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Larb Gai, a flavorful Thai minced chicken salad with crunchy vegetables and a light and tasty sauce. It’s easy to make, healthy and tastes wonderful.

a plate of larb gai next to a dish of fresh vegetables.

Larb Gai has always been a favorite meal of mine.  It is a delicious Thai salad featuring plenty of crunchy textures and fragrant herbs and it’s absolutely delicious!

Overhead view of Larb Gai on a bed of lettuce next to a small bowl of red sauce and a small plate of sliced red bell peppers and green onions

Why I Love This Recipe

  • Larb Gai is easy to make and filled with flavor. It can be made in one skillet in minutes!
  • This Thai recipe is low carb, healthy and low in calories.
  • It can be served as a side dish, as a salad, or as a main dish.
  • This recipe can be made with easily accessible ingredients that can be found in the Asian section of your supermarket.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Chicken: Although I often poach 4 boneless, skinless chicken breasts when I make Larb, you can also use ground chicken, ground pork, or even ground turkey in this recipe.
  • Ginger: Use fresh ginger for best flavor.
  • Garlic: I use fresh garlic. You could use 1/4 teaspoon of garlic powder instead.
  • Olive oil: I use extra virgin olive oil in this larb gai recipe as well as in every other recipe on ZagLeft that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Shallot: Use 1 shallot, peeled and sliced. It adds a whole lot of flavor.
  • Red Pepper and green onions
  • Mint and cilantro: These fresh herbs add a tremendous amount of flavor.
  • Fish sauce: A key ingredient in Thai food.
  • Lime juice: Fresh or bottled.
  • Chili paste and salt: For flavor.

How To Make This Recipe

  • In a small pan, I heated the oil and cooked some scallions, diced red peppers and garlic.
Diced scallions, red bell pepper and garlic sautéing in a saucepan
  • In another bowl, I combined green onions, chopped mint and cilantro.
Chopped green onions, mint and cilantro in a large mixing bowl
  • In a smaller bowl, I whisked together 3 tablespoons of fish sauce, 3 tablespoons of lime juice and 1 teaspoon of chili paste.  If you like a spicer Larb Gai, add more of the chili paste – a little at a time until you get the flavor you like.
Three lettuce cups filled with Larb Gai on a large plate

Expert Tips

  • Prep, slice, and chop all of the ingredients first because the cooking process is very fast.
  • This recipe works with almost any kind of meat; ground chicken, cooked chicken or ground turkey.

Frequently Asked Questions

How Do You Serve Larb Gai?

You can spoon the Larb Gai into lettuce cups or enjoy very simply on a bed of mixed lettuce.

Do You Eat Larb Cold?

It can be eaten warm or cold. Both ways are delicious.

Larb Gai is light, healthy and packed with flavor.  It can be made quickly and any leftovers you might have will taste wonderful the next day.


Larb Gai

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings
Larb Gai, a flavorful Thai minced chicken salad with crunchy vegetables and a light and tasty sauce. It’s easy to make, healthy and tastes wonderful.

Equipment

  • 2 quart saucepan
  • 10-inch skillet

Ingredients 

  • 4 cups chicken breasts , boneless, skinless (or 3 cubed cooked chicken)
  • 1 inch piece of fresh ginger , peeled and sliced
  • 2 cloves garlic , smashed
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 shallot , thinly sliced
  • 1 medium red pepper , diced
  • 2 cloves garlic , minced
  • 1/4 cup green onions , sliced
  • 1/4 cup fresh mint , chopped
  • 1/4 cup cilantro , chopped
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1 teaspoon chili paste

Instructions 

  • TO POACH THE CHICKEN (if using rotisserie chicken, skip).
  • Arrange the chicken, ginger and garlic in a single layer on the bottom of a pot. Scatter the salt over the top.
  • Pour in enough cool water to cover the chicken by an inch or so.
  • Place the pot of chicken on the stovetop over medium-high heat. Bring the water to a boil. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. Remove any foam with a spoon that accumulates at the top during the cooking.
  • Check the chicken after 10 minutes. It is done when no longer pink and an instant read thermometer in the thickest part of the meat registers 170 degrees F. (I find the chicken typically cooks in 10-12 minutes).
  • Remove the chicken from the liquid and place on a cutting board to cool. When cooled, pull the chicken apart with a fork and set aside.
  • Meanwhile, heat 1 tablespoon of olive oil in a medium sized pan on medium-high heat. Add the shallots and red pepper and cook for 8 minutes, stirring occasionally.
  • Add the garlic and cook for a minute more. Remove from heat and set aside.
  • In a large bowl, mix together the green onions, mint, cilantro and shredded chicken.
  • In a small bowl, whisk together the fish sauce, lime juice and chili paste. Pour over the chicken mixture and stir.
  • Spoon into lettuce cups or on top of a bed of lettuce.
  • Serve.

Notes

Expert Tips
  • Prep, slice, and chop all of the ingredients first because the cooking process is very fast.
  • This recipe works with almost any kind of meat; ground chicken, cooked chicken or ground turkey.
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18 Comments

  1. i have never heard of this salad but I need to try it! It sounds amazing!