This LARB GAI is a fresh, tangy, and spicy Thai ground chicken salad that’s packed with flavor and perfect for wrapping in crisp cabbage leaves. It comes together quickly in one pan and hits all the right notes—savory, citrusy, herby, and just the right amount of heat. It’s one of our go-to dishes when we’re craving something light but seriously satisfying.
Larb Gai is one of those dishes that instantly takes us back. Whenever we’d go out for Thai food—usually for birthdays, anniversaries, or just when we wanted to treat ourselves—larb was always one of the first things we ordered. Something about the balance of savory, tangy, spicy, and fresh made it feel both light and incredibly satisfying. It always stood out, no matter what else we got.
After years of ordering it out, we finally decided it was time to learn how to make it at home. To our surprise, it’s actually a really simple dish to pull off—and quick, too. Everything comes together in one pan, and most of the ingredients are pantry staples if you cook Southeast Asian food even occasionally. Once you toast your rice powder (or grab some pre-made), the rest is just layering flavor after flavor.
We love using fresh herbs like cilantro and mint to brighten the whole dish, and we always serve it in crisp cabbage leaves, which add the perfect crunch. A generous squeeze of lime on top pulls it all together. It’s a go-to when we want something healthy but flavorful, and it’s especially great for entertaining since everyone can assemble their own wraps.
If you’ve only had larb in restaurants, you’ll be surprised how easily it comes together at home. And once you try it, it just might become one of your favorites, too.
IN THIS RECIPE...
What do I need to make Larb (Laab) Gai?
- GROUND CHICKEN – Lean and quick-cooking, it’s the perfect base for soaking up all the bold flavors in the dish.
- NEUTRAL OIL – Used just to get the cooking started without adding extra flavor.
- WATER – Helps keep the chicken juicy and prevents it from browning too much.
- SHALLOTS – Add a subtle sweetness and a bit of crunch to the dish.
- TOASTED RICE POWDER – Key to the texture and flavor; it gives the larb its signature nuttiness and lightly thickens the sauce.
- FISH SAUCE – Salty, savory, and packed with umami—it’s what makes larb taste like larb.
- LIME JUICE – Adds the necessary tang and brightness to balance the richness of the meat.
- GROUND DRIED RED PEPPER – Brings the heat! Adjust to your preferred spice level.
- CILANTRO – Offers freshness and a touch of citrusy depth.
- MINT – A cooling contrast to the spice, and essential to larb’s refreshing finish.
- CABBAGE – Acts as a crisp, crunchy vessel for scooping the larb.
- LIME WEDGES – For serving; a fresh squeeze over the top ties everything together.
These simple ingredients come together to create a dish that’s vibrant, fresh, and packed with flavor.
Step-by-Step Instructions
1. Sauté the Chicken
Start by heating the neutral oil in a large non-stick skillet over medium heat. Once the oil is shimmering, add your ground chicken. Use a wooden spoon or spatula to break the meat apart into small crumbles as it cooks. Don’t let it brown—larb is all about a soft, juicy texture, not crispy bits. If the pan starts to look dry, add about ½ cup of water to keep things moist and simmering.
2. Wilt the Shallots
When the chicken is fully cooked through and still juicy (about 5–7 minutes), toss in the thinly sliced shallots. Stir them in and cook for just about a minute—you’re looking for softened, not sautéed. They should keep some of their bite and texture.
3. Brighten with Lime and Fish Sauce
Take the pan off the heat and add in the lime juice and fish sauce. Stir everything together and taste—this is your moment to adjust the balance. Want it saltier? A splash more fish sauce. More zing? Squeeze in a bit more lime.
4. Add Toasted Rice Powder
Sprinkle in the toasted rice powder and mix until it’s evenly incorporated. This gives the larb its classic nutty aroma and helps soak up the flavorful juices, turning everything into one delicious, cohesive mixture.
5. Spice It Up
Next comes the dried red chili powder. Start with the amount listed, then taste and add more if you’re craving extra heat. Larb should have a warm kick, but how spicy is totally up to you.
6. Finish with Herbs & Serve
Gently fold in the fresh mint and cilantro right before serving so they stay vibrant and aromatic. Serve the larb warm, nestled inside crisp cabbage leaves or spooned over rice, and hit it with one last squeeze of lime for that final pop of brightness.
This dish comes together quickly, but every step adds a punch of flavor—tangy, salty, spicy, fresh. It’s one of those meals that tastes like way more work than it actually is (and we love that).
Related Recipes
Thai Chicken Larb Gai (Laab Gai)
Equipment
- large non-stick skillet
Ingredients
- 1 pound ground chicken
- 1 tablespoon neutral oil
- ½ cup water
- 2 large shallots thinly sliced lengthwise
- 1 tablespoon rice powder store-bought or homemade (see note)
- 3 tablespoons fish sauce
- 3 tablespoon lime juice
- 2 teaspoons ground dried red pepper
- ½ cup whole cilantro leaves
- â…“ cup mint leaves
- 1 head cabbage
- 1 lime cut into wedges
Instructions
- Heat oil in a non-stick skillet over medium heat. Once heated, add the chicken, breaking it apart as it cooks. Sauté the chicken until cooked through. Ensure the chicken does not brown. There should be some juice should be left in the pan. If not, add the 1/2 cup of water.1 pound ground chicken, ½ cup water, 1 tablespoon neutral oil
- Once the chicken is cooked, toss in the shallots and stir to combine. Cook for 1 minute, just until the shallots are wilted, then remove the pan from the heat.2 large shallots
- Add the fish sauce and lime juice to the pan and stir. Taste for seasoning. Add more fish sauce or lime juice as desired.3 tablespoons fish sauce, 3 tablespoon lime juice
- Add the toasted rice powder and stir to combine.1 tablespoon rice powder
- Add dried chilli powder, combine, and taste for seasoning. Add more if desired.2 teaspoons ground dried red pepper
- Top with mint leaves and cilantro. Serve inside cabbage leaves and top with fresh lime juice. Enjoy!½ cup whole cilantro leaves, ⅓ cup mint leaves, 1 head cabbage, 1 lime
Notes
- Toasted rice powder will help thicken the sauce and bind everything together. If you don't have this, add a little less water. It will still taste amazing!