Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Spicy Chicken Larb with Thai-Style Roasted Cabbage

Scott Phillips

Servings: 4

The unofficial national dish of Laos, larb is also popular in Thailand and exemplifies the bold flavors of the region. Usually served with fresh vegetables as a salad, it’s made more winter friendly served over Thai-Style Roasted Cabbage.


  • 3 Tbs. soy sauce
  • 1 Tbs. light or dark brown sugar
  • 1 tsp. fish sauce
  • 1/2 tsp. sambal oelek; more to taste
  • 3 Tbs. grapeseed or vegetable oil
  • 1-1/2 cups finely chopped sweet onion
  • 1 Thai bird chile, half seeded and minced, half cut into rings and reserved for garnish, if desired
  • 1 tsp. minced garlic
  • 1 lb. ground chicken
  • 1/2 cup coarsely chopped fresh cilantro
  • Kosher salt
  • 1 tsp. finely grated lime zest; more to taste
  • 1 Tbs. fresh lime juice; more to taste
  • Thai-Style Roasted Cabbage
  • 3 to 4 scallions, green parts only, thinly sliced on a diagonal (about 1/4 cup)
  • 1/4 cup coarsely chopped dry-roasted peanuts

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 15
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 100
  • Sodium (mg): 1740
  • Carbohydrates (g): 34
  • Fiber (g): 10
  • Sugar (g): 18
  • Protein (g): 29


  • In a small bowl, whisk the soy sauce, sugar, fish sauce, and sambal oelek.
  • In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the onion and minced chile, and cook, stirring frequently, until the onion begins to soften, 2 to 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
  • Add the chicken and cook, breaking it up with a wooden spoon, until no longer pink, 6 to 8 minutes.
  • Add the soy sauce mixture, half of the cilantro, and 1/4 tsp. salt. Cooking, stirring, until the pan is almost dry, about 2 minutes.
  • Remove the pan from the heat, and add the lime zest and juice. Toss to combine, and season to taste with more zest, juice, and salt.
  • Serve the chicken over the cabbage. Top with the remaining cilantro, scallions, peanuts, and chile rings, if using.


Rate or Review

Reviews (5 reviews)

  • user-6993690 | 01/11/2021

    One of our favorite recipes combined with the roasted cabbage.

  • SoCo18 | 07/25/2019

    Yummy!! Next time I would add more sauce earlier for a deeper flavor in the chicken, and more chile for spicier. The whole thing was very easy and flavorful though. The lime zest and the fish sauce really knock it out of the park

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial