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Homemade Larb Chicken: A Fresh, Flavorful Thai-Inspired Favorite

Every time we visit a Thai restaurant, there’s one dish I always have to order—larb. Whether it’s larb chicken or larb tofu, it’s one of those dishes I never get tired of. I love scooping it up with crisp cabbage leaves, enjoying that perfect crunch against the bold, punchy flavors. It’s light, fresh, and packed with protein, which makes it feel just as nourishing as it is delicious.

I love this dish so much that I wanted to recreate it at home, and honestly, it’s become a go-to. The key to great larb is all about the toasted rice powder. It’s such a signature element in Thai cooking, adding a subtle nutty depth and texture that ties everything together. And the best part? You don’t have to make it yourself. You can easily find toasted rice powder at most Asian grocery stores, or even order it on Amazon for extra convenience.

What makes larb so irresistible is the balance of flavors. There’s the tanginess from fresh lime juice, the brightness from chopped mint, and the kick from fiery chilies. Every bite feels vibrant and refreshing.

Larb is the perfect dish when you’re cutting carbs and looking to load up on protein. Just wrap it in crunchy cabbage leaves for a light, satisfying meal that’s full of texture and flavor. It’s also quick to make, so it’s ideal for those busy days when you want something healthy and delicious without spending too much time in the kitchen.

Simple, fresh, and full of bold flavors—this homemade larb is proof that you can bring restaurant-quality dishes to your own table with ease.

Larb Chicken Salad
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Larb Chicken Salad

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 5
A fresh and flavorful Thai-inspired dish, this homemade larb chicken is packed with protein and bold flavors. Tossed with tangy lime, fresh mint, and a hint of heat, it’s perfect served in crunchy cabbage leaves for a quick, low-carb meal.

Ingredients 

Ingredients:

  • 3 lb ground chicken
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup coconut water
  • 6 Kaffir lime leaves, or regular lime leaves

Dressing:

  • ¼ cup fish sauce
  • 2 green onion stalks, chopped
  • ¼ cup mint leaves, chopped
  • ⅓ cup rice powder
  • 1 Tbsp gochugaru, Korean chili flakes
  • 1 lime zest
  • 1 cup lime juice
  • ¼ cup sugar
  • 2 Tbsp culantro or cilantro, chopped
  • ⅓ cup Thai chili peppers, chopped
  • 1 cup shallots, sliced, soaked in ice cold water for 10 minutes, then remove from water

Instructions

  • Season chicken with salt and pepper.
  • Mix all the dressing ingredients together, add shallots last. Set aside.
  • In a frying pan or wok, on high heat, add coconut water and lime leaves and bring to a boil.
  • Add chicken and cook until chicken is no longer pink, around 8 minutes, occasionally stirring.
  • Strain chicken and remove lime leaves. Place cooked chicken on a serving dish.
  • Pour dressing over cooked chicken and thoroughly toss.
  • Serve with your choice of romaine, cabbage or endives, and eat it like a lettuce wrap. My personal preference is cabbage as it gives it a nice crunchiness to each bite.

Nutrition

Serving: 1portion | Calories: 500kcal | Carbohydrates: 28g | Protein: 50g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 234mg | Sodium: 714mg | Potassium: 1864mg | Fiber: 4g | Sugar: 17g | Vitamin A: 780IU | Vitamin C: 49mg | Calcium: 74mg | Iron: 4mg

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