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A fresh, vibrant Thai-inspired dish, this Chicken Larb Bowl combines savory ground chicken with bright lime, herbs, and a touch of sweet chile sauce—all served over warm rice for a satisfying meal.

Ingredients (Serves 3–4)

For the chicken larb:

• 400–500 g ground chicken

• 1 tablespoon oil

• 2 tablespoons sweet chile sauce

• 1 1/2 tablespoons fresh lime juice

• 1 tablespoon fish sauce

• 1 teaspoon soy sauce

• 1 teaspoon sugar (optional)

• 2 cloves garlic, minced

• 1 small onion or shallot, finely chopped

• 1–2 green chilies, finely chopped (optional)

• 2 tablespoons fresh cilantro, chopped

• 2 tablespoons fresh mint leaves, chopped

For the bowl:

• 2–3 cups cooked jasmine rice

• 1 cup lettuce or cabbage (shredded)

• 1 cucumber, sliced

• 1 carrot, julienned

• Lime wedges (for serving)

Instructions

1. Cook the chicken
   Heat oil in a pan over medium heat. Add garlic and onion, sauté until fragrant. Add ground chicken and cook, breaking it apart, until fully cooked.

2. Add sauces and flavor
   Stir in sweet chile sauce, fish sauce, soy sauce, lime juice, and sugar. Mix well and cook for another 2–3 minutes so the flavors combine.

3. Add herbs
   Turn off the heat and stir in chopped cilantro, mint, and green chilies. Mix gently to keep the herbs fresh and aromatic.

4. Prepare the bowls
   Divide cooked rice into serving bowls. Top with the chicken larb mixture.

5. Add fresh toppings
   Arrange lettuce, cucumber, and carrot around the chicken.

6. Serve
   Squeeze fresh lime juice on top before eating for extra tang and freshness.

Tips

• Use fresh herbs generously for authentic flavor.

• Adjust spice level by adding or reducing chilies.

• For a lighter version, serve with lettuce wraps instead of rice.

Flavor Profile

This dish delivers a perfect balance of savory, tangy, slightly sweet, and fresh herbal notes, making it light yet deeply satisfying.

Serving Suggestion

Serve warm with extra lime wedges and a drizzle of sweet chile sauce. It’s perfect for lunch, dinner, or meal prep.