Laab Gai is a Thai Ground Chicken Salad with a fresh herbs, toasted rice powder, and a spicy citrus dressing.
Laab Gai is with chicken, but it can be made with any type of ground meat (pork, beef, or turkey). This dish is quick and easy to make with very few ingredients.
The only one that may be difficult to find is the toasted rice powder, which gives laab it's 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.
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How to Make Toasted Rice Powder
Add about 2 tablespoons of sweet sticky 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 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.
This Post has a video that shows you how to make toasted rice powder.
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 ¼ 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.
A majority of Thai cooking is based on personal taste, if you prefer saltier, sour, or spice, it's customizable to your taste buds. Finish by adding whole mint leaves and cilantro leaves.
Serve immediately with lettuce leaves, cucumbers, and a side of Sticky Rice.
Letover laab can be stored up to 2 days, and can be eaten cold.
More Thai Salads:
Papaya Salad, Nue Nam Tok, Yum Woon Sen
Laab Gai- Thai Ground Chicken Salad Recipe
Ingredients
- 1 lb 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 Taste first before adding more
- 2-3 tablespoon Fresh Lime Juice Taste first as well
- 1 tablespoon Ground Thai Chili Peppers Use less for Mild
- ¼ Cup Cilantro leaves Chopped and packed
- ¼ Cup Mint Leaves Whole leaves
Instructions
- (Skip this step if using pre-made toasted rice powder.) To make the toasted rice, add about 2 tablespoons of sweet sticky 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 any large pieces that may not have gotten blended. You want to end up with a fine powder.
- Cook the ground chicken in a non-stick skillet with no 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.
- 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.
- Finish by adding whole mint leaves and cilantro leaves. Serve with lettuce leaves, cucumbers, and or a side of rice.
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.
Marci Symington says
I love larb! Wonder if this would taste good with tofu?
Renee says
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.
Renee says
Actually I now have seen a Larb recipe with hard pressed tofu, so yes, definitely give it a try 🙂
Nangus says
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!
Renee says
That's so great to hear, I'm glad you enjoyed the Larb! Thank you for leaving a review 🙂
Sandy says
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.
Renee says
I'm so glad you all enjoyed it!! Thank you for the review 🙂
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!!
Renee says
Thank so much, Abby! Glad you enjoyed it 🙂