Thai Chicken Larb, also known as larb gai, is a flavorful Lao-inspired chicken salad made with finely chopped chicken, fresh lime juice, fish sauce, lemongrass, and spicy Thai chilies. Served in crisp lettuce leaves, this easy chicken larb recipe combines tangy, savory, sweet, and spicy flavors in every bite.
Larb originated in Laos and is also popular in northeastern Thailand, particularly the Isan region. While many traditional versions feature toasted rice powder and fresh mint, this variation highlights aromatic lemongrass, makrut lime leaves, shallots, garlic, and cilantro.
What makes this recipe especially convenient is its food processor preparation. Instead of purchasing ground chicken, you’ll finely chop boneless, skinless chicken breasts together with fresh aromatics, creating a flavorful mixture that cooks quickly in a skillet.
Begin by preparing the dressing. Combine one-third cup of fresh lime juice, two tablespoons of fish sauce, two tablespoons of light brown sugar, and half a teaspoon of Sriracha. Stir until blended and set aside.
Next, combine the chicken pieces, shallots, lemongrass, lime leaves, Thai chile, garlic, fish sauce, and kosher salt in a food processor. Add one tablespoon of oil and pulse until the chicken is finely chopped.
A large nonstick skillet on Amazon works well for cooking the chicken evenly while keeping the mixture moving.
Heat the remaining two tablespoons of oil over medium-high heat. Add the chicken mixture and sauté for approximately six minutes, breaking it into small pieces as it cooks. Continue until the chicken reaches an internal temperature of 165°F.
Arrange two crisp iceberg or romaine lettuce leaves on each plate. Divide the cooked chicken evenly among the leaves, garnish with fresh cilantro, and spoon the prepared dressing over the top.
Serve immediately while the chicken is warm and the lettuce is crisp.
For more flavorful meals, explore our Thai Recipes or try Thai Lettuce Wraps.
This Thai Chicken Larb is a bright, aromatic dish that’s perfect for lunch, dinner, or sharing with friends.
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Thai Larb
Larb is a type of Lao meat salad that is regarded as the “unofficial” national dish of Laos. It is also eaten in the Isan region, an area of Thailand where the majority of the population is of the Lao ethnicity. Wikipedia
- Total Time: :45
- Yield: 4 1x
Ingredients
Dressing
- 1/3 cup fresh lime juice
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)
- 2 tablespoons (packed) light brown sugar
- 1/2 teaspoon Sriracha sauce
Chicken
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- 1/2 cup coarsely chopped shallots
- 2 tablespoons thinly sliced lemongrass
- 2 kaffir lime leaves, thinly sliced
- 1 small red Thai chile, thinly sliced
- 1 garlic clove, thinly sliced
- 2 teaspoons fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon kosher salt
- 3 tablespoons peanut oil or canola oil, divided
- 8 small iceberg lettuce or hearts of romaine leaves
- Cilantro tender leaves and stems
Instructions
- Dressing – Stir all ingredients in a small bowl to blend; set dressing aside.
- Chicken – Combine first 8 ingredients in a food processor. Drizzle 1 Tbsp. oil over and pulse until chicken is very finely chopped.
- Heat remaining 2 Tbsp. oil in a large heavy nonstick skillet over medium–high heat.
- Add chicken mixture and sauté, breaking up into small pieces with the back of a spoon, until chicken is starting to turn golden brown and is cooked through, about 6 minutes.
- Place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly.
- Garnish with cilantro and spoon reserved dressing over.
- Prep Time: :15
- Cook Time: :30
- Category: Entree
- Method: Wok / Stovetop
- Cuisine: Thai
Thai chicken larb, or larb gai, is a Lao-origin meat salad popular in northeastern Thailand. It combines finely chopped chicken with lime, fish sauce, chilies, and aromatic herbs.
This recipe serves warm chicken in cool, crisp lettuce leaves.
Yes. This version contains a fresh Thai chile and Sriracha. You can reduce either to adjust the heat.
It starts with chicken breasts that are finely chopped in a food processor with the aromatics.
Some traditional versions contain toasted rice powder, but this published recipe does not.