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ThaiNon-veg

Chicken Larb

Spicy minced chicken salad with herbs and toasted rice.

20 min3 serveseasy

Chicken Larb is a classic protein-forward Thai recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 20 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 20 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.

The headline ingredients here are minced chicken, shallot and lime. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: chicken thighs are more forgiving than breasts if you tend to overcook protein.

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Nutrition · per serving

280

kcal

30g

Protein

8g

Carbs

14g

Fat

chickenquicksalad

Ingredients

  • minced chicken400 g
  • shallot2
  • lime2
  • fish sauce2 tbsp
  • mint1 small bunch
  • rice2 tbsp
  • chilli2

Method

  1. 1
    Step 1 ~5 min

    Toast rice in dry pan; grind to coarse powder.

  2. 2
    Step 2 ~5 min

    Cook chicken in a dry pan with a splash of water.

  3. 3
    Step 3 ~5 min

    Off heat, toss with shallot, lime, fish sauce, chilli and herbs.

  4. 4
    Step 4 ~5 min

    Sprinkle toasted rice powder on top.

Per-step times are approximate and based on the total cook time of 20 minutes.

Pro tips & common mistakes

  • Rinse the rice until the water runs almost clear before cooking — it makes the difference between fluffy separate grains and a sticky clump.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Chicken Larb take to cook?
From prep to plate, Chicken Larb takes about 20 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Chicken Larb vegetarian?
No — this version contains non-vegetarian ingredients (minced chicken, shallot, lime). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Chicken Larb?
The headline ingredients are minced chicken, shallot, lime. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Chicken Larb?
This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
What should I serve with Chicken Larb?
Chicken Larb pairs naturally with classic thai sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.