Quick Chicken Larb Ready in Under 20 Minutes
Punchy, fresh, and done before you finish debating what to eat.
Larb is the answer for nights when you want something that feels light and alive but still satisfying. You cook a pound of ground chicken in about five minutes, toss it with lime juice, fish sauce, red onion, fresh herbs, and a little chili heat, and dinner is on the table before the fatigue really sets in. No simmering, no marinating, no oven. Expect bold, tangy, savory flavors with a cooling herby finish. Serve it over rice or with lettuce cups — either way it works. This is weeknight eating at its most honest.
Ingredients
- 1 lb ground chicken
- 3 tbsp fresh lime juice — about 2 limes
- 2 tbsp fish sauce
- 1 tsp sugar
- 0.5 tsp red chili flakes — or more to taste
- 1 unit small red onion — thinly sliced
- 2 unit scallions — thinly sliced
- 0.5 cup fresh mint leaves — roughly torn
- 0.5 cup fresh cilantro leaves
- 2 tbsp toasted rice powder — see notes; store-bought or quick homemade
- 1 tbsp neutral oil — such as avocado or vegetable oil
Method
- 1 If making toasted rice powder from scratch, add 2 tbsp uncooked jasmine rice to a dry skillet over medium heat. Toast, stirring often, for 4–5 minutes until golden and fragrant. Transfer to a small bowl and crush to a coarse powder with the back of a spoon or a mortar and pestle. Set aside.
- 2 Heat the oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 3 Add the ground chicken and cook, breaking it up with a spatula, for 5–6 minutes until cooked through with no pink remaining. Remove from heat.
- 4 While the chicken is still warm (not piping hot), stir in the fish sauce, lime juice, sugar, and chili flakes directly in the pan.
- 5 Add the sliced red onion, scallions, mint, cilantro, and toasted rice powder. Toss everything together until well combined.
- 6 Taste and adjust — more lime for brightness, more fish sauce for salt, more chili for heat.
- 7 Serve immediately over steamed jasmine rice or with crisp lettuce cups for scooping.
Variations
- Vegetarian Swap — Replace ground chicken with 1 lb crumbled extra-firm tofu or finely chopped mushrooms (cremini or oyster work great). Use soy sauce in place of fish sauce and add a small squeeze of extra lime to compensate for the depth.
- Even Faster (Skip the Rice Powder) — Omit the toasted rice powder step entirely and serve right away — you lose a little texture but save 5 minutes and the flavors still shine.
- No Fresh Herbs — If your fridge is bare, use a handful of shredded cabbage or thinly sliced cucumber for crunch in place of the herbs — it won't be traditional but it still works well.
Notes
Toasted rice powder (khao khua) is the secret texture element in larb — it adds a subtle nutty crunch. You can buy it pre-made at Asian grocery stores or make it in 5 minutes as described in step 1. Don't skip it if you can help it. Larb is best eaten fresh while the herbs are bright; leftovers are fine cold or reheated but the herbs will wilt. If you can't find ground chicken, pulse chicken thighs in a food processor 8–10 times until coarsely ground.
Equipment that helps
- Large skillet — A wide surface lets the ground chicken brown quickly and evenly instead of steaming in its own liquid.
- Mortar and pestle — Crushes toasted rice into a coarse powder in about 30 seconds — a small bowl and spoon work too but this is faster.
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