September 11, 2020

Thai Chicken Larb

Thai Chicken Larb

Thai Chicken Larb! OH HELLO HONEY.

I am absolutely in love with chicken larb – traditionally from Thailand, Thai Chicken Larb is a delicious chicken salad recipe.

There is something so perfect about this dish, its filled with acid, its spicy, it’s sweet, its just all-around perfect. It’s also super light – I sometimes will serve over rice, and sometimes with cucumbers and cabbage. When we traveled to Thailand a few years ago, this (amongst like SO many other staples), was something we ate so often, in so many different varieties. Larb can be made with tons of different protein and vegetables.

TAKE A LOOK HERE, at some other varieties of larb like LAMB and CAULIFLOWER. um, YUM.

Here’s how it goes:


  • lime juice
  • fish sauce
  • chili flakes
  • freshness from the crunchy shallots, cilantro, mint and green onions.
  • homemade rice powder (this is KEY to larb, and it makes ALL the difference). It provides this nuttiness, umami-like flavor that is just epic.


This dish comes together SO quickly. Once you prep all your ingredient, it all comes together in one wok/skillet.

Make things even quicker by batching a bunch of rice powder and saving away (that’s what I do, so I always have it on hand)!

Thai Chicken Larb

Thai Chicken Larb

Thai Chicken Larb

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Course: Asian, Chicken, Recipes, Salads, Thai


  • 1 lb Ground Chicken
  • 1 Head of Green Cabbage
  • 1-2 Cucumbers
  • 1 Bundle Mint
  • 1 Bundle Cilantro
  • 2 Tablespoons Lime
  • 1 Tablespoon Rice Powder
  • 1 teaspoon Sugar
  • 1 1/2 tablespoons Fish Sauce
  • 1 tablespoon Chili Powder
  • 1-2 Green Onions
  • 1-2 Shallots


  • Start by grilling your ground chicken in a pan, break up all the pieces so it's pretty fine. You want this to be cooked all the way through and get a little crispy. Let sit and grill, about 10-15 minutes.
  • Rice powder time! Toast your rice powder for about 15 minutes and let cool for a couple of minutes (you can do this in a dry skillet until it's toasted, about 10-15 minutes). Place your rice powder in a pestle and mortar and start to ground and grind the the rice powder for about another 15-20 minutes until its a powder.
  • Add in the rice powder with the larb and a little bit of chili flakes.
  • Add your sugar, fish sauce, lime and stir.
  • Slice the shallots and add those in.
  • Next, turn off the heat and add your green onions and cilantro. After that, add the mint in a mix (do the mint last because it gets bruised pretty easily from the heat)
  • Tip: you want to do this in these steps instead of throwing all the ingredients at once since this way it preserves the flavor.
  • Serve with cucumbers and cabbage + enjoy!
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

Keep up with me on Instagram @lindseyeatsla! 

Looking for more chicken recipes? Start below:

Baked Nashville-Style Chicken Tenders

Hanainese Chicken Rice Bowl

Baked Buffalo Wings

Chicken Schnitzel

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