Overhead view of finished Larb Gai on a plate with lettuce and cucumbers.
5 from 1 vote

Larb Gai

A Simple and Fresh Thai Salad made with ground chicken and fresh herbs.

Course Salad
Cuisine Thai
Keyword Larb Gai
Prep Time 15 minutes
Cook Time 12 minutes
Author Renee Fuentes


  • 1 lb Ground Chicken Breast, thigh, or combination
  • 1/4 Cup Water If using lean chicken breast
  • 1/2 Cup Red Onion Thinly Sliced
  • 1 Tbsp Toasted Rice Powder
  • 1-2 Tbsp Fish Sauce Taste first before adding more
  • 2-3 Tbsp Fresh Lime Juice Taste first as well
  • 1 Tbsp Thai Chili Flakes Use less for Mild
  • 1/4 Cup Cilantro leaves Chopped and packed
  • 1/4 Cup Mint Leaves Whole leaves


  1. 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.
  2. 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 juicer.
  3. Once the chicken is cooked, remove from heat and stir in sliced red onions. The residual heat will wilt the onions.
  4. 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.
  5. Finish by adding whole mint leaves and cilantro leaves. Serve with lettuce leaves, cucumbers, and or a side of rice.

Recipe Notes

Video on how to make toasted rice powder can be found Here.