Chicken Larb

Name: Chicken Larb
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tbsp glutinous rice, dry-roasted; 1 lb ground chicken; 1/4 cup water; 2 tbsp fish sauce; 3 tbsp lime juice; 1 tsp dried chili flakes; 2 shallot, thinly sliced; 4 stalks green onion, thinly sliced; 1/2 cup fresh mint leaves, torn; 1/2 cup fresh cilantro, chopped

A crisp and savory Thai minced chicken salad seasoned with lime, fish sauce, fresh herbs, and toasted rice powder.

25 minEasyServes 4220 cal/serving

ThaiSaladStovetopHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 tbsp glutinous rice, dry-roasted
1 lb ground chicken
1/4 cup water
2 tbsp fish sauce
3 tbsp lime juice
1 tsp dried chili flakes
2 shallot, thinly sliced
4 stalks green onion, thinly sliced
1/2 cup fresh mint leaves, torn
1/2 cup fresh cilantro, chopped

Instructions

1

Toast 2 tbsp dry-roasted glutinous rice in a dry skillet over medium heat until golden brown, then grind into a coarse powder.
2

Combine 1 lb ground chicken and 1/4 cup water in a skillet over medium heat, stirring to break up meat until fully cooked and internal temperature reaches 165°F.
3

Remove skillet from heat and stir in 2 tbsp fish sauce, 3 tbsp lime juice, and 1 tsp dried chili flakes.
4

Fold in 2 thinly sliced shallot, 4 stalks thinly sliced green onion, 1/2 cup torn fresh mint leaves, 1/2 cup chopped fresh cilantro, and ground 2 tbsp dry-roasted glutinous rice before serving.

Questions

How long does Chicken Larb keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Chicken Larb?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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