Thai Chicken Rabbit – Slim Kitchen

Thai Chicken Chicken Larb is one of the easiest Thai dishes to make and taste like the restaurant version! You just need a skillet and some basic ingredients to repeat an Asian-style weekend meal.

Larb Gai or Chicken Larb is basically a salty, spicy and slightly sweet minced meat dish. Traditionally, it has been used as a “salad” with lettuce wraps and sticky rice.

Once you start making, you will find millions of ways to do this dish! We love the traditional Larb lettuce wraps, but I also like the rice, cauliflower rice, large green salad, and a delicious Thai bowl with quinoa!

You don’t want to miss these other delicious Thai recipes like Thai basil ground beef or Thai chicken kebab!

What is Chicken larb?

Larb Gai is a dish traditionally made in Thailand and Laos, essentially a warm meat salad. It is usually made from ground chicken or pork, which is seasoned with garlic, lemon juice, fish sauce, chili peppers and palm sugar. This is a popular street food and can also be found in the menu of most Thai gourmet restaurants. Usually, it is paired with sticky rice, lettuce and fresh herbs such as mint, basil and/or cilantro.

This chicken Larb recipe contains all the same flavor elements, but I changed something to make it easier to make it at home. First, I switched soy sauce to fish sauce because it’s something most people are at home. I also use Asian chili sauce instead of fresh Thai chili or Thai chili powder because it is easier to find. Finally, I cut the sugar to keep it light and healthy. Traditionally, this dish wasn’t made with too much sugar, but over the years, many restaurants have taken the freedom to add extra content. Honestly, it doesn’t need to.

Add baked rice flour for real twist

Really authentic Larb recipes use roasted rice noodles to add subtle nutty flavor and thicker texture! Here’s how to get it started from scratch:

Add pure white rice (jasmine is traditional) to medium heat and toast and stir until golden brown and smell nuts. This usually takes about 10 to 15 minutes. After the rice has cooled, grind it into a coarse powder using a spice grinder, mixer or mortar and pestle. Rice noodles act as a thickener for many Asian dishes and can be used instead of corn starch slurry!

How can I serve chicken for chicken?

There are many delicious ways to serve chicken:

• Lettuce wrap: Grab the head of a buttered lettuce and wrap it in the lettuce leaves for use as a main course or appetizer. Serve with plenty of fresh herbs, limes and extra green onions.
• Sticky rice: Traditionally, this is paired with fresh lettuce with Thai sticky rice. Fill the lettuce leaves with sticky rice, top with larb, and enjoy.
• Cauliflower Rice: For low-carb options, place it on a bed of regular cauliflower rice, cilantro lime cauliflower rice, or make it into a cauliflower rice and larb lettuce wrap.
• Cucumber Salad: Make a quick cucumber salad with thin cucumbers, red onions and rice vinegar. If you prefer the extra spicy, add some jalapeno. The basic recipe is 1 cup sliced ​​cucumber, 1/4 cup sliced ​​red onion and 2-3 tablespoons rice vinegar.
• Thai Salad: Turn it into a nice Thai salad by adding romaine, cucumber, red onion, fresh herbs and bean sprouts. For some sweetness, consider adding some green papaya or mango.
• color: Asian peanut salad is the ideal side of chicken larb! It’s crispy, a little creamy and full of fresh Thai flavor.
• Zucchini noodles: Asian Zucchini noodles add a crunch and light, rich sesame flavor that balances the calories and richness of the chicken larb without adding extra carbs.
• vegetable: If you want to keep carbs low but want to add more veggies, I love making Asian sautéed broccoli or crispy Asian beef sprouts with chicken larb!

Chicken larb recipe ideas

Here are some easy ways to customize this recipe to make it your own:

• Exchange new proteins: Feel free to cut the protein and try other ground meat. Traditionally, it is made with ground chicken, such as in this recipe or ground pork. However, you can also use Turkish or beef.
• Add vegetables: Although not traditional, feel free to add some vegetables to the mixture. Kale and spinach are both excellent, such as broccoli, cabbage, sugar beans, peas or mushrooms.
• Fish sauce: Traditional larbs are always made with fish sauce. For a more authentic flavor, add some fish sauce to the dish to give off more Thai flavor.
• Child-friendly: If you’re making it for kids who don’t like spicy stuff, just provide chili sauce next to it. It’s easy to add on top and you can enjoy a meal.
• Sodium and gluten-free: Swap the coconut sauce for soy sauce, and switch to a low-sodium version, which is also gluten-friendly and is also gluten-friendly.

Storage and heating

• Storage: Larb chicken will remain fresh in the refrigerator in the sealed container for 3 days. I don’t recommend freezing it, as the herbs may not hold well in the refrigerator.
• Reheat: Reheat in the microwave until heated or in a frying pan with a small amount of coconut oil.
• The remaining thoughts: Serve the remaining chicken big beef with cereals, vegetables and drizzle and drizzle with some homemade peanut butter!