosion in every bite.
- Healthy & Wholesome: Served in crisp lettuce cups instead of carbs, it’s naturally gluten-free and easy to make low-carb and dairy-free.
- Totally Customizable: Add veggies, swap out the protein, or dial the heat up or down—it’s the ultimate flexible dinner.
Ingredients You’ll Need
This easygoing ingredient list is a huge part of the joy with 20-Minute Laotian Chicken Larb (Larb Gai). Each element brings a little something to the party: zesty citrus, salty umami, fresh crunch, and a shower of herbs that make every lettuce wrap unforgettable.
- Neutral oil (2 Tbsp): Lets the aromatics shine without adding distracting flavor—canola, grapeseed, or avocado oil work great.
- Scallions (3, thinly sliced): Cooked until just softened, these set the savory, allium-rich foundation.
- Ground chicken (1 lb): Light and quick to cook, ground chicken is perfect for soaking up every drop of flavor.
- Garlic (3 cloves, finely chopped): Adds a little pungent “oomph” and a backbone of classic Laotian aroma.
- Kosher salt (1 tsp): Draws out protein flavors while keeping things bright and balanced.
- Reduced sodium soy sauce (3 Tbsp): Brings that rich, savory base without overwhelming the light chicken.
- Limes (2, juiced): The tangy heart of larb—freshly squeezed is a must for that punchy citrus lift.
- Fish sauce (1 Tbsp): The secret to irresistible depth and true Southeast Asian character—it smells strong, but don’t skip it!
- Sambal oelek (1 Tbsp): A punchy chili paste for heat, but you can substitute Sriracha if you need the backup plan.
- Brown sugar (1 Tbsp): A gentle hit of sweetness balances the soy, lime, and chili and helps round out the flavors.
- Red onion (½ small, very thinly sliced): Adds sweet, sharp crunch—paper-thin slices make it work beautifully as a topping.
- Lettuce leaves (for serving): Butter, Bibb, or Boston lettuce is your edible bowl—soft and pliable but strong enough to hold every juicy bite.
- Fresh mint, cilantro, basil (for garnish): A burst of herbal brightness—use all three and don’t be shy!
Variations
This classic recipe is totally happy to flex for your fridge or dietary needs. 20-Minute Laotian Chicken Larb (Larb Gai) has endless room for upgrades, swaps, and flavor twists, so don’t be afraid to get creative with what’s on hand!
- Try a different protein: Ground turkey, pork, or even extra-firm tofu work wonderfully in place of chicken for a fresh new take.
- Pile on the veggies: Shredded carrots, thin cucumber sticks, bean sprouts, or even cherry tomatoes add more crunch and color.
- Make it nutty: Toss in a handful of roasted peanuts or cashews for extra bite and a toasty layer of richness.
- Herb mashup: Swap in Thai basil (if you find it!) or a little dill—herbs are the soul of this dish, so experiment with your favorites.
How to Make 20-Minute Laotian Chicken Larb (Larb Gai)
Step 1: Sauté the Scallions
Grab your favorite large pan or wok and get it nice and hot over medium-high heat. Swirl in the neutral oil, then scatter in the sliced scallions. Let them sizzle and soften for about one to two minutes, just enough to smell them waking up, but not so much that they lose their pretty green color.
Step 2: Cook the Chicken and Garlic
Toss in the ground chicken and chopped garlic, season with a sprinkle of kosher salt, and break it all up with a wooden spoon or spatula. Sauté, stirring often, until the chicken is just cooked through—about four to six minutes. Don’t worry if some bits get a little golden—that’s extra flavor right there!
Step 3: Add the Sauce and Toss
Turn off the heat (important—you don’t want to dull the fresh flavors). Pour in the soy sauce, fish sauce, lime juice, sambal oelek, and brown sugar. Give everything a thorough toss so the chicken eagerly soaks up all that tangy, spicy, sweet goodness. Taste, then tinker with a touch more lime or heat to get it just how you like it.
Step 4: Assemble and Serve
Spoon the larb mixture right into lettuce leaves. Top generously with those ultra-thin red onion slices, and shower on the mint, cilantro, and basil. Have lime wedges on the side for squeezing. Serve immediately—these wraps are happiest fresh!
Pro Tips for Making 20-Minute Laotian Chicken Larb (Larb Gai)
- Brightest Lime Flavor: Always use freshly squeezed lime juice—pre-bottled varieties are muted and won’t quite deliver that signature tangy punch.
- Don’t Overcook the Chicken: Stop as soon as it’s no longer pink—ground chicken can dry fast, especially since you’ll add sauce at the end for extra juiciness.
- Slice Onion Paper-Thin: Use a sharp knife or mandoline for the red onion—it should melt into the salad rather than overwhelm with crunch.
- Herb-Lover’s Secret: Heap on more fresh herbs than you think is reasonable—larb is all about those bright, aromatic greens!
How to Serve 20-Minute Laotian Chicken Larb (Larb Gai)
Garnishes
Larb is basically an invitation to go wild with garnishes: toss on big handfuls of fresh mint, cilantro, and basil, scatter extra thin red onion, and serve with wedges of lime. The more herbs you add, the more electric and refreshing each bite becomes.
Side Dishes
This vibrant dish plays beautifully with sticky rice (traditional), steamed jasmine rice, or even thinly sliced cucumbers for a cooling crunch. For a bigger meal, try pairing with Thai papaya salad or a simple chilled noodle salad for a feast with friends.
Creative Ways to Present
Let everyone build their own wraps by setting up a “larb bar”—pile the chicken mixture, lettuce leaves, herbs, and garnishes on a big platter. Or, serve larb in endive boats or spooned over chilled rice noodles for a party-ready twist that will wow guests.
Make Ahead and Storage
Storing Leftovers
Any leftover larb chicken keeps well in an airtight container in the fridge for up to five days. Keep the lettuce and herbs separate until ready to serve, so they stay fresh and crisp.
Freezing
Freezing is not recommended for 20-Minute Laotian Chicken Larb (Larb Gai), as it can drastically change the juicy, vibrant texture. This dish really shines when enjoyed fresh from the pan!
Reheating
To reheat, just warm the chicken mixture gently in a skillet over low heat or briefly in the microwave. You can enjoy it cold, too—just refresh with a big squeeze of lime and a sprinkle of fresh herbs before serving.
FAQs
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Can I use a different protein for 20-Minute Laotian Chicken Larb (Larb Gai)?
Absolutely! Ground turkey, pork, or even extra-firm tofu all work well and absorb the punchy larb flavors. Just follow the same cooking steps, adjusting times slightly as needed.
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What can I use instead of fish sauce?
You can substitute extra soy sauce with a squeeze of fresh lime for tang. While it won’t taste exactly the same, you’ll still get lots of savory, salty goodness.
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How spicy is the sambal oelek in this recipe?
The dish has a gentle heat, not scorching—just enough to perk up your tastebuds. If you like things milder, reduce the amount or use Sriracha, which is a bit sweeter and less spicy.
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Can I prep any part of this recipe in advance?
Yes! You can chop all the aromatics and slice the onions ahead of time. Keep them in separate containers in the fridge, so when dinnertime hits, all you need to do is cook and toss together.
Final Thoughts
If you’re craving something vibrant, satisfying, and utterly effortless, 20-Minute Laotian Chicken Larb (Larb Gai) is about to become your go-to recipe. There’s so much to love in each juicy, herb-filled bite—so grab your ingredients, call a few friends, and treat yourself to a fresh twist on dinner tonight!
Print
20-Minute Laotian Chicken Larb (Larb Gai) Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sauté, Mix
- Cuisine: Laotian
- Diet: Gluten Free
Description
This 20-Minute Laotian Chicken Larb (Larb Gai) is a quick and flavorful dish featuring ground chicken seasoned with aromatic herbs and spices, served in crisp lettuce cups. Perfect for a light and vibrant meal!
Ingredients
Chicken Larb:
- 2 Tbsp neutral oil
- 3 scallions thinly sliced, white and green parts
- 1 lb ground chicken
- 3 cloves garlic finely chopped
- 1 tsp Kosher salt
- 3 Tbsp reduced sodium soy sauce
- 2 limes juiced, about 3–4 Tbsp, plus lime wedges for serving
- 1 Tbsp fish sauce
- 1 Tbsp sambal oelek can substitute with Sriracha if needed
- 1 Tbsp brown sugar
- 1/2 small red onion very thinly sliced into half moons
For Serving:
- Lettuce leaves for serving, such as Butter, Bibb, or Boston lettuce
- Garnishes: fresh mint, cilantro, and basil
Instructions
- Sauté the scallions: Heat a wok or large pan over medium-high heat until very hot. Add 2 Tbsp neutral oil, then add 3 thinly sliced scallions. Cook, stirring occasionally, for 1-2 minutes.
- Add the chicken: Add 1 lb ground chicken and 3 cloves chopped garlic, then season with 1 tsp Kosher salt. Cook for 4-6 minutes, breaking the chicken up until fully cooked through.
- Add the sauce: Turn off the heat, then add 3 Tbsp soy sauce, juice of 2 limes, 1 Tbsp fish sauce, 1 Tbsp sambal oelek, and 1 Tbsp brown sugar. Adjust seasoning to taste.
- Assemble and serve: Serve in lettuce cups with red onion, mint, cilantro, basil, and lime wedges.
Notes
- Leftovers: Store in an airtight container in the fridge for up to 5 days.
- Substitutions and add-ins: Experiment with adding Thai basil, nuts like cashews or peanuts, or vegetables such as carrots, cucumbers, and radishes.
- Freezing: Larb is best enjoyed fresh and is not recommended for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
