Thai Chicken Larb Recipe

Ground chicken: The main protein in this dish, providing a tender and flavorful base.

Fish sauce: Adds a salty and umami depth to the dish, essential in Thai cooking.

Lime juice: Brings a bright and tangy flavor that balances the savory elements.

Sugar: Adds a touch of sweetness to balance the acidity and saltiness.

Fresh herbs: A mix of mint, cilantro, and basil, adding freshness and complexity.

Red onion: Provides a sharp and slightly sweet crunch.

Chili flakes: Adds heat and a bit of smokiness, adjustable to taste.

When cooking the ground chicken, ensure to break it up into small pieces using a wooden spoon or spatula. This helps the meat cook evenly and allows it to absorb the flavors from the fish sauce, lime juice, and sugar mixture more effectively. Additionally, to enhance the aroma and flavor of the fresh herbs, gently bruise them with your hands before adding them to the dish. This releases their essential oils, making the Thai Chicken Larb even more fragrant and flavorful.

• ground chicken - Substitute with ground turkey: Ground turkey has a similar texture and flavor profile, making it a suitable alternative.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertone.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which complements the dish.

• chopped fresh herbs (mint, cilantro, basil) - Substitute with parsley and dill: Parsley and dill provide a fresh, herbaceous flavor, though the taste will be slightly different.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots have a milder, sweeter flavor that works well in place of red onions.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used in the same quantity.

• Allow the ground chicken larb to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled Thai chicken larb into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the larb within 3-4 days. The flavors will meld together beautifully, making it even more delicious.
• For longer storage, place the airtight container in the freezer. The Thai chicken larb can be frozen for up to 2 months without losing its vibrant flavors.
• When ready to enjoy, thaw the frozen larb in the refrigerator overnight. This slow thawing process helps retain the texture and taste of the dish.
• Reheat the Thai chicken larb gently in a skillet over medium heat. Add a splash of lime juice or fish sauce to revive the flavors if needed.
• Serve the reheated larb with fresh lettuce leaves or rice, and garnish with additional fresh herbs and chili flakes for an extra burst of flavor.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of olive oil or a bit of chicken broth to prevent sticking.
  3. Add the leftover Thai chicken larb to the skillet.
  4. Stir occasionally until heated through, about 5-7 minutes.
  5. Add a squeeze of lime juice to refresh the flavors before serving.

• Microwave Method:

  1. Place the Thai chicken larb in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Check if it's heated through; if not, continue in 30-second intervals.
  5. Garnish with fresh herbs if desired.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Thai chicken larb evenly in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until heated through.
  5. Stir halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming basket.
  2. Place the Thai chicken larb in a heatproof dish that fits in the steamer.
  3. Steam for about 5-7 minutes, or until heated through.
  4. This method helps retain moisture and keeps the herbs fresh.

• Sous Vide Method:

  1. Place the Thai chicken larb in a vacuum-sealed bag or a resealable bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Once heated, remove from the bag and serve immediately.

• Skillet: Use this to cook the ground chicken over medium heat until fully cooked.

• Mixing bowl: Combine the fish sauce, lime juice, and sugar in this bowl, and later mix in the cooked chicken and other ingredients.

• Spatula: Stir and break up the ground chicken while cooking in the skillet.

• Measuring spoons: Measure out the fish sauce, lime juice, sugar, and chili flakes accurately.

• Knife: Chop the fresh herbs and thinly slice the red onion with this tool.

• Cutting board: Use this surface to chop the herbs and slice the red onion.

• Serving dish: Present the finished Thai Chicken Larb in this dish, ready to be served with lettuce leaves or rice.

Pre-cook the chicken: Cook the ground chicken in advance and store it in the fridge. This way, you can quickly assemble the larb when you're ready to eat.

Use a food processor: Chop the fresh herbs and red onion in a food processor to save time on prep work.

Pre-mix the sauce: Combine the fish sauce, lime juice, and sugar ahead of time and store it in a jar. Shake well before using.

Batch prep: Double or triple the recipe and store portions in the fridge or freezer for quick meals later.