This Chicken Larb recipe will have you hooked on its spicy, zesty flavor. Ground chicken combines with plenty of fresh mint, lime juice and lemongrass for a healthy Thai dish that’s perfect served in lettuce wraps for lunch or dinner.
Do you ever find yourself with a craving for a certain type of food? For me, when I’ve got a craving, it’s generally one of two things – Pasta or Thai food. Pasta is a natural for me. I grew up next door to my Italian Nana and Nanu who were to of the most amazing cooks. We had pasta with suco just about every night… The Thai food came later for me.
I’ve been building my collection of Thai recipes that are easy to make at home and taste great. And, along the way, I’ve found a few key ingredients that tend to make their way into all Thai dishes – Citrus, mint, chiles and fish sauce.
Fish sauce can tend to scare people off… It’s not hard to find.. You’ll locate it right in your normal supermarket, near the Asian foods section. But then, you’ll get home, open the bottle, smell it and… Honestly – It kind of reeks. But, I promise, once it gets combined with the other ingredients, it just takes on a nice, salty, mellow taste that can’t be replicated by anything else. I’ve even found myself adding more at the end of my recipes just to kick up that salty, nutty flavor that it gives just teeny bit more. Give it a go – I promise you won’t be disappointed.
Mingling along with the saltiness of the fish sauce comes the bright, citrus flavor – And, we’re not just talking a tiny bit of citrus… We’re hitting this recipe with lime juice, lemon juice and lemongrass. Lots and lots of great flavor and acidity that plays really well with those sweet and salty flavors going on in this dish.
I will confess that lemongrass can be a bit difficult to find, but I have found it at many grocery stores packaged alongside the fresh herbs. And, while there’s no true substitute for the distinct flavor of lemongrass, you could try swapping in some lemon zest in its place, to taste.
This meal is healthy, quick to make, and totally tasty. It’s on regular repeat for weekday cooking at our house, and the leftovers make a great lunch the next day too.
Can You Freeze Larb Gai?
- If you have leftovers, you can definitely freeze larb gai. It will keep in the freezer for up to three months.
Thai Food Recipes:Â
- Pad Kee Mao (Drunken Noodles)
- Thai Beef Salad
- Chile & Basil Thai Beef
- Thai Chicken Salad
- 30-Minute Thai Mushroom Salad {VEGAN}
Wine Pairings for Larb Gai:
- Try a dry Riesling or Gewurztraminer a try with this this dish – Both great go-to wines with spicy dishes.
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Chicken Larb Recipe
Larb Gai Thai Lettuce Wraps
Ingredients
- 3 Tablespoons fish sauce
- 2 Tablespoons honey
- 1/3 cup fresh lime juice (from 2-3 limes)
- 3 Tablespoons fresh lemon juice (from 1 large lemon)
- 1 Tablespoon extra virgin olive oil
- 1/2 red onion (minced)
- 3 shallots (thinly sliced)
- 1 stalk lemongrass (tough outer leaves removed and minced (about 1/4 cup))
- 1 serrano chile (thinly sliced)
- 1 1/2 pounds ground chicken
- 1/2 cup chopped fresh mint leaves
- Kosher salt
- Freshly ground black pepper
- 1 leaves head butter lettuce (separated)
- Radishes (chopped, for serving (optional))
- Cooked rice (for serving (optional))
Instructions
- In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
- In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes.
- Add the chicken. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes.
- Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with additional fish sauce, salt and pepper, to taste.
- Spoon the chicken mixture onto the lettuce leaves.
- Serve with rice.
Nutrition
Note: This recipe was originally published on Platings and Pairings in November 2014 – It was updated in May 2019 to update the pictures. The larb recipe remains the same. Enjoy!Â
I’ve been craving larb since trying it in Thailand a while back, haven’t been able to find a good one in Portland. It never occurred to me to make it at home.
Yes – It’s super simple to make at home. But also Peter, if you’re looking for a good spot in Portland, my favorite is Haan Ghin. They have a food truck at PSU downtown.
Great flavors you’ve got going here, Erin. I’ve always been intimidated about making Thai food, but so many great tips here. I think even I could make these delicious wraps!
I have no doubt that you could make these Allie!
These are great for groups and I also make a vegetarian version with vegetarian sauce and tofu
Ooohh – I’m sure that I would love that veggie version as well too Pech! I’m actually a big tofu fan!
You are on fire!! This recipe sounds exactly like what I want these boring winter days. Sounds so delicious!
Aah, fish sauce… yes, it does smell pretty gross but adds so much to a dish!
These Thai lettuce wraps can definitely help with the mid-week, mid-winter slump!
I’m with you on pasta – it is ALWAYS something I am craving. And Thai food is also I am working on more and more in my home cooking. Love your recipe! Love that it’s also easy to make vegetarian & vegan.
Thank you Marlynn.
What a healthy options!
LOL Larb and Pad Kee Mao isn’t a Thai dish.
Hmmm – Thanks Jay! I’ve never been to Thailand, but from everything I’ve read, and from the restaurants where I’ve ordered these dishes, they seem to be a Thai dish. Can you enlighten me?
Try telling my Thai mom that larb isn’t a Thai dish!! It is a Thai dish (so is the other one) but many of the recipes are Americanized a bit or changed to a particular taste. My recipe is similar to this one but uses other Thai ingredients…same concept though.
Thanks for the clarification Pam!
My friend and I just finished eating these. I made the recipe exactly as written. I am so full because these were so delicious that I ate too much – which isn’t necessarily a bad thing. Food heaven, thank you.
I’m so happy you liked them!!!