Chicken Larb (Thai Larb Gai) with Rice

Serving Size: 10

This Thai dish is made with ground chicken, lime juice, fresh herbs, served with fresh veggies and rice!

Active Prep20

Hands-On Cook9

Hands-Off Cook30

Passive0

Total Time59

Recipe Serving Size10

12-inch saute pan, Cutting board, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, Whisk

If serving with rice, cook rice according to package directions.
In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
Add the onions and green onions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
Stir in the sauce. Toss to combine. NOTE: If using rice flour, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
Serve warm or at room temperature with rice and fresh vegetables, and additional fresh herbs (optional).

Reheating Instructions

Heat meat mixture in a saucepan over medium heat or in the microwave on med-high power.