Chicken Larb Bowls

These chicken larb bowls (Larb Gai) are a quick and easy weeknight meal! It is packed with bright, delicious flavors and contrasting textures, and it takes just 30 minutes or less to make! This version is also gut friendly – instead of the traditional raw veggies I added mine into the dish to lightly cook. By doing this it adds so much flavor to the vegetables and makes it easier on digestion.

Why You’ll Love It

• Gut friendly.
• Easy to make.
• Done in under 30 minutes.
• Perfect weeknight meal.
• Great for meal prep.
• Fits most lifestyles and diets.
• Family favorite.
• Packed with bright flavors.

What is Chicken Larb?

Traditional Chicken Larb (Larb Gai) is a type of salad made with minced chicken, lime juice, fish sauce, chili peppers, roasted rice powder, and fresh herbs such as mint, cilantro, and scallions. It is a popular dish in the cuisine of Laos and northeastern Thailand. However, the version below is by no means super traditional – but it’s incredibly flavorful and a a favorite of mine.

Ingredients & Substitutions

• Extra Virgin Olive Oil: To cook the onion & garlic. You will use additional as the sauce comes together. You want to use the good stuff for this, the flavor really adds to the dish. Sub with avocado oil.
• Ground Meat: For this chicken larb bowls recipe I use ground chicken. You can also use minced chicken thighs, ground pork, lean ground beef, ground turkey, ground bison and even ground duck can be used. For a vegetarian version firm tofu or plant protein can be used.
• Lime Juice: Nothing compares to the taste of fresh lime juice.
• Red onion: Peeled and chopped. Can sub for yellow onion.
• Garlic: I use fresh garlic and mince it myself. You can use garlic paste if needed.
• Scallions: Green onions or scallions thinly sliced.
• Coconut Aminos:  Adding a bit of coconut to the chicken larb boosts the savory flavors. Can swap with gluten free tamari or soy sauce (not gluten free).
• Fresh Herbs: Thai Basil, fresh mint and fresh cilantro. If you don’t like cilantro, you can skip it.
• Fresh Chilies: Thai chiles or birdseye chiles. If you cannot find them, serrano peppers, chili powder or chili flakes are good substitutes.
• Minced Ginger: This adds a warm and subtle kick.
• Veggies: I used persian cucumbers, kale, carrots, and red onion. Typically they are pickled or eaten raw but I cooked them so they’d be easier on digestion, plus it helped to soak up all the flavors from the sauce.
• Salt & Pepper: A must in every recipe. Add to taste.
• Rice: I served my chicken larb bowls over sprouted brown rice, you can also use jasmine rice.

How to Make Chicken Larb Bowls

Step 1

Cook the aromatics then add chicken. Add oil to a large skillet over a medium heat. Add garlic and onion to skillet, cook for about 1-2 minutes. Next, add in ground chicken. Cook until browned, breaking apart, about 5-7 minutes.

Step 2

Add veggies and sauce ingredients. Add carrots, kale, and cucumber to skillet, cook for 3-5 minutes. Next, add in apple cider vinegar, ginger, coconut aminos, lime, and salt.

Step 3

Simmer and allow sauce to come together. Reduce the heat to medium low, simmer for another 5 minutes to allow the sauce to reduce and flavors to meld.

Step 4

Serve & enjoy! Serve chicken larb bowls with jasmine rice and fresh basil, mint, and cilantro. Top with any toppings you desire. I added more cucumbers, onions, and carrot.

Expert Tips

• Cook onions and garlic slow, at a low heat. This will allow the aromatics and flavor to release without burning.
• Cook the veggies with the meat and sauce helps to make it easier on digestion and also gives so much more flavor.
• The longer you allow to slowly simmer, the more time you allow the sauce flavors to meld and the better these chicken larb bowls.
• Don’t be bashful with the fresh herbs! Mint, basil, and cilantro bring so much brightness and vibrancy to these chicken larb bowls.

You May Also Like

• Thai Basil Beef
• Gluten Free Chicken Stir Fry
• Lemongrass Chicken Curry
• Thai Ground Turkey