Larb Gai (Chicken Larb)
Zingy minced chicken salad with mint and toasted rice.
Larb Gai (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 chicken mince, shallot and mint. 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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318
kcal
32g
Protein
25g
Carbs
9g
Fat
Ingredients
- chicken mince400 g
- shallot2
- mint0.5 cup
- cilantro0.5 cup
- scallion2
- lime2
- fish sauce3 tbsp
- chili flakes1 tsp
- toasted rice powder2 tbsp
Method
- 1Step 1 ~7 min
Cook chicken in dry pan with a splash of water till crumbly.
- 2Step 2 ~7 min
Off heat, add lime juice, fish sauce, chili and rice powder.
- 3Step 3 ~7 min
Toss with shallots, herbs and scallions.
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 Larb Gai (Chicken Larb) take to cook?
- From prep to plate, Larb Gai (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 Larb Gai (Chicken Larb) vegetarian?
- No — this version contains non-vegetarian ingredients (chicken mince, shallot, mint). 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 Larb Gai (Chicken Larb)?
- The headline ingredients are chicken mince, shallot, mint. 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 Larb Gai (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 Larb Gai (Chicken Larb)?
- Larb Gai (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.