Chicken Larb
4 People
234 Cals
Chicken Larb
4 People
234 Cals
About the recipe
This Chicken Larb is everything you want in a go-to meal: fresh, fragrant, protein-rich and unbelievably tasty. Inspired by classic Thai flavours, it’s light yet deeply satisfying, naturally low-carb, gluten-free, and comes together quickly with everyday ingredients. Juicy chicken mince is gently cooked to stay moist and luscious, then tossed with zesty lime, tamari, a touch of natural sweetness, and loads of fresh herbs that are bright fresh and dance on the palate.Perfect enjoyed warm straight from the pan or cold the next day as a vibrant salad, this is one of those recipes that works hard for you. It’s brilliant for meal prep, weeknight dinners, or effortless entertaining. Best of all, it’s endlessly adaptable—swap the chicken for turkey, fish, tofu or tempeh for a plant-based version, and serve it your way in crisp lettuce cups, with herbs and crunch, or even a little rice noodle action if you fancy. Clean, nourishing and so damn delicious, this Chicken Larb proves healthy food never has to be boring.
Nutrition Per Serving
234
Calories
7g
Fat
1g
Saturates
8g
Sugars
668mg
Salt
29g
Protein
15g
Carbs
2g
Fibre
Ingredients
LARB
- 500 g organic chicken tenderloin or chicken breast mince You can also use turkey, fish, tofu or grated tempeh
- 60 –100 ml water
- 1 red onion diced
- 2 cloves garlic thinly sliced
- 1/2 tsp turmeric optional
- 2 teaspoons grated ginger optional
- 2 –3 spring onions sliced
- 1 –2 teaspoons cornstarch or rice flour to thicken the pan juices
- 2 handfuls baby spinach leaves optional
DRESSING
- 2 limes juiced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons tamari gluten-free soy sauce
- 2 tablespoons maple syrup
- 1 bunch coriander finely chopped
- 1 bunch mint finely chopped
TO SERVE
- Crisp lettuce leaves cos, iceberg or butter lettuce
- Cucumber bean sprouts, avocado slices
- Sweet chilli sauce or fresh chilli on the side
- Roasted cashews or peanuts
- Rice noodles optional, if not keeping it low-carb
Method
- COMBINE the chicken mince, water, red onion, garlic, turmeric and ginger into a large frying pan over high heat.
- COOK for 8–10 minutes, breaking up the mince with a spoon as it cooks The water keeps the chicken moist, tender and luscious rather than dry, so add more if needed. No oil at this stage.
- MIX the cornstarch or rice flour with a small splash of water to form a smooth slurry. Pour into the pan and stir well to lightly coat the chicken and thicken the pan juices.
- FOLD IN the spinach (if using) and cook for 30 seconds, just until wilted.
- REMOVE the pan from the heat and onto a serving bench.
- COMBINE the lime juice, olive oil, tamari and maple syrup, then pour over the chicken.
- ADD the chopped coriander, mint and spring onions and gently toss to combine.
- TASTE and adjust seasoning if needed.
- (I prefer serving chilli on the side so everyone can customise.)
Notes & Inspiration
How to enjoy it
This Chicken Larb is incredibly versatile. Spoon it into crisp lettuce cups for a san choy bau–style meal, pile it into a bowl with herbs and crunch, or enjoy it straight from the fridge the next day as a fresh, herby protein salad. Add creaminess
For a soft, creamy contrast to the bright lime and herbs, add sliced avocado, a dollop of whole-egg mayo, or a spoon of coconut yoghurt. It mellows the acidity beautifully and makes the dish even more satisfying. Customise the heat
I like to keep chilli on the side—fresh chilli, chilli oil or sweet chilli sauce—so everyone can adjust the heat to their own taste without overpowering the delicate flavours. Make it low-carb or more substantial
Keep it light and low-carb with lettuce cups, cucumber ribbons or shredded cabbage.
If you want something heartier, serve with rice noodles or jasmine rice to soak up those delicious juices. Plant-based & protein swaps
This recipe works brilliantly with grated tempeh, tofu, turkey or fish. Tempeh in particular absorbs the dressing beautifully and gives a lovely, savoury bite. Perfect for meal prep
The flavours actually improve overnight. Store in the fridge for up to 3 days and add fresh herbs and avocado just before serving to keep everything vibrant. Entertaining tip
Serve the larb on a platter surrounded by lettuce leaves, herbs, lime wedges, roasted cashews and avocado slices. It looks abundant, relaxed and lets everyone build their own.
This Chicken Larb is incredibly versatile. Spoon it into crisp lettuce cups for a san choy bau–style meal, pile it into a bowl with herbs and crunch, or enjoy it straight from the fridge the next day as a fresh, herby protein salad. Add creaminess
For a soft, creamy contrast to the bright lime and herbs, add sliced avocado, a dollop of whole-egg mayo, or a spoon of coconut yoghurt. It mellows the acidity beautifully and makes the dish even more satisfying. Customise the heat
I like to keep chilli on the side—fresh chilli, chilli oil or sweet chilli sauce—so everyone can adjust the heat to their own taste without overpowering the delicate flavours. Make it low-carb or more substantial
Keep it light and low-carb with lettuce cups, cucumber ribbons or shredded cabbage.
If you want something heartier, serve with rice noodles or jasmine rice to soak up those delicious juices. Plant-based & protein swaps
This recipe works brilliantly with grated tempeh, tofu, turkey or fish. Tempeh in particular absorbs the dressing beautifully and gives a lovely, savoury bite. Perfect for meal prep
The flavours actually improve overnight. Store in the fridge for up to 3 days and add fresh herbs and avocado just before serving to keep everything vibrant. Entertaining tip
Serve the larb on a platter surrounded by lettuce leaves, herbs, lime wedges, roasted cashews and avocado slices. It looks abundant, relaxed and lets everyone build their own.
