If you’re craving something zippy, herby, and incredibly fresh—look no further than this 20-Minute Laotian Chicken Larb (Larb Gai)! With bold flavors from lime, fish sauce, and aromatic herbs tucked into crisp lettuce cups, this iconic dish comes together faster than your favorite takeout and is guaranteed to satisfy.
Why You’ll Love This Recipe
- Lightning Fast Dinner: From start to finish, this meal only takes 20 minutes—faster than waiting for delivery and twice as satisfying!
- Explosion of Flavor: A balance of tangy lime, umami-rich fish sauce, savory chicken, and aromatic fresh herbs makes every bite pop.
- Healthy & Customizable: Served in crunchy lettuce cups with lean chicken and piles of fresh veggies, it’s light, nourishing, and easy to adapt to your liking.
- Dinner Party Worthy: Bright garnishes and interactive lettuce wraps make this Laotian classic a showstopper for guests—or a fun dinner at home!
Ingredients You’ll Need
This 20-Minute Laotian Chicken Larb (Larb Gai) is all about big flavor from simple, everyday ingredients. Each one brings something unique—from snap and freshness to rich, salty depth. Here’s why you’ll want to use every single one:
- Neutral oil: Helps gently sauté the aromatics and chicken without overpowering the delicate flavors. Go for canola, avocado, or grapeseed.
- Scallions (white and green parts): Offer a mild, oniony punch with lovely color and freshness. Sautéing them first infuses the oil with flavor.
- Ground chicken: Lean, quick-cooking, and perfect for soaking up the saucy goodness. Try to use dark meat for extra juiciness if you can.
- Garlic: Gives a subtle depth and warmth—freshly chopped truly makes a difference here.
- Kosher salt: Accentuates all the flavors and seasons the chicken beautifully.
- Reduced sodium soy sauce: Adds a savory, umami layer to the sauce without making things too salty. Regular soy sauce works in a pinch.
- Limes (juiced): The bright, sour lift is non-negotiable—it wakes up the whole dish and adds that signature Laotian zing.
- Fish sauce: Yes, it’s assertive, but it brings the real-deal Southeast Asian flavors you crave. Don’t skip it!
- Sambal oelek (or Sriracha): For gentle heat and a touch of chili tang. Adjust to your spice-loving heart’s desire.
- Brown sugar: Balances out the salt and acid with a hint of subtle sweetness.
- Red onion: Paper-thin slices add punchy crunch and beautiful color on top.
- Lettuce leaves (Butter, Bibb, Boston): Use these as edible cups for your larb—they’re crisp, refreshing, and make for gorgeous presentation.
- Fresh mint, cilantro, and basil: Essential for that fresh, herby finish. Thai basil is a bonus if you find it, but any combo works!
Variations
One of the joys of 20-Minute Laotian Chicken Larb (Larb Gai) is how you can freestyle with add-ins or swaps to suit your cravings or pantry staples. Don’t be shy—let’s make it your own!
- Swap the protein: Try ground turkey, pork, or even tofu for a vegetarian-friendly version—the seasonings work with them all.
- Add crunch: Toss in roasted peanuts or cashews for texture and a nutty flavor twist that pairs well with the herby finish.
- Toss in more veggies: Raw shredded carrots, thinly sliced radish, cucumber, tomatoes, or bean sprouts add freshness and color. The more the merrier!
- Packed with heat: Like it spicy? Use extra sambal oelek, Sriracha, or mince in a fresh Thai chili.
How to Make 20-Minute Laotian Chicken Larb (Larb Gai)
Step 1: Sauté the Scallions
Start by getting a large wok or skillet nice and hot over medium-high heat—this helps a quick sear and brings out the best in all the aromatics. Swirl in the neutral oil, then scatter in those sliced scallions. Stir them around for 1-2 minutes, just until they turn lightly golden and fragrant. They’ll form a flavorful base for everything to come.
Step 2: Add the Chicken and Garlic
Next, add the ground chicken and chopped garlic right into the pan with the scallions. Sprinkle over the Kosher salt. Cook, breaking up the meat gently with a spatula or spoon. You want bite-sized crumbles and for it to be fully cooked (about 4-6 minutes)—trust your nose, it should smell amazing by now!
Step 3: Mix in the Sauce
Once your chicken is just cooked through, turn off the heat and pour in the soy sauce, lime juice, fish sauce, sambal oelek, and brown sugar. Stir everything together well, letting the residual heat meld all those flavors. Now’s the time to taste: adjust with more lime, hot sauce, or a pinch more salt if you need a punchier kick.
Step 4: Assemble and Serve
Spoon the warm larb into crisp lettuce leaves. Top each cup with thinly sliced red onion plus generous handfuls of fresh mint, cilantro, and basil. Pile everything onto a platter, serve with lime wedges on the side, and let everyone build their own—all that’s left is to dig in!
Pro Tips for Making 20-Minute Laotian Chicken Larb (Larb Gai)
- Go Extra Thin With the Red Onion: Use a mandoline (or your best knife skills) for whisper-thin slices—they integrate with the larb beautifully and never overpower a bite.
- Don’t Overcrowd the Pan: Give your chicken room to brown and sear, not steam; use a large pan for the best texture and flavor.
- Add Herbs at the Last Moment: Toss the mint, basil, and cilantro in just before serving for the brightest, freshest taste and vivid green color.
- Taste Your Lime Juice: Limes can vary! Adjust the final hit of acidity to your liking—this is what makes 20-Minute Laotian Chicken Larb (Larb Gai) so craveably fresh.
How to Serve 20-Minute Laotian Chicken Larb (Larb Gai)
Garnishes
Don’t hold back on the fresh herbs—a wild flurry of mint, cilantro, and basil is essential. A few extra lime wedges, razor-thin red onion, and maybe roasted nuts (like peanuts or cashews) on top add beautiful color and irresistible layers of taste and texture.
Side Dishes
Sticky rice is a classic pairing for 20-Minute Laotian Chicken Larb (Larb Gai), making it extra filling and all the more tempting. Or, keep things cool with a bright cucumber salad, tangy pickles, or even fresh summer rolls for a truly Southeast Asian feast.
Creative Ways to Present
Pile the larb into lettuce cups and serve platter-style so everyone can DIY and share. Or, mound the larb onto a big salad with extra greens, cucumbers, and herbs for a crunchy main-course salad. For party bites, spoon the mixture into small endive leaves for elegant, two-bite canapés.
Make Ahead and Storage
Storing Leftovers
Simply pop any leftover cooked larb in an airtight container and store it in the fridge for up to 5 days. Keep the lettuce leaves and fresh herbs separate for best texture—they stay crisp and perky until you’re ready to assemble your next round.
Freezing
While tempting, freezing is not recommended for 20-Minute Laotian Chicken Larb (Larb Gai)—the juicy, herby freshness gets lost and the texture can suffer once thawed. For the best experience, make it fresh and enjoy right away!
Reheating
To enjoy leftovers, simply reheat the chicken filling gently in a skillet over medium heat or in short bursts in the microwave. Stir well and add a fresh squeeze of lime and a handful of new herbs to revive all the bright flavors.
FAQs
-
Is this recipe authentic Laotian larb?
This 20-Minute Laotian Chicken Larb (Larb Gai) is inspired by authentic Lao flavors—lime, fish sauce, herbs—but is streamlined for home cooks. For a more traditional approach, you can add toasted ground rice powder and use fresh Thai chili for extra heat.
-
What can I use instead of fish sauce?
If you need a substitute for fish sauce, try a mix of soy sauce plus a splash of lime juice. While you’ll miss a little depth, the dish will still be vibrant and delicious.
-
Can I make this dish less spicy?
Absolutely! Simply reduce or omit the sambal oelek (or Sriracha) and taste as you go. The rest of the dish will still be bursting with flavor, and guests can always add more heat at the table.
-
Can I prepare the chicken larb mixture ahead?
Yes! You can cook the chicken filling up to a day in advance—just keep it chilled, and reheat gently before serving. Add the fresh herbs and garnishes just before eating for the best taste and color.
Final Thoughts
If you’re looking to shake up your dinner routine with something fresh, fast, and full of life, you can’t go wrong with 20-Minute Laotian Chicken Larb (Larb Gai). This dish is always a crowd-pleaser—simple enough for busy weeknights, but special enough to share with those you love. Happy cooking and enjoy every zesty, herb-packed bite!
Print
20-Minute Laotian Chicken Larb (Larb Gai) Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Laotian
- Diet: Low Calorie
Description
This 20-Minute Laotian Chicken Larb (Larb Gai) is a quick and flavorful dish that combines ground chicken with a delicious blend of Asian seasonings, served in fresh lettuce cups for a light and satisfying meal.
Ingredients
For the Larb:
- 2 Tbsp neutral oil
- 3 scallions, thinly sliced, white and green parts
- 1 lb ground chicken
- 3 cloves garlic, finely chopped
- 1 tsp Kosher salt
- 3 Tbsp reduced sodium soy sauce
- 2 limes, juiced (about 3–4 Tbsp)
- 1 Tbsp fish sauce
- 1 Tbsp sambal oelek (or Sriracha)
- 1 Tbsp brown sugar
- 1/2 small red onion, very thinly sliced into half moons
For Serving:
- Lettuce leaves (Butter, Bibb, or Boston lettuce)
- Garnishes: fresh mint, cilantro, and basil
Instructions
- Sauté the Scallions: Heat oil in a wok or large pan, sauté scallions for 1-2 minutes.
- Add Chicken: Cook ground chicken and garlic with salt until fully cooked.
- Add Sauce: Mix in soy sauce, lime juice, fish sauce, sambal oelek, and brown sugar; adjust seasoning.
- Assemble and Serve: Fill lettuce cups with chicken mixture, top with red onion, herbs, and lime wedges.
Notes
- Leftovers: Store in an airtight container in the fridge for up to 5 days.
- Substitutions and Add-ins:
- Fresh Herbs: Try Thai basil in addition to mint, cilantro, and basil.
- Nuts: Add roasted cashews or peanuts for extra crunch.
- Vegetables: Experiment with shredded carrots, cucumbers, tomatoes, radishes, or beansprouts.
- Freezing: Not recommended; best enjoyed fresh!
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 980mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 100mg
