Chicken With Lime, Chili and Fresh Herbs (Larb Gai)

Name: Chicken With Lime, Chili and Fresh Herbs (Larb Gai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets); 16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, can be substituted); 1/2 teaspoon hot chili powder, preferably Thai or Lao; 4 teaspoons fish sauce (nam pla); 5 teaspoons freshly squeezed lime juice; 1/4 cup slivered red onions; 2 tablespoons chopped cilantro; 2 tablespoons sliced scallions; 10 whole mint leaves, more for serving; Lettuce leaves; cucumber spears, for serving; 4 cups cooked sticky or jasmine rice, for serving

Servings: persons

1/4 cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets)
16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, can be substituted)
1/2 teaspoon hot chili powder, preferably Thai or Lao
4 teaspoons fish sauce (nam pla)
5 teaspoons freshly squeezed lime juice
1/4 cup slivered red onions
2 tablespoons chopped cilantro
2 tablespoons sliced scallions
10 whole mint leaves, more for serving
Lettuce leaves
cucumber spears, for serving
4 cups cooked sticky or jasmine rice, for serving

1
To make roasted rice powder, heat a wok or skillet over high heat.
2
Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes.
3
Remove from wok and set aside to cool.
4
Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
5
To cook chicken, heat a wok or skillet over medium-high heat.
6
When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps.
7
Cook just until cooked through, about two minutes, then transfer to mixing bowl.
8
While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder.
9
Mix gently but thoroughly.
10
Taste and adjust seasonings.
11
Mixture should be tangy, salty and lightly spicy.
12
Spoon onto serving plate and surround with mint, lettuce and cucumber.
13
Serve with rice.
14
If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient.
15
Or scoop larb into lettuce leaves.

904

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/4 cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets), 16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, can be substituted), 1/2 teaspoon hot chili powder, preferably Thai or Lao, 4 teaspoons fish sauce (nam pla), and more.

Yes, Chicken With Lime, Chili and Fresh Herbs (Larb Gai) falls under the Soups & Stews 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.

That's it — enjoy your meal!