Laotian Chicken Larb (sometimes spelled laab, lop, or lob) is a light, refreshing, flavor-packed dinner that features stir-fried ground chicken with a spicy, sour, fragrant sauce. It’s served with thinly sliced red onion and lots of fresh basil, mint, and cilantro in cute little lettuce cups. It’s zingy flavor will have you coming back for more!
A few reasons to love this recipe:
- One pot meal! Everything gets cooked in one skillet or wok!
- Great in hot weather! This is the ultimate hot weather dish! When it’s hot out, go for something light, yet spicy!
- Quick prep and cook time! Depending on how quickly you can chop, this will be on the table in 20 minutes.
- Naturally gluten-free and dairy-free! We love having flavorful, healthy meals for our family, with an added bonus if being both gf and df!
This recipe is inspired by the countless larb gai salads I’ve had at Thai restaurants in Queens, NY where I spent my early 20’s. It is by no means traditional, but it’s bursting with flavor and totally delicious! We can’t wait for you to make this at home, it’s so much easier than you’d expect!
What Is Larb?
Larb (or Larb Gai) is believed to have originated in Laos, where it is considered a national dish. It is thought to have been created by nomadic tribespeople who would grind meat and mix it with herbs and spices to create a portable and flavorful meal. While ground pork is traditional, larb can be made with ground chicken, ground beef, or duck. Larb eventually spread to Thailand, where it became popular as well.
The Laotian version contains fish sauce, while the Thai version typically does not.
I recently had a spicy duck larb at a Thai restaurant in Queens, NY that was so hot I thought my tongue might never taste again. Not surprisingly, my version, though not authentic, is significantly more mild.
While chicken larb (sometimes called chicken laab, pronounced “laahp”) is served in lettuce cups, it is also often accompanied by sticky rice, either in the cup or on the side.
Ingredient Notes
- Neutral oil: Such as grapeseed, avocado oil, or canola oil
- Scallions: Thinly slice 3 green onions, both the white and green parts, to be sautéed with the chicken.
- Ground chicken: Can use other ground meats if preferred.
- Garlic: To add garlicky flavor.
- Kosher salt: To season everything!
- Soy sauce: We like reduced-sodium soy sauce so we can control the level of salt in the dish.
- Limes: Gotta have fresh lime juice! We also like to serve the larb gai with lime wedges.
- Fish sauce, sambal oelek, and brown sugar: To season the chicken and balance out the flavors. If you’re not familiar, sambal oelek is an Indonesian chili paste made with hot red peppers, vinegar, and salt. A little goes a long way! And don’t skip the sugar, you need it to balance out the sweet and sour ingredients!
- For serving: lettuce cups (either Butter lettuce, Bibb lettuce, or Boston lettuce), thinly sliced red onions, and fresh mint, cilantro, and basil.
You’ll need a work or a large pan to sauté everything.
How To Make Chicken Larb
This is such a quick and easy chicken recipe to make at home! Everything cooks in one pan and is ready in just 15 minutes.
- Sauté the green onion. Heat a little neutral oil in a pan over medium-high heat. When hot, add thinly sliced scallion and cook for a minute to two.
- Cook the chicken. Add ground chicken and fresh garlic, then season with Kosher salt and cook through.
- Add the sauce. Pour in lime juice, fish sauce, sambal oelek, and brown sugar. Taste and adjust seasoning as needed.
- Assemble, then serve! That’s really it. Serve with a ton of fresh herbs and thinly sliced red onion with lime wedges on the side.
This is one of our favorite easy chicken recipes. Check out more of our chicken dinner ideas for easy weeknight inspiration!
How To Serve
You can enjoy this Chicken larb recipe hot, room temperature, or even cold.
While Larb gai is often accompanied by Lao sticky rice or long grain rice, you could serve it as part of a larger meal, perhaps with a savory curry. We love this Thai Curry with Scallops and String Beans! Pair it with a Thai cucumber salad or papaya salad for an easy, light meal!
Want a cool refreshing drink to tame the heat? Try pairing with a mango lassi!
Substitutions & Variations
- Fresh herbs: In addition to cilantro, basil, and mint, try adding Thai basil if you can find it!
- Nuts: Add roasted cashews or peanuts for additional crunch.
- Vegetables: Include shredded carrots, cucumbers, tomatoes, thinly sliced radishes, or beansprouts.
Expert Tips
- Try another protein! We love using ground chicken, but this is totally delicious (and more traditional) when made with ground pork. Ground duck is another great choice.
- Ground toasted rice powder: If you’re able to find roasted rice powder at an Asian market, add 2 Tbsp after the chicken is fully cooked. It adds a nutty flavor and is used in traditional Larb Gai recipes. You can actually make it at home by toasting raw rice in a wok, then use a spice grinder or a mortar and pestle to grind into a powder.
- Add more spice! If you like it extra spicy, try finding a Thai or Lao chile powder (available at Asian markets). You can also serve with additional sambal oelek or Sriracha.
- Add additional veggies! Feel free to add chopped carrots, cucumbers, or tomatoes for added crunch.
FAQs
Larb gai has that perfectly balanced combination of salty, sweet, spicy, sour, and umami. The fresh herbs help to lighten and brighten all the ingredients in the marinade. It’s truly bursting with flavor!
Yes, very! It’s made with ground chicken, a lean protein, and lots of fresh herbs. You can add additional nutritional value by adding more vegetables as you like.
Store leftovers in an airtight container in a fridge for up to 5 days. Keep lettuce leaves separate. We do not recommend freezing Laotian larb gai.
If you make this Lao Chicken Larb recipe, please let us know by leaving a review or rating below!
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20 Minute Laotian Chicken Larb (Larb Gai)
Equipment
Ingredients
- 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
- ½ small red onion very thinly sliced into half moons
- 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 with a spatula or wooden spoon, until the chicken is fully cooked through.
- Add the sauce. Turn off the heat, then add 3 Tbsp soy sauce, the juice of 2 limes, 1 Tbsp fish sauce, 1 Tbsp sambal oelek, and 1 Tbsp brown sugar. Give it a good stir, then taste and adjust seasoning, adding more hot sauce, lime juice, or Kosher salt, as needed.
- Assemble, then serve. Serve immediately in lettuce cups with thinly sliced red onion, fresh mint, cilantro, basil leaves and lime wedges on the side.
Notes
- Leftovers: Store in an airtight container in a fridge for up to 5 days.
- Substitutions and add-ins:
- Fresh herbs: In addition to cilantro, basil, and mint, try adding Thai basil if you can find it!
- Nuts: Add roasted cashews or peanuts for additional crunch.
- Vegetables: Include shredded carrots, cucumbers, tomatoes, thinly sliced radishes, or beansprouts.
- Freeze: We do not recommend freezing larb. Enjoy fresh!
Nutrition
Photography by: Megan McKeehan
Another week night winner. Came together fast and was a really well balanced – being both light and fresh with complex flavours.
Felt like a perfect spring/ summer dish.
Will definitely make again!
So glad you enjoyed this recipe, Maggie! It’s a regular in our rotation for easy and healthy meals too! xo, Ari