Chicken Larb Bowls
Chicken larb is a fresh and easy weeknight dinner that only takes about 20 minutes to whip up! Tender ground chicken is cooked with fragrant Thai aromatics in a zippy and tangy dressing. Serve alongside steamed jasmine rice, lettuce cups, fresh herbs, and toasted peanuts.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 4 servings
Ingredients
Larb Dressing
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2 tablespoons brown sugar
- 1 tablespoon fresh lime juice
Larb Gai
- 1 lb ground dark meat chicken
- 2 tablespoons olive oil
- 1 large shallot, thinly sliced
- 3 green onions, sliced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2-3 Thai chilies, minced
- salt and pepper, to taste
For Serving
- 4 cups steamed jasmine rice
- 1 butter leaf lettuce head, separated into leaves
- 3 baby cucumbers, sliced
- 1/2 cup roasted salted peanuts, chopped
- 1/2 cup cilantro leaves
- 1/2 cup Thai basil leaves
- 1/2 cup mint leaves
- 1 lime, cut into wedges
Instructions
- In a small bowl, whisk together the dressing ingredients until the sugar is dissolved. Set aside.
- Heat the olive oil in a large heavy skillet over medium-high heat. Once the oil is hot, add the ground chicken and cook, stirring often, until the chicken is browned and cooked through.
- Add the sliced shallot, green onion, minced garlic, ginger, and Thai chilies to the skillet and cook for another 2-3 minutes. Add the sauce and cook until most of the liquid has been absorbed. Season to taste with salt and pepper as needed.
- Divide the chicken larb into bowls and serve alongside steamed jasmine rice, lettuce cups, sliced cucumber, fresh herbs, and chopped peanuts. Serve with lime wedges for squeezing.
