Complete Recipe Article Output
When you need a fast, high-protein meal that doesn't require turning on the oven, ground chicken with fresh herbs and lime delivers. This Lao classic takes 20 minutes from start to finish and works for weeknight dinners or casual entertaining.
The skillet handles the cooking while you prep the herbs. Toast rice in a dry pan until golden, cook the chicken until just done, then toss everything with lime juice and fish sauce right before serving.
Perfect for hot summer nights when you want something bright and satisfying without heating up the kitchen.
Laotian larb gai is ground chicken cooked until just done (8-10 minutes at medium heat), then tossed with lime juice, fish sauce, toasted rice powder, and fresh herbs. The toasted rice adds crunch and nutty flavor while the herbs keep it bright. Make this when you need a protein-packed meal that feels light and fresh.
Why This Recipe Works
Ground chicken cooks fast and stays tender when you pull it at exactly 165°F. For a version that comes together quickly, a simple rice variation on the side turns this into a full meal.
Remember it later
Planning to try this recipe soon? Save it for a quick find later!
Prep Time
10 min
Cook Time
8-10 min
Total Time
18-20 min
Servings
4 servings
Difficulty
Easy
Category
Main Dish | Appetizer
Quick Tip
Toast rice powder for crunch and aroma
Best For
Weeknight | Entertaining
What makes this work:
- Toasted rice powder adds texture and nutty depth - sticky rice toasted until golden and ground creates crunch that soaks up dressing without getting mushy
- Fresh lime juice brightens without making it watery - adding acid last preserves the herbaceous lift and prevents the mixture from releasing excess moisture
- Cooking chicken to exactly 165°F keeps it moist - pulling the skillet off heat the moment it reaches temp prevents the dry, crumbly texture that ruins ground poultry
- Paper-thin shallots distribute sharp sweetness evenly - slicing them thin means you get flavor in every bite without overpowering chunks
- Generous fresh herbs make the dish - at least half a cup of mint and cilantro adds the bright, cooling contrast that balances the salty-sour-spicy base
What You'll Need
Shop for fresh herbs with no wilting and firm shallots. For a version that comes together quickly, creamy sauce side dish adds richness if you're serving this as part of a bigger spread.
- 1 lb ground chicken
- 3 shallots, thinly sliced
- 2 scallions, chopped
- 1-2 fresh chilies, minced
- 3 tablespoon fish sauce
- 3 tablespoon fresh lime juice
- ¼ cup toasted rice powder
- 1 teaspoon sugar (optional)
- ½ cup fresh mint, chopped
- ½ cup fresh cilantro, chopped
- Lettuce leaves for serving
Ingredient Details
- Ground chicken
Use 93% lean or leaner - fattier grinds make the mixture greasy and heavy - Toasted rice powder
Toast ¼ cup raw sticky rice in a dry skillet for 5 minutes, then grind in a spice grinder or mortar and pestle until coarse - Fish sauce
Use Three Crabs or Red Boat brand for clean umami without overwhelming fishiness - Fresh lime juice
Squeeze limes right before adding - bottled juice tastes bitter and flat - Shallots
Slice paper-thin with a sharp knife so they soften slightly when mixed but keep their crunch - Fresh herbs
Chop herbs right before serving to prevent wilting and browning - Chilies
Remove seeds for less heat or use dried chili flakes if fresh aren't available
Ingredient Swaps
Ground turkey works if chicken isn't available, though it runs leaner and dries out faster. Rich mains need something to cut through, and simple homemade potato does exactly that when you're building a full plate.
Four swaps that work:
- Ground turkey for ground chicken - leaner protein with similar texture, watch it closer since it dries out 1-2 minutes faster
- Soy sauce or tamari for fish sauce - less umami depth but still salty, use 2 tablespoons to start and add more to taste
- Lemon juice for lime juice - slightly less aromatic but still provides necessary sourness, use same amount
- Red onion for shallots - stronger sharp flavor, slice extra thin and soak in cold water for 5 minutes to mellow the bite
Ground Turkey
Works for: leaner option, meal prep, similar cooking time
Skip if: you want the most tender texture since turkey dries faster
Soy Sauce
Works for: gluten-free with tamari, vegetarian-friendly flavor base
Skip if: you want authentic Lao flavor since it lacks the fermented funk
Instructions
Cook the chicken in one skillet while the toasted rice cools. Katsu brings the color this plate needs, so a tender katsu on the side adds visual contrast when you're serving a crowd.
Toast the rice: Heat a dry skillet over medium heat and add ¼ cup raw sticky rice. Stir constantly for 5 minutes until golden and fragrant. Transfer to a plate to cool, then grind in a spice grinder or mortar and pestle until coarse powder forms.
Cook the chicken: In the same skillet over medium heat, add ground chicken and break it up with a spoon. Cook for 8-10 minutes, stirring frequently, until no pink remains and internal temp hits 165°F. Remove from heat immediately and let cool for 2-3 minutes.
Prep the aromatics: While chicken cools, slice shallots paper-thin, chop scallions, mince chilies, and roughly chop mint and cilantro. Keep herbs separate until final assembly.
Mix the dressing: In a large mixing bowl, combine fish sauce, lime juice, and sugar if using. Stir until sugar dissolves.
Assemble the larb: Add cooled chicken, toasted rice powder, shallots, scallions, chilies, and herbs to the bowl with dressing. Toss gently with a spoon until everything is coated but herbs aren't crushed. Taste and adjust lime, fish sauce, or chilies. Serve immediately in lettuce cups or over rice.
What to Serve With It
The salad works best when it hits the table at the same time as the main. If you're planning sides strategically, light seafood dish planning shows how to balance textures across the plate.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Steamed jasmine rice | Easy | Neutral base soaks up lime dressing and balances spicy heat | Serve warm in bowls with larb spooned over top |
| Crisp lettuce leaves | Easy | Adds refreshing crunch and turns meal into hands-on wraps | Use butter lettuce or romaine hearts for scooping |
| Sliced cucumbers | Easy | Cool contrast to spicy heat with clean, hydrating crunch | Slice thin and arrange on platter around larb |
| Sticky rice | Medium | Traditional pairing that encourages eating with hands | Form into small balls and use to scoop up larb |
| Simple cucumber salad | Easy | Adds acidity and crisp texture that mirrors larb's brightness | Dress with rice vinegar and serve chilled on the side |
Three ways to serve it:
- Weeknight meal: Spoon larb over jasmine rice with sliced cucumbers on the side for a 20-minute dinner that hits protein and vegetable targets
- Party appetizer: Set out lettuce leaves, larb in a bowl, and herb garnishes so guests build their own wraps
- Meal prep option: Pack larb separately from rice and lettuce, then assemble day-of so herbs stay fresh and rice doesn't get soggy
Store and Reheat
Larb tastes best fresh but holds for 3-4 days if you store it right. A good potato can make or break the plate, so if you're building meals for the week, something fresh and light adds contrast when you reheat leftovers.
| Method | Time | Best For |
|---|---|---|
| 🍳 Stovetop | 3-4 min low-medium heat | Quick reheating without drying out the chicken |
| 📦 Microwave | 1-2 min medium power | Small portions when you need it fast |
| 🔥 Oven | 8 min at 300°F | Larger portions that need even warming |
For best results when storing:
- Store larb in shallow airtight containers - spread it thin so it cools fast and prevents bacterial growth
- Keep fresh herbs separate - add chopped mint and cilantro right before serving so they don't wilt or brown in storage
- Refrigerate within 2 hours of cooking - ground chicken is high-risk for bacteria if left at room temp
- Add a squeeze of fresh lime after reheating - brightens the flavor that dulls in the fridge
- Don't freeze assembled larb - herbs and lettuce turn mushy, but you can freeze cooked chicken alone for up to 1 month
Frequently Asked Questions
Yes, but keep herbs separate. Store cooked chicken mixture in an airtight container for up to 3-4 days, then add fresh mint and cilantro right before serving so they stay bright and don't wilt.
Cook for 8-10 minutes over medium heat, stirring frequently, until internal temp hits 165°F. Pull it off heat immediately - overcooking makes it dry and crumbly instead of moist and tender.
Use soy sauce or tamari in a pinch, starting with 2 tablespoons and adding more to taste. It won't have the same fermented depth, but it still provides the salty umami base the dish needs.
Soggy larb comes from adding lime juice too early or overdressing. Add dressing gradually, taste as you go, and mix in extra toasted rice powder or fresh herbs to absorb excess liquid.
Sticky rice and crisp lettuce leaves are traditional, but grilled vegetables and cucumber salad add color and texture. Set everything out buffet-style so guests can build their own plates.
Laotian Larb Gai
Ingredients
Equipment
Method
- Heat a dry skillet over medium heat and add ¼ cup raw sticky rice. Stir constantly for 5 minutes until golden and fragrant. Transfer to a plate to cool, then grind in a spice grinder or mortar and pestle until coarse powder forms.¼ cup toasted sticky rice
- In the same skillet over medium heat, add ground chicken and break it up with a spoon. Cook for 8-10 minutes, stirring frequently, until no pink remains and the internal temperature reaches 165°F. Remove from heat immediately and let cool for 2-3 minutes.1 lb ground chicken
- While chicken cools, slice shallots paper-thin, chop scallions, mince chilies, and roughly chop mint and cilantro. Keep herbs separate until final assembly.3 pieces shallots, 2 stalks scallions, 1 to 2 fresh chilies, ½ cup fresh mint, ½ cup fresh cilantro
- In a large mixing bowl, combine fish sauce, fresh lime juice, and sugar if using. Stir until sugar dissolves.3 tbsp fish sauce, 3 tbsp fresh lime juice, 1 tsp sugar
- Add cooled chicken, toasted rice powder, shallots, scallions, chilies, and herbs to the bowl with dressing. Toss gently with a spoon until everything is coated but herbs are not crushed. Taste and adjust lime, fish sauce, or chilies to preference. Serve immediately in lettuce cups or over rice.1 lb ground chicken, ¼ cup toasted sticky rice, 3 pieces shallots, 2 stalks scallions, 1 to 2 fresh chilies, ½ cup fresh mint, ½ cup fresh cilantro
Notes
- Toast sticky rice until golden but not burnt for best texture and aroma.
- Cook chicken to exactly 165°F and remove from heat immediately to keep it moist.
- Add fresh lime juice last to avoid watering down and losing brightness.
