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
Units
Scale
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
