Laab Gai- Thai Ground Chicken Salad
Laab Gai is a Thai ground chicken salad that’s refreshing, herby, and full of umami. The combination of citrusy lime, salty fish sauce, fresh herbs, and aromatic toasted rice powder creates a bold, well-balanced flavor in every bite.
Reader Abby says: “Ohhhhh my goodness! Tastebud explosion!! This is the best recipe!!! Tastes just like it’s from our local Thai place. One of the best recipes! Thank you!!” ★★★★★
Laab or Larb Gai translates to chicken, but it can be made with any type of ground meat (pork, beef, or turkey). My family has a tradition of eating this on New Year’s day, since ‘laab’ means wealth and prosperity.
Ingredientes Needed
The ingredients are pretty minimal, but one that may be difficult to find is the toasted rice powder. This gives laab its unique flavor and texture. You can find pre-made toasted rice powder in Asian stores or here on Amazon, but it’s also easy to make your own. See instructions below.
- Ground Chicken- Dark meat will provide more flavor, but you can also do white meat.
- Limes– Use fresh squeezed limes for the best flavor
- Cilantro and Mint Leaves– Give them a rough chop or leave them whole if the leaves are small.
- Red onion– or substitute shallots
- Thai Ground Chili pepper- You can substitute red pepper flakes, but it won’t be as spicy.
How to Make Toasted Rice Powder
Add about 2 tablespoons of sweet glutinous rice grains to a pan over medium heat. If you have fresh or dried lime leaves, add those in as well. Toast until the grains have some color to them and become fragrant.
Then add to a spice grinder and grind. If you don’t have a spice grinder, you can use a blender. Pour the rice through a strainer to remove any large pieces that may not have gotten blended. You want to end up with a fine powder.
This toasted rice powder is also used in the dipping sauce for Crying Tiger.
How to Make Laab Gai
Cook the ground chicken in a non-stick skillet with no oil. Cook thoroughly and keep the juices in the pan. You can also add some water to make it juicer. Since I used chicken breast I added 1/4 cup of water.
Once the chicken is cooked, remove from heat and stir in sliced red onions. The residual heat will wilt the onions. Then add the toasted rice powder, lime juice, fish sauce, and Thai chili flakes. Taste it and add more lime, fish sauce, or chili if needed.
Most Thai cooking is based on personal taste. Whether you prefer saltier, sour, or spiced food, it’s customizable to your taste buds. Finish by adding whole mint and cilantro leaves.
Serve immediately with lettuce leaves, cucumbers, and a side of Sticky Rice. Leftover laab can be stored up to 2 days, and eaten cold. If you prefer to reheat it, keep in mind the herbs will be wilted. You can revive it by adding more fresh herbs.
More Thai Salads
Laab Gai- Thai Ground Chicken Salad
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Ingredients
- 1 pound Ground Chicken Breast, thigh, or combination (You can also use ground turkey, pork, or beef).
- ¼ Cup Water (If using lean chicken breast)
- ½ Cup Red Onion thinly Sliced
- 1 tablespoon Toasted Rice Powder
- 1-2 tablespoon Fish Sauce (start with 1, taste and add more if needed)
- 2-3 tablespoon Fresh Lime Juice (taste and add more if needed)
- 1 tablespoon Ground Thai Chili Peppers (use less for mild spice)
- ¼ Cup Cilantro leaves
- ¼ Cup Mint Leaves
Instructions
- (Skip this step if using pre-made toasted rice powder.) To make the toasted rice, add about 2 tablespoons of sweet glutinous rice grains to a pan over medium heat. Toast until the grains have some color to them and become fragrant. Then add to a spice grinder and grind. If you don't have a spice grinder, you can use a blender and then pour the rice through a strainer to remove large pieces that may not have blended. You want to end up with a fine powder.
- Cook the ground chicken in a non-stick skillet without oil. Cook thoroughly and keep the juices in the pan. If using chicken breast add about ¼ cup of water to make it less dry.
- Once the chicken is cooked, remove from heat and stir in sliced red onions. The residual heat will wilt the onions.
- Add the toasted rice powder, lime juice, fish sauce, and Thai chili flakes. Taste it and add more lime, fish sauce, or chili if needed.
- Finish by adding whole mint leaves and cilantro leaves. Serve with lettuce leaves, cucumbers, or a side of rice.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
I love larb! Wonder if this would taste good with tofu?
Hi Marci! I’m not sure how the texture would be with Tofu. Can you eat fish? I’ve made Larb with canned Tuna and Salmon. Turns out delicious and my go to when I’m in a rush.
Actually I now have seen a Larb recipe with hard pressed tofu, so yes, definitely give it a try 🙂
This recipe was delicious! I lam actually from Thailand, and have always loved this dish. I didn’t realize how easy it was to make! This recipe is the kind that I like, there are so many variations of it, but this was nearly perfect! Often times, I’ve had larb that is too dry or too herb-y tasting. As with Thai food, you will have to adjust the fish sauce, pepper and lime to your taste. Thank you!
That’s so great to hear, I’m glad you enjoyed the Larb! Thank you for leaving a review 🙂
We all loved it ages 10,45,65,67
Daughter used more lime,Thai food is one of my favorites, but I have never tried Larb Gai before.
I’m so glad you all enjoyed it!! Thank you for the review 🙂
Ohhhhh my goodness! Tastebud explosion!! This is the best recipe!!! Tastes just like it’s from our local Thai place. One of the best recipes! Thank you!!
Thank so much, Abby! Glad you enjoyed it 🙂
Insane! Can not wait to try this!
Hope you love it!
I made this tonight….delicious. I did add a teaspoon of fresh minced ginger to the chicken as it cooked. This will be a regular, especially during warm weather.
So happy you enjoyed it, Shannon! Thank you 🙂
This looks delicious and I can’t wait to try it. Is there a substitute for toasted rice flour? I don’t have any and don’t really want to make my own. Thanks.0
Hi Jane, there is not a substitute for the rice powder, you can just omit it 🙂
This was the best Laab Gai recipe ever! Thank you for making me so happy!
Yay!! Thank you, Maddie! I’m so happy you enjoyed it 🙂
This is a really easy recipe! I lowered heat and added red onion to soften. Once onion was translucent I removed chicken from heat and added a few splashes of soy sauce and spicy chili oil to season the larb. I found it very fishy after adding 2 tablespoons of fish sauce even after using 3 tablespoons of lime fresh lime juice. (I recommend eliminating fish sauce next time but still adding chili oil)
Hi Silvia- I’m so glad you enjoyed the laab! I will say that if you are not use to cooking/eating fish sauce, it can seem overpowering. But it’s a staple condiment in Thai cooking 🙂 Glad you were able to make it work for your taste!