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Chicken Larb Bowls

A bright, savory Thai-inspired chicken larb served over warm jasmine rice with fresh sliced cucumbers. Simple, clean, and perfect for a weeknight dinner or midday lunch.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

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

Equipment

  • Large skillet

Method
 

  1. Cook the aromatics:
  2. Heat the oil in a large skillet over medium heat. Add garlic, shallot, and ginger. Cook 1–2 minutes until fragrant.
  3. Cook the chicken:
  4. Add ground chicken, breaking it apart with a spoon. Cook 5–6 minutes or until no longer pink.
  5. Season the mixture:
  6. Stir in lime juice, soy sauce, brown sugar, chili flakes, and chicken broth. Simmer 2–3 minutes to let the flavors develop.
  7. Finish with herbs:
  8. Remove from heat. Stir in chopped cilantro and toasted rice powder if using.
  9. Assemble bowls:
  10. Add jasmine rice to serving bowls. Top with sliced cucumbers and spoon the warm chicken larb over top.
  11. Serve:
  12. 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.