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Laab Gai- Thai Ground Chicken Salad

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Laab Gai is a Thai Ground Chicken Salad with a fresh herbs, toasted rice powder, and a spicy citrus dressing.

Up close view of salad on a white plate with lettuce on the side.

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. 

Overhead view of ingredients in individual bowls.

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.

Overhead view of finished laap Gai on a plate with lettuce and cucumbers.

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.

Up close view of dish on a white plate.

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

Overhead view of laab gai on a round white plate.

Laab Gai- Thai Ground Chicken Salad Recipe

Renee
A vibrant and spicy Thai Salad made with ground chicken and fresh herbs.
5 from 10 votes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4

Ingredients
  

  • 1 pound Ground Chicken Breast, thigh, or combination (You can also use ground turkey, pork, or beef).
  • 1/4 Cup Water (If using lean chicken breast)
  • 1/2 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
  • 1/4 Cup Cilantro leaves Chopped and packed
  • 1/4 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 1/4 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

Leftover Laab can be stored in the refrigerator up to 2 days and eaten cold or reheated slightly on the stove. Just keep in mind the herbs will be wilted.
To meal prep cook the ground chicken and store the herbs in one container, and the dressing in another. Then assemble before eating.
Video on how to make toasted rice powder can be found Here.
Recipe for Sticky Rice
More Thai Salads:
Papaya Salad  Yum Woon Sen  Crying Tiger

Nutrition

Calories: 181kcalCarbohydrates: 4gProtein: 21gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 98mgSodium: 457mgPotassium: 703mgFiber: 1gSugar: 1gVitamin A: 785IUVitamin C: 5mgCalcium: 29mgIron: 2mg

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.

Keyword Laab Gai, Laap Gai, Larb Gai
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5 from 10 votes (4 ratings without comment)

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17 Comments

    1. 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.

  1. 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!

  2. 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.

  3. 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!!

  4. 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.

  5. 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