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Larb Gai

Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve with rice. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 30 minutes
  • Makes
    4 servings


  • 1 pound ground chicken
  • 2 tablespoons canola oil
  • 2 green or red fresh chiles, seeded and chopped
  • 2 shallots, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 1 tablespoon sweet chili sauce
  • 2 teaspoons brown sugar
  • 1 to 2 teaspoons Sriracha chili sauce
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons minced fresh mint
  • Hot cooked sticky rice
  • Boston lettuce leaves, optional


  • In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer.
    Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.
Nutrition Facts
1/2 cup: 262 calories, 16g fat (3g saturated fat), 75mg cholesterol, 1211mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 20g protein.

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