Chicken Larb Recipe

Toast rice for powder (if not using pre-made)

Place 2 tablespoons of uncooked jasmine or sticky rice in a dry skillet over medium heat. Shake or stir frequently until the rice turns deep golden brown and emits a nutty aroma, 4–6 minutes. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder. Let cool.

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil. When shimmering, add the minced garlic and briefly sauté until fragrant, about 20–30 seconds — do not brown.

Add 1 lb ground chicken to the skillet. Break it up with a spatula and cook, stirring occasionally, until just cooked through and no longer pink, about 5–7 minutes. There is no need to develop much browning; the meat should be cooked but still tender. If the pan becomes dry, add a splash (about 1 tsp) of water.

While the chicken cooks, in a small bowl combine 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, and 1 teaspoon palm or brown sugar. Stir until the sugar dissolves. Taste and adjust so the dressing is bright and balanced (salty-sour-sweet).

Once chicken is cooked, remove pan from heat and immediately pour the fish sauce–lime mixture over the hot meat. Stir thoroughly so the warm chicken absorbs the dressing. The heat will slightly wilt aromatics added next and bloom flavors.

Stir in 2 tablespoons toasted rice powder and 1 teaspoon toasted dried chili flakes. Mix thoroughly so the rice powder is evenly distributed and gives the mixture a dry, slightly crumbly texture.

Add the thinly sliced shallot (1 medium) and thinly sliced red onion (1 small) to the warm chicken. Add chopped cilantro (1 cup), chopped mint (1 cup), and sliced scallions (from 2 stalks). Fold gently to combine. Season with 1 teaspoon ground white or black pepper. Taste and adjust with extra fish sauce, lime juice, or sugar if needed.

Let the larb rest 3–5 minutes off the heat so flavors meld. If the mixture seems dry, add a small splash (1–2 tsp) of water or lime juice to reach desired moisture; larb should be slightly juicy but not soupy.

Arrange butter lettuce leaves or mixed salad greens (about 6 cups) on a platter. Spoon warm chicken larb into lettuce cups or over the greens.

Scatter cucumber slices and extra cilantro or mint if desired. Offer lime wedges and additional toasted rice powder and chili flakes for individual adjustment.

Serve immediately while warm with steamed jasmine rice or as lettuce wraps. Leftovers can be chilled and kept in an airtight container for up to 2 days; add fresh herbs before serving if stored.