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Chicken Laab

My take on Thai chicken laab — fresh, fiery, and full of herbs, toasted rice, and sharp lime dressing. One of my all-time favourite dishes.
Prep Time30 minutes
Cook Time12 minutes
Total Time35 minutes
Course: Appetizer, Main Course, Salad
Cuisine: Thai
Keyword: Isaan food, Larb, Spicy chicken sald, Thai chicken laab, Thai chicken sald
Servings: 4 people
Calories: 374kcal
Author: Jeff

Equipment

  • 1 Mixing bowl
  • 1 spoon
  • 1 wok or frying pan
  • 1 gas burner or electric hotplate

Ingredients

  • 800 g minced chicken thigh
  • 50 ml vegetable oil
  • 1 med eschallot or red onion
  • 1 bunch coriander or cilantro
  • 1 bunch mint spearmint or garden mint
  • 2 Tbs ground toasted rice Use Thai glutinous or sticky rice if available
  • 1 Tbs Ground hot chilli Adjust to your preference. I like it hot.
  • 200 ml laab dressing

Instructions

  • Prepare the ingredients. Have everything ready before you start. Mince the chicken yourself or use good-quality store-bought mince. Finely slice the red onion or Thai shallots. Pick the leaves from the coriander and mint. Toast and grind the rice, or use prepared ground rice. Make the dressing and set aside.
  • Heat the wok. Place a wok or large frying pan over high heat. Add a small amount of vegetable oil and allow it to get hot.
  • Cook the chicken. AddAdd the minced chicken and stir-fry over high heat. Cook just until the meat changes from pink to pale and is cooked through. Do not overcook — it should stay tender and juicy.
  • Drain excess liquid. If the chicken releases a lot of liquid, drain off about 80% of it. This keeps the final dish fresh and punchy rather than watery.
  • Combine everything. Transfer the chicken to a mixing bowl. Add the sliced onion, herbs, ground toasted rice, dried chilli, and dressing. Mix well until everything is evenly coated.
  • Taste and adjust. CheckCheck the balance. Adjust with more lime, fish sauce, or chilli if needed.
  • Serve. Spoon onto a serving plate and finish with a light sprinkle of extra toasted rice. Serve immediately.

Notes

  • Laab should be bold, fresh, and properly spicy. Adjust chilli to taste, but don’t be afraid of heat.
  • I often use a mix of fresh and packaged lime juice for balance and consistency.
  • Do not overcook the chicken — it should stay tender and juicy.
  • If the mixture looks watery, drain excess liquid before adding the dressing.
  • Best eaten immediately while the herbs are fresh and fragrant.

Nutrition

Serving: 4g | Calories: 374kcal | Carbohydrates: 7g | Protein: 39g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 212mg | Potassium: 554mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 818IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg