Chicken Thai Larb Recipe

Overhead shot of assembled larb gai lettuce wraps on grey serving tray.

This Chicken Thai 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.

Larb gai lettuce wraps arranged in grey serving tray.

Larb Recipe

Overhead shot of assembled larb gai lettuce wraps on grey serving tray.

Larb Gai Thai Lettuce Wraps

Course: Main Dish
Cuisine: Thai
Keyword: larb gai, larb gai lettuce wraps, larb gai salad, larb salad, lettuce wraps
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 367 kcal
These Larb Gai Lettuce Wraps will have you hooked on their spicy, zesty flavor. Ground chicken combines with plenty of fresh mint, lime juice and lemongrass for a healthy Thai dish that’s perfect for lunch or dinner.
Print

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

  1. In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
  2. 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.
  3. Add the chicken. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes.
  4. 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.
  5. Spoon the chicken mixture onto the lettuce leaves.
  6. Serve with rice.
Nutrition Facts
Larb Gai Thai Lettuce Wraps
Amount Per Serving
Calories 367 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 9g 45%
Cholesterol 146mg 49%
Sodium 1166mg 49%
Potassium 1053mg 30%
Total Carbohydrates 16g 5%
Sugars 11g
Protein 31g 62%
Vitamin A 2.8%
Vitamin C 16.5%
Calcium 2.9%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

If you loved this Larb recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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.

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! 

Looking for more Thai food recipes? Be sure to try these too: 

Pad Kee Mao (Drunken Noodles)

Pad kee mao in wok.

Thai Beef Salad

Thai beef salad on grey background with serving utensils.

Chile & Basil Thai Beef

Hand reaching for bowl of 30-Minute Thai Beef Stir Fry with Basil & Chiles will be on your dinner table in a hurry. Serve it over rice for a wholesome meal that will bring some excitement to your weeknight cooking routine. 

Thai Chicken Salad

Overhead close up of thai chicken salad in speckled bowl.

17 comments

  1. Peter Korchnak

    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.

    Reply

    1. Erin

      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.

      Reply

  2. allie

    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!

    Reply

    1. Erin

      I have no doubt that you could make these Allie!

      Reply

  3. Pech

    These are great for groups and I also make a vegetarian version with vegetarian sauce and tofu

    Reply

    1. Erin

      Ooohh – I’m sure that I would love that veggie version as well too Pech! I’m actually a big tofu fan!

      Reply

  4. Create/Enjoy

    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!

    Reply

    1. Erin

      These Thai lettuce wraps can definitely help with the mid-week, mid-winter slump!

      Reply

  5. Marlynn | UrbanBlissLife

    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.

    Reply

  6. Melissa Chee

    What a healthy options!

    Reply

  7. Jay

    LOL Larb and Pad Kee Mao isn’t a Thai dish.

    Reply

    1. Erin

      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?

      Reply

    2. Pam

      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.

      Reply

      1. Erin

        Thanks for the clarification Pam!

        Reply

  8. Scotland


    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.

    Reply

    1. Erin

      I’m so happy you liked them!!!

      Reply

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