Prep: 10 mins

Cook: 18 mins

Total: 28 mins

Servings: 2 servings

Larb gai is Thailand’s version of a Western-style grilled chicken salad, except the chicken is not grilled—it’s stir-fried. This dish is classic, traditional Thai. While this recipe is made with chicken, in Thailand, pork and even beef are also used.

Larb gai is best served while the chicken is still hot from the pan and the greens are cold, though you can also serve it with rice. A key ingredient is fresh mint, which marries beautifully with the chicken. This dish so good, it’s a little addictive.

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Ingredients

For the Salad Dressing:

• 1/4 cup lime juice, freshly squeezed

• 1/4 cup fish sauce

• 2 tablespoons brown sugar

• 2 cloves garlic, minced

• 1/2 teaspoon cayenne pepper

• 1/2 to 1 fresh red chile, minced, or 1/3 to 1/2 teaspoon dried crushed chile

For the Salad:

• 4 to 5 loosely packed cups arugula, or other garden greens of choice

• 10 to 15 fresh mint leaves, finely chopped

• 3 green onions, sliced

• 1 handful fresh basil

• 1 small red bell pepper, diced

• 1/2 cucumber, sliced or diced

• 4 tablespoons raw sticky rice, Japanese sweet rice, or 3 to 4 tablespoons chopped peanuts or cashews

• 1 to 2 tablespoons canola oil, or another neutral vegetable oil, for stir frying

• 1 shallot, or 1/4 cup chopped onion

• 1/2 pound chicken breast, finely chopped, or ground chicken, pork, or turkey

• 4 makrut lime leaves, very thinly sliced, optional

• 2 tablespoons fish sauce

• Water, as needed

Steps to Make It

1. Gather the ingredients.

   

2. Combine all salad dressing ingredients together in a cup or bowl. Stir to dissolve sugar. Set aside.

   

3. Combine all the cold salad ingredients in a large salad bowl (arugula/salad greens, mint, green onions, basil, red pepper, and cucumber).

   

4. If using rice, see instructions below. Set aside.

   

5. Place 1 to 2 tablespoons oil in a wok or frying pan over medium-high heat. Add the shallots, chicken, and lime leaf (if using).

   

6. As you stir-fry, add the fish sauce. Also, add a little water if the pan becomes dry. Stir-fry until chicken is cooked—about 8 to 10 minutes.

   

7. Transfer the hot chicken to the salad bowl with prepared salad ingredients. Pour over the dressing and toss well.

   

8. Finally, add the chopped nuts or ground toasted rice.

   

9. Taste test the salad, adding more fish sauce if you prefer it saltier or more flavorful. Add more dried crushed chile if you prefer it spicier. If too bitter, add a little more sugar.

   

10. Garnish with more mint or basil leaves or with some edible flowers.

    

11. Serve immediately while the chicken is still warm. 

To Make the Rice:

Ground toasted rice is traditionally added to this salad. This dish is also delicious without it or with ground or chopped nuts added instead. However, if you'd like to make this salad the authentic way, here's how:

1. Place uncooked rice in a dry wok or frying pan over medium-high heat. As rice heats up, shake the pan back and forth or stir with a spoon. After 6 to 8 minutes, the rice will turn a light golden brown and begin to pop (like popcorn).

2. When it begins to pop, transfer to a coffee grinder or pestle and mortar. Grind down to a coarse powder. (A coffee grinder works well for this. Simply wipe out with a clean, dry cloth, then pour in your rice and grind. For pestle and mortar, use a firm, circular grinding motion.)

3. Use in your recipe and enjoy.

Nutrition Facts
Servings: 2
Amount per serving
Calories	496
% Daily Value*
Total Fat 19g	25%
Saturated Fat 2g	12%
Cholesterol 96mg	32%
Sodium 4391mg	191%
Total Carbohydrate 40g	14%
Dietary Fiber 5g	18%
Total Sugars 22g
Protein 43g
Vitamin C 160mg	801%
Calcium 248mg	19%
Iron 5mg	30%
Potassium 1209mg	26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.