Chicken Larb Recipe

Name: Chicken Larb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds white or dark meat chicken, finely minced with a knife; 1/2 cup long-grain rice; 2 tablespoons nam pla; 3 tablespoons fresh lime juice; 1 teaspoon sugar; 1/4 teaspoon crushed dried chili, or to taste; 4 to 6 romaine lettuce leaves; 1/2 cup sliced red onion; 1/4 cup minced scallions; 2 tablespoons cilantro

Servings: persons

1 1/4 pounds white or dark meat chicken, finely minced with a knife
1/2 cup long-grain rice
2 tablespoons nam pla
3 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon crushed dried chili, or to taste
4 to 6 romaine lettuce leaves
1/2 cup sliced red onion
1/4 cup minced scallions
2 tablespoons cilantro

1
Put minced chicken in a pot with water to cover, and bring to a boil over high heat.
2
Turn heat to low, and simmer a few minutes, stirring occasionally, until done.
3
Meanwhile put rice in a wok or skillet over high heat, and cook, stirring constantly, until it is evenly brown but not burned.
4
Place in grinder and grind to a powder.
5
In a bowl, combine chicken, rice powder, nam pla, lime juice, sugar, and chile; taste and adjust seasoning as necessary.
6
Make a bed of romaine leaves on a platter and spoon chicken mixture into middle.
7
Top with remaining ingredients and serve.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 pounds white or dark meat chicken, finely minced with a knife, 1/2 cup long-grain rice, 2 tablespoons nam pla, 3 tablespoons fresh lime juice, and more.

Yes, Chicken Larb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Larb

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