This Thai-inspired chicken larb (Larb gai or Laab Gai) is the perfect healthy weeknight meal. These ground chicken lettuce wraps are loaded with fresh herbs and savory flavors—they’re the perfect healthy weeknight meal.

What is Chicken Larb?

Larb is a popular ground meat salad served in Laos and Thailand. Like any dish, it varies widely by region but is always made with some sort of minced or ground meat. Larb can be made with ground beef (try my beef larb), ground chicken, ground pork, ground duck, ground turkey and even ground fish (shrimp would be delicious). 

It’s widely flavored with lime juice, fish sauce, chiles, mint, and scallions. The meat, herbs, and sauce are generally stir fried together then served with cabbage, lettuce or an assortment of vegetables and sticky rice. (I like to serve these as chicken lettuce wraps.)

a shallow white bowl filled with ground chicken and herbs set on a platter with lettuce, rice, peanuts, and herbs

Why This Recipe Works 

This recipe is my take on the classic dish Laab Gai (chicken larb). To make this dish weeknight-friendly I made a few ingredient changes while being mindful not to deviate too far from the traditional dish. (Though if you’re looking for a super-traditional recipe, check out this Chicken Larb recipe from Tasty Thais.) 

There are a few ingredients in these Thai chicken lettuce wraps that simply can’t be compromised, and fish sauce is one of those. It’s a must, and if you want to make other delicious recipes like Coconut Salmon Curry or my Bun Cha Salad, you’ll need fish sauce. It can easily be found in most grocery stores next to the Asian sauces. 

For a more authentic Larb, try sprinkling some toasted rice powder over top (we’ve got a recipe for it in our Thai Steak Salad). You can also use toasted rice powder in Laos Meat Salad which is similar to Larb but made with diced steak.

ground chicken, scallions, herbs, limes, shallot, lemongrass, peanuts and fish sauce set on a counter



For these healthy chicken lettuce wraps we’re using ground chicken. It’s convenient and easy to find at most major grocery stores. If we were making a traditional version you would mince chicken breast into a fine texture. 


Larb is all about fresh and powerful flavors and for our version of chicken larb we’re using shallot, jalapeno and lemongrass. Many recipe will call for Bird’s Eye chiles, Thai chiles or serranos. You can use whatever you like and prefer. Jalapeno is the least spicy of them all, but we find it pairs well with chicken. 


Herbs are one of the most important components of this dish. A mixture is essential for striking the perfect balance of flavors. Our version uses a mix of scallions (green onions), fresh mint and fresh cilantro. 


The sauce for larb is more like a vinaigrette. Fresh lime juice, pungent fish sauce and honey is all you need for the sauce. It’s light, savory and tangy. Find fish sauce in the Asian aisle of your grocery store or find it at an Asian market. 

For Serving 

We like to serve this recipe as chicken lettuce wraps. Pile the ground chicken mixture into lettuce leaves (we like butter lettuce) or cabbage leaved with cooked rice and toasted peanuts and onion flakes. 

ground chicken and herbs in a lettuce cup on a white plate

How to Make Chicken Larb

  1. Toast the peanuts and onion flakes in a skillet. These two ingredients are not traditional, but are a flavorful substitute to the commonly used toasted rice powder.
  2. In the now-empty skillet, cook the ground chicken until cooked through, but not browned. Larb is made by gently cooking the ground chicken, not “frying” or “browning” it.
  3. While the chicken cooks, rinse the sliced shallot under cold water. We find raw, uncooked shallot are often too potent in a dish if not rinsed. If you’re curious and adventurous, you could quick-pickle the shallot in some lime juice instead of rinsing it. 
  4. Add the shallot, scallions (aka green onions or spring onions) lime juice, fish sauce, jalapeno, lemongrass, and honey to the chicken mixture and stir to combine. 
  5. Stir in half of the herbs and transfer to a serving dish. Top with additional herbs, toasted peanuts, and flaky sea salt.


How do you eat larb?

Larb is often served lettuce-wrap style with large cabbage or lettuce leaves on the side along with white rice, fresh vegetables, and toasted peanuts for topping.

Should larb be served hot or cold?

Larb is most often served warm—and that’s how I recommend serving it. When served warm, the flavors and fat of the dish meld beautifully together. Once chilled, the natural fat from the ground beef firms up and becomes less desirable.

Does this chicken lettuce wrap recipe keep well? And how should I reheat it?

I find this chicken larb recipe keeps well for up to 2 days. Any longer and the herbs lose their flavor and oomph. To reheat, add the meat mixture to a medium skillet and gently reheat over medium.

Chicken Larb (Larb Gai)

5 from 2 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Yield 4 servings


A traditional Thai dish adapted for busy weeknights. This Thai-inspired Chicken Larb (Larb Gai or Laab Gai) is loaded with fresh flavors, savory chicken, and crunchy texture.


  • 1 medium shallot, thinly sliced
  • ½ cup roasted unsalted peanuts, roughly chopped
  • 2 teaspoons dried onion flakes, optional
  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • Kosher salt
  • 3 scallions, thinly sliced
  • 1 lime, juiced
  • 2 tablespoons fish sauce
  • 1 jalapeno or serrano, thinly sliced*
  • ½ 6 inch stalk lemongrass, tough outer layers removed, finely chopped
  • 1 teaspoon honey or sugar
  • ½ cup torn mint leaves
  • ½ cup roughly chopped cilantro, leaves and tender stems
  • Flaky sea salt, optional
  • 1 head bibb or butter lettuce
  • Cooked jasmine rice


  • Add shallots to a bowl; cover with cold water and set aside.
    sliced shallots in a glass bowl filled with water
  • In a large skillet over medium heat, toast peanuts until starting to brown, about 4 minutes. Add onion flakes, if using, and toast until brown, 1–2 minutes. Transfer to a bowl and set aside. Wipe out skillet.
    peanuts and onion flakes in a skillet
  • Add oil to now-empty skillet and heat over medium, add chicken and cook, breaking meat apart with back of wooden spoon or spatula, until meat is no longer pink, but not browned, about 5 minutes; season with ½ teaspoon kosher salt.
    ground chicken in a skillet
  • Drain shallots.
  • Remove skillet from heat and stir in shallots, scallions, 3 tablespoons lime juice, fish sauce, serrano(s), lemongrass, and honey. Season with salt to taste and let cool 5 minutes.
    ground chicken, shallots and scallions in a skillet
  • Stir in half of the cilantro and half of the mint. Transfer to a serving dish and top with remaining herbs, flaky salt and a handful of reserved toasted peanut and onion flakes. Serve with green cabbage leaves, cooked long-grain rice and remaining toasted peanut mixture.
    ground chicken and herbs in a skillet


Jalapeno or Serrano: you can use either here. If you like things really spicy use a serrano (discard the seeds if you don’t want it overly spicy). We use serrano in my beef larb because beef can stand up to that heat really well. We prefer jalapeno in these chicken lettuce wraps because it’s more mild and pairs well with the chicken.


Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
a shallow white bowl filled with ground chicken and herbs set on a platter with lettuce, rice, peanuts, and herbs

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine,,, and more.

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