Thai Chicken Larb Recipe

Ground chicken: The main protein for the dish, providing a tender and flavorful base.

Shallot: Adds a mild onion flavor and a bit of crunch.

Garlic: Infuses the dish with a rich, aromatic depth.

Red chili: Brings heat and a touch of color to the dish.

Fish sauce: A salty, umami-rich condiment essential for authentic Thai flavor.

Lime juice: Adds a bright, tangy acidity that balances the flavors.

Sugar: Provides a hint of sweetness to round out the dish.

Mint leaves: Fresh and aromatic, they add a cooling element.

Cilantro leaves: Adds a fresh, citrusy note to the dish.

Green onions: Contributes a mild onion flavor and a bit of color.

Lettuce: Used for wrapping the larb, adding a crisp and refreshing texture.

When cooking the ground chicken, make sure to use a skillet that is large enough to allow the meat to spread out in an even layer. This ensures that the chicken cooks evenly and browns nicely, enhancing the flavor of your Thai Chicken Larb. Additionally, when adding the fish sauce, lime juice, and sugar, taste the mixture and adjust the seasoning to your preference. The balance of salty, sour, and sweet is crucial in achieving the authentic taste of this dish.

• ground chicken - Substitute with ground turkey: Ground turkey has a similar texture and flavor profile, making it a suitable alternative.

• shallot - Substitute with red onion: Red onion provides a similar sharpness and sweetness, though it is slightly more pungent.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic offers a more robust flavor.

• red chili - Substitute with jalapeño: Jalapeños provide a comparable level of heat and are more readily available in some regions.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor, though it lacks the fishy undertone.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness, though it has a slightly different flavor profile.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good alternative.

• fresh mint leaves - Substitute with basil leaves: Basil offers a different but complementary flavor, adding freshness to the dish.

• fresh cilantro leaves - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor, though it lacks the citrusy notes of cilantro.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a direct replacement.

• lettuce - Substitute with cabbage leaves: Cabbage leaves are sturdy and can hold the larb mixture well, providing a crunchy texture.

• Allow the Thai Chicken Larb to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled larb into an airtight container. This helps maintain its freshness and prevents any unwanted odors from seeping in.
• Store the container in the refrigerator. The larb will stay fresh for up to 3 days.
• If you plan to freeze the larb, portion it out into smaller, freezer-safe containers or heavy-duty freezer bags. This makes it easier to thaw only what you need.
• Label the containers or bags with the date. This ensures you keep track of how long the larb has been stored.
• When ready to use, thaw the larb in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.
• Reheat the larb gently in a skillet over medium heat. Add a splash of fish sauce or lime juice to refresh the flavors.
• Avoid reheating the larb in the microwave, as this can make the ground chicken rubbery and overcooked.
• Serve the reheated larb with fresh lettuce leaves for wrapping. This adds a crisp contrast to the warm, flavorful chicken mixture.
• For an extra burst of freshness, garnish with additional mint leaves and cilantro just before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small splash of olive oil or a bit of water to prevent sticking.
  3. Add the leftover Thai chicken larb to the skillet.
  4. Stir occasionally, ensuring the ground chicken heats evenly.
  5. Cook for about 5-7 minutes until the chicken is thoroughly warmed.
  6. Add a fresh squeeze of lime juice and a dash of fish sauce to revive the flavors.

• Microwave Method:

  1. Place the Thai chicken larb in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the mixture and check the temperature.
  5. Continue microwaving in 30-second intervals until the ground chicken is heated through.
  6. Garnish with fresh mint leaves and cilantro leaves before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Thai chicken larb evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, stirring halfway through.
  5. Check to ensure the ground chicken is hot and the flavors are well-blended.
  6. Serve with fresh lettuce leaves for wrapping.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Thai chicken larb in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for about 5-7 minutes.
  4. Stir occasionally to ensure even heating.
  5. Once heated through, remove and serve with fresh lettuce leaves.

• Sous Vide Method:

  1. Place the Thai chicken larb in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Preheat your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and cook for about 30 minutes.
  4. Remove the bag, open it, and transfer the ground chicken mixture to a serving dish.
  5. Refresh with a squeeze of lime juice and a sprinkle of fresh green onions.

• Skillet: A flat-bottomed pan used for cooking the ground chicken until it is no longer pink.

• Spoon: Useful for breaking up the ground chicken as it cooks in the skillet.

• Mixing bowl: A large bowl to combine the cooked chicken with shallot, garlic, and red chili.

• Small bowl: Used to mix the fish sauce, lime juice, and sugar until the sugar dissolves.

• Knife: Essential for finely slicing the shallot, mincing the garlic, and chopping the red chili.

• Cutting board: A surface for chopping the fresh mint leaves, cilantro leaves, and green onions.

• Measuring spoons: Needed to measure out the fish sauce, lime juice, and sugar accurately.

• Serving platter: For presenting the larb with lettuce leaves for wrapping.

Prepare ingredients in advance: Chop the shallot, garlic, red chili, mint, cilantro, and green onions ahead of time to streamline the cooking process.

Use pre-ground chicken: Purchase ground chicken to save time on preparation.

Make the dressing beforehand: Mix the fish sauce, lime juice, and sugar in advance so it's ready to pour over the chicken mixture.

Batch cook: Cook a larger batch of ground chicken and store it in the fridge for quick assembly later.

Pre-wash lettuce: Wash and dry the lettuce leaves ahead of time to save minutes during assembly.