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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.


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Reviews (4 reviews)

  • 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

  • tjswan | 07/13/2019

    yum. i have made other versions of this before, but never with lime zest and i think it makes a big difference. i just made a few changes to the recipe based on what was available and my taste preferences; i used a serrano chili instead of bird's eye and some red pepper flakes, i omittted the kosher salt because it was salty enough with the soy and fish sauces and i also added a handful of halved cherry tomatoes to the cooked chicken. this is a great dish for summer.

  • moebears | 06/03/2018

    Really good with the roasted cabbage.

  • mixqueen | 11/18/2017

    This was great. I didn't have green onions and used jalepeno instead bird chile. Otherwise made as written. Will definitely make again.

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