Thai Chicken Larb recipe

All Recipes Main Dish Recipes Stir-Fry Chicken


1 pound ground chicken (preferably white meat)
1 red onion, halved and thinly sliced
¼ cup sliced scallions (mostly white parts)
1 lime, juiced
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped fresh mint
2 teaspoons minced fresh ginger
1 teaspoon lemongrass paste
1 teaspoon fish sauce, or more to taste
1 teaspoon red pepper flakes, or more to taste
1 teaspoon sea salt

Nutrition Info

165.4 calories
carbohydrate: 6.2 g
cholesterol: 69.2 mg
fat: 3.8 g
fiber: 1.4 g
protein: 26.2 g
saturatedFat: 1 g
servingSize: -
sodium: 594.8 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -


  1. Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.

Recipe Yield

4 servings

Recipe Note

Found this through Carnie Wilson, she calls it chicken larbito, although in Thai restaurants it's just called larb. Delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge!

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