Looking for a fast, fresh weeknight dinner? These Chicken Larb Bowls are everything you want in a satisfying meal: savory, citrusy, aromatic, and ready in under 30 minutes. This Thai-inspired ground chicken is simmered with garlic, shallot, and ginger, then spooned over warm jasmine rice with cool, crisp cucumbers on top.
It’s simple, clean, and full of bold flavor—perfect for meal prep or a quick weeknight dinner.
Why You’ll Love This Chicken Larb Bowl
- Quick & easy: Ready in less than 30 minutes.
- Fresh, bright flavor: Lime, herbs, and aromatics make it incredibly flavorful.
- Light but satisfying: Paired with jasmine rice for a balanced, comforting bowl.
- Perfect texture contrast: Cool cucumber + warm chicken = perfection.
- Great for meal prep: Stores well and reheats beautifully.
What Is Chicken Larb?
Chicken larb (sometimes spelled laap or laab) is a traditional Southeast Asian dish made with minced meat, fresh herbs, aromatics, and lime. It’s known for its brightness and simplicity—you get bold flavor without a long cook time.
This version keeps things easy and accessible while staying true to the core flavors.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients that pack huge flavor:
Ground Chicken
Lean, mild, and perfect for absorbing flavor.
Aromatics
Garlic, shallot, and ginger create the savory foundation.
Lime Juice + Soy Sauce
Salty, bright, and umami-rich.
Cilantro
Stirred in at the end keep the larb vibrant.
Cucumber + Jasmine Rice
Simple toppings that add crunch and balance the rich, tangy chicken.
Chicken Larb Bowls
Equipment
- Large skillet
Ingredients
- 1 lb ground chicken
- 1 tablespoon avocado oil or neutral oil
- 3 cloves garlic minced
- 1 small shallot thinly sliced
- 1 tablespoon grated fresh ginger
- 1 –2 Thai chilies minced (optional)
- 1 tablespoon lime juice
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- 1 teaspoon chili flakes
- 1/3 cup chicken broth
- 1/3 cup chopped cilantro
- 1 tablespoon toasted rice powder optional but traditional
Instructions
- Cook the aromatics:
- Heat the oil in a large skillet over medium heat. Add garlic, shallot, and ginger. Cook 1–2 minutes until fragrant.
- Cook the chicken:
- Add ground chicken, breaking it apart with a spoon. Cook 5–6 minutes or until no longer pink.
- Season the mixture:
- Stir in lime juice, soy sauce, brown sugar, chili flakes, and chicken broth. Simmer 2–3 minutes to let the flavors develop.
- Finish with herbs:
- Remove from heat. Stir in chopped cilantro and toasted rice powder if using.
- Assemble bowls:
- Add jasmine rice to serving bowls. Top with sliced cucumbers and spoon the warm chicken larb over top.
- Serve:
- Add lime wedges if desired and enjoy immediately
Notes
- Toasted rice powder gives authentic texture and flavor but is optional.
- For a gluten-free version, use tamari instead of soy sauce.
- Add extra chili flakes if you like heat.
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