Thai Chicken Larb with Jasmine Rice and Loads of Herbs

This super simple Thai Chicken Larb is a tasty, sweet and spicy dinner that can be on the table in less than 30 minutes. Larb is especially popular in Laos and Isan, neighboring rural sections of Thailand, and has become well-known around the world due to its refreshing, herb-infused, and spicy sauce that is usually stirred into ground meat and topped with lots of fresh herbs. This is my take on chicken larb, though it can be substituted with ground turkey or ground beef. In fact, this recipe is endlessly adaptable. Sometimes I add chopped green beans and red pepper to up the veggie quota, but if you’re pressed for time, the dish is delicious even without the veggie add-ins. This quick stir-fry dinner is composed largely of pantry ingredients. This amazing sauce is made from a combination of soy sauce, hoisin, brown sugar, and rice vinegar. The sugar adds a bit of sweetness while the red pepper flakes pack a punch. Fresh herbs are a must here. They give the dish a refreshing burst; the basil, mint, and parsley, not to mention the tri-colored cherry tomatoes, add such freshness to the sweet and spicy chicken mixture. Yum!

Thai Chicken Larb with Jasmine Rice and Loads of Herbs

Serves 4


Cook Time: 15-20 minutes


  • 1 cup jasmine rice, cooked according to package instructions
  • ½ cup chicken stock
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • Crushed red pepper flakes, to taste
  • 1 ½ tablespoons light brown sugar
  • 1 tablespoon rice vinegar
  • 1-2 tablespoons olive oil
  • Veggie add-ins, if desired (1/2 lb. green beans cut into 1-inch pieces, 1 chopped red bell pepper)
  • 2 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced
  • 1 lb. ground chicken breast
  • 1 cup whole fresh basil leaves, loosely packed
  • ¼ cup whole fresh mint leaves, loosely packed
  • 2 tablespoons whole fresh Italian parsley, loosely packed
  • 1 cup tri-color cherry tomatoes, halved


  1. Whisk together the chicken stock, soy sauce, hoisin, red pepper flakes, brown sugar, and rice vinegar in a small bowl.
  2. In a large sauté pan, heat the olive oil over med-high heat. Cook the veggie add-ins, if using, until the pepper is softened and the green beans are cooked through. Remove veggies to a bowl and set aside.
  3. Add a tablespoon of olive oil to the pan and return to med-high heat. Sauté the garlic and shallots until translucent, 2-4 minutes. Add the ground chicken to the pan and cook 5-6 minutes, until the chicken is cooked through. 
  4. Stir in the stock mixture and cook over medium heat, until the sauce has thickened, about 2-3 minutes. Return the green beans and pepper to the pan. Stir in the basil, mint, and parsley and remove the pan from the heat. 
  5. Divide the rice between four serving bowls. Top with the Chicken Larb mixture. Top the larb with cherry tomatoes. Enjoy! 

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