Chicken Larb Lettuce Wraps Recipe

If you’re craving something bright, boldly flavored, and wonderfully fresh, Chicken Larb (Larb Gai) is the dish you need in your life! This Thai classic features tender ground chicken tossed with zingy lime, crunchy peanuts, fresh herbs, and a hint of chili heat—all nestled into cool lettuce cups for the most irresistible, hands-on meal.

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Ingredients You’ll Need

The beauty of Chicken Larb (Larb Gai) lies in its simple yet punchy ingredients. Each one plays an essential role—bringing everything from cooling crispness to savory depth—so don’t skip any if you want authentic flavor!

• Shallot: Lends a gentle, sophisticated oniony bite; soaking mellows the sharpness so it blends in beautifully.
• Roasted Unsalted Peanuts: Toasting brings out their natural sweetness and adds a satisfying crunch.
• Dried Onion Flakes (optional): These get toasted with the peanuts and add a caramelized savory note.
• Ground Chicken: The star of the show—mild, juicy, and perfect for absorbing every bit of the tangy dressing.
• Olive Oil: A little oil helps the chicken brown gently while keeping things moist.
• Kosher Salt: Essential for seasoning the chicken as it cooks, ensuring every piece is flavorful.
• Scallions: Offer a grassy freshness and a pop of green in each bite.
• Lime: The bright, citrusy backbone of the dish; don’t be shy with the juice!
• Fish Sauce: Adds deep umami and a signature Thai savoriness that cannot be matched.
• Jalapeño or Serrano: Throw in as much or as little as you want for custom heat; seeds mean extra spicy.
• Lemongrass: This aromatic herb gives Chicken Larb (Larb Gai) its signature citrus-floral note—finely chop it for best texture.
• Honey or Sugar: Just a teaspoon balances out all that lime and fish sauce with a touch of sweetness.
• Mint Leaves: Cooling, fragrant, and vibrant—an absolute must for the larb experience.
• Cilantro (leaves and tender stems): For even more freshness and herbaceous pop.
• Flaky Sea Salt (optional): Sprinkled on top, it adds little pops of salty crunch.
• Bibb or Butter Lettuce: These leaves are sturdy and pliable, the perfect edible “cups” for serving.
• Cooked Jasmine Rice: For soaking up all the delicious dressing—fluffy and aromatic!

Variations

Chicken Larb (Larb Gai) is flexible by nature! Feel free to put your own spin on it using what’s in your fridge or to suit your cravings—here are some tasty ways to personalize this dish:

• Vegetarian Larb: Swap the ground chicken for firm tofu or plant-based crumbles; simply crumble and sauté as you would the chicken.
• Pork or Turkey Larb: Ground pork or turkey both work beautifully—just adjust the seasoning as needed for each protein.
• Nut-Free Version: Omit the peanuts and sprinkle in toasted pumpkin seeds for nutty crunch without any allergens.
• Extra Veggie Boost: Finely chop cucumber, radish, or carrots and toss them in for extra color and fresh bite.
• Ultra-Spicy: For serious heat seekers, double up on the chili or add a spoonful of Thai chili flakes (prik bon) at the end.

How to Make Chicken Larb (Larb Gai)

Step 1: Soak the Shallots

Thinly slice your shallot and let it hang out in a small bowl of cold water. This quick soak tames its sharpness, giving you a gentle, almost sweet onion flavor that shines through but never overpowers the Chicken Larb (Larb Gai).

Step 2: Toast the Peanuts and Onion Flakes

Set a large skillet over medium heat and toast the peanuts until they’re golden and fragrant—about four minutes. If using dried onion flakes, add them for the last minute or two until extra toasty. Be sure to stir often so nothing burns. Transfer to a bowl and set aside while you get cooking!

Step 3: Cook the Chicken

After a quick skillet wipe, add the olive oil and cook the ground chicken over medium heat. Use a wooden spoon or spatula to break it up so there are no big clumps. Season with kosher salt and cook just until it’s no longer pink—keep things gentle so the chicken stays moist and tender.

Step 4: Combine Aromatics and Dressing

Drain the shallots and, with the skillet off the heat, stir them in along with the scallions, lime juice, fish sauce, sliced chili, chopped lemongrass, and honey. Give everything a gentle toss—you’ll immediately smell the zesty transformation. Adjust salt to taste, and let the mixture cool for about five minutes before adding herbs.

Step 5: Finish with Herbs and Serve

Once cool, fold in half of the mint and cilantro. Scoop the Chicken Larb (Larb Gai) onto a platter, sprinkle with flaky sea salt (if using), more herbs, and a big handful of your toasted peanut mixture. Serve with lettuce leaves and jasmine rice, and don’t forget the extra nuts for sprinkling on top!

How to Serve Chicken Larb (Larb Gai)

Garnishes

The finishing touch for Chicken Larb (Larb Gai) is a shower of fresh mint, cilantro, and a final sprinkle of flaky sea salt. Don’t forget an extra handful of toasted peanuts and, if you love spice, a few extra chili slices for a blast of bold color and heat.

Side Dishes

This dish shines with a side of jasmine rice to mop up all the zesty juices. For a crunchy contrast, try some cool cucumber spears or steamed green beans—a vibrant, veggie-packed plate really lets the Chicken Larb (Larb Gai) star.

Creative Ways to Present

While lettuce cups are a classic, Chicken Larb (Larb Gai) also makes an unforgettable rice bowl or topping for a colorful salad. For party appetizers, assemble mini wraps on cabbage leaves and secure with toothpicks—perfect for sharing and impressing your guests!

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Larb (Larb Gai) in an airtight container in the fridge for up to 3 days. Keep the leafy greens and herbs separate if possible so they stay perky and fresh.

Freezing

While the cooked chicken larb itself can be frozen for up to 2 months, herbs and lettuce don’t freeze well. Freeze the chicken mixture alone, then add fresh herbs and garnishes after reheating for best flavor and texture.

Reheating

Gently rewarm Chicken Larb (Larb Gai) in a skillet over low heat or in the microwave in short bursts. Wait to stir in the herbs until after reheating to keep everything tasting freshly made!

FAQs

Final Thoughts

Once you’ve tasted Chicken Larb (Larb Gai), it’s easy to see why it’s such a beloved staple in Thai cuisine. Bursting with flavor, fast to make, and so much fun to eat, this is one dish you’ll crave again and again. Give it a try—I can’t wait for it to become your new weeknight favorite too!

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