Larb Gai (Thai Spicy Chicken Salad) Recipe

Name: Larb Gai (Thai Spicy Chicken Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp long-grain white rice; 1 tbsp peanut oil; 1 tbsp finely chopped fresh lemongrass; 2 None fresh bird's-eye chilies, deseeded, finely chopped; 2 cloves garlic, minced; 1 tbsp finely chopped fresh galangal; 1 1/2 lb ground chicken; 1 None cucumber, deseeded, thinly sliced; 1 None small red onion, thinly sliced; 3.5 oz bean sprouts; 1/3 cup fresh Thai basil leaves; 1 cup fresh cilantro leaves; 4 large leaves iceberg lettuce, to serve; None None FOR THE DRESSING; 1/3 cup lime juice; 2 tbsp fish sauce; 2 tbsp kecap manis (or sweet soy sauce); 2 tbsp peanut oil; 2 tsp grated palm sugar; 1/2 tsp sambal oelek (or other chili sauce)

Servings: persons

2 tbsp long-grain white rice
1 tbsp peanut oil
1 tbsp finely chopped fresh lemongrass
2 None fresh bird's-eye chilies, deseeded, finely chopped
2 cloves garlic, minced
1 tbsp finely chopped fresh galangal
1 1/2 lb ground chicken
1 None cucumber, deseeded, thinly sliced
1 None small red onion, thinly sliced
3.5 oz bean sprouts
1/3 cup fresh Thai basil leaves
1 cup fresh cilantro leaves
4 large leaves iceberg lettuce, to serve
None None FOR THE DRESSING
1/3 cup lime juice
2 tbsp fish sauce
2 tbsp kecap manis (or sweet soy sauce)
2 tbsp peanut oil
2 tsp grated palm sugar
1/2 tsp sambal oelek (or other chili sauce)

1
Heat a wok over medium-high heat. Dry-toast rice until lightly browned. Blend or process rice until it resembles fine breadcrumbs. Set aside.
2
Add oil to wok and stir-fry lemongrass, chilies, garlic and galangal until fragrant. Remove from wok. Stir-fry chicken, in batches, until browned and cooked through. Remove from pan.
3
Combine cucumber, onion, bean sprouts and herb in a large serving bowl. Set aside.
4
Whisk together dressing ingredients.
5
Return all chicken to wok along with lemongrass mixture and 1/3 of the dressing. Stir-fry for 5 mins, or until mixture thickens slightly.
6
Place lettuce leaves on serving plates. Pour remaining dressing over salad and toss to combine. Divide between lettuce leaves and sprinkle with ground rice.

438

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 20 ingredients. The key ingredients include: 2 tbsp long-grain white rice, 1 tbsp peanut oil, 1 tbsp finely chopped fresh lemongrass, 2 None fresh bird's-eye chilies, deseeded, finely chopped, and more.

Yes, Larb Gai (Thai Spicy Chicken Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Larb Gai (Thai Spicy Chicken Salad)

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