Larb Gai Calories: A Flavorful Chicken Recipe

Larb gai is a Lao-style minced chicken salad, also popular in Thailand, seasoned with lime, fish sauce, herbs, chile and toasted rice powder. This version is served warm or at room temperature with crisp lettuce and fresh vegetables; its calorie count depends mostly on the chicken’s fat level, toasted rice and any rice served alongside.

Ingredients

1 lb (454 g) ground chicken, preferably 93% lean
1/4 cup (60 ml) water
2 tbsp (30 ml) fish sauce
3 tbsp (45 ml) fresh lime juice, plus extra wedges for serving
1 tsp (5 g) granulated sugar
2 tbsp (12 g) uncooked sticky rice or jasmine rice, for toasted rice powder
1/2 tsp (1 g) dried red chile flakes, or to taste
1/2 cup (20 g) thinly sliced shallots
1 cup (15 g) loosely packed mint leaves, roughly torn
1 cup (15 g) loosely packed cilantro leaves and tender stems, chopped
2 tbsp (10 g) thinly sliced scallions
1 small head butter lettuce, about 6 oz (170 g), leaves separated
1 cup (120 g) cucumber slices, for serving

Instructions

Make the toasted rice powder. Put the rice in a dry skillet over medium-low heat. Toast, stirring or shaking the pan often, for 8–10 minutes, until the grains are golden and fragrant. Transfer to a plate to cool for about 2 minutes, then grind to a coarse powder in a spice grinder or mortar and pestle. Set aside. Keep the powder slightly coarse rather than turning it into flour.
Mix the seasoning. In a small bowl, stir together the fish sauce, lime juice, sugar and chile flakes until the sugar dissolves. Taste a small amount and adjust the chile if desired. The dressing should taste tangy, salty and lightly sweet; the herbs and warm chicken will soften its intensity.
Cook the chicken. Put the ground chicken and water in a skillet or saucepan over medium heat. Break the meat into small pieces with a spoon and cook, stirring frequently, for about 6–8 minutes, until no pink remains. Check several pieces with an instant-read food thermometer: USDA FSIS sets the safe minimum for ground chicken at 165°F (74°C). Do not rely on color alone.
Season while warm. Remove the pan from the heat. Stir in the fish-sauce mixture and toasted rice powder. Add the shallots and mix well. Let the chicken stand for 2 minutes so the rice powder absorbs some of the juices, then fold in the mint, cilantro and scallions. Taste and add a little more lime juice or fish sauce if needed.
Serve. Spoon the larb into a serving bowl and arrange lettuce leaves and cucumber alongside. Serve warm or at room temperature, with lime wedges. Guests can scoop the mixture into lettuce leaves or eat it with rice.

Tips

Measure the rice powder rather than guessing. Two tablespoons of dry rice make enough for this batch and add texture without overwhelming the herbs. Store any extra toasted powder in an airtight container in the refrigerator and use it within a few weeks for best flavor.
Keep the chicken juicy. The small amount of water helps ground chicken cook gently without needing added oil. Stir and break it up as it cooks, and take the pan off the heat as soon as it reaches 165°F (74°C).
Balance the dressing at the end. Fish sauces vary in saltiness, and limes vary in acidity. Taste after combining everything; add lime for brightness, fish sauce for salt, or a pinch of sugar if it tastes too sharp.
Use herbs generously but add them off the heat. Mint and cilantro are key to larb’s fresh flavor. Stirring them in after cooking helps preserve their aroma and prevents them from wilting excessively.

Serving Suggestions

For a traditional-style meal, serve larb with warm sticky rice and raw vegetables such as cucumber, cabbage wedges, green beans or lettuce. Jasmine rice is a convenient alternative, though sticky rice is especially useful for scooping. Add the rice separately so diners can choose their portion; it also makes the calorie total easier to estimate. A bowl of clear vegetable soup or extra herbs can round out the meal without competing with the sharply seasoned chicken.

The lettuce leaves are optional, but they give the dish a crisp, easy-to-hold serving option. Put extra lime wedges and chile flakes on the table rather than making the entire batch very spicy. Larb can be served warm straight from the pan or allowed to cool briefly; avoid leaving it out for more than 2 hours.

Variations

Ground turkey works in place of chicken, but cook it to the same poultry safe minimum of 165°F (74°C). Ground pork is another common variation; cook it to 160°F (71°C), the USDA FSIS safe minimum for ground meat. The flavor and fat content will differ, so calorie estimates will change.

Fresh Thai bird’s-eye chile can replace the dried flakes: start with one finely sliced chile, then add more to taste. If you cannot find fish sauce, use soy sauce for a different, less traditionally savory flavor; it will also make the dish unsuitable for anyone avoiding soy. For a gluten-free meal, check that the fish sauce and any other packaged seasonings are labeled gluten-free.

Some versions use more herbs, different aromatics or a different balance of lime and fish sauce. For a slightly lower-calorie serving, use lean ground chicken and serve with lettuce and vegetables rather than adding a large portion of rice. The rice powder is a small but characteristic ingredient; omitting it changes the texture and removes its toasted, nutty note.

Storage and Reheating

Refrigerate leftover chicken within 2 hours of cooking, in a covered, shallow container. It keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. Store lettuce and cucumber separately so they stay crisp. The fresh herbs lose some brightness over time, so if making the dish ahead, reserve a little chopped mint and cilantro to add after reheating.

Reheat only the portion you plan to eat in a skillet over medium-low heat, stirring until steaming throughout and 165°F (74°C) on a food thermometer, the USDA FSIS safe temperature for leftovers. Add a teaspoon or two of water if the chicken seems dry, then refresh with lime and herbs. You may also freeze the cooked chicken mixture in an airtight freezer-safe container for up to 2–3 months; thaw overnight in the refrigerator and reheat to 165°F (74°C). Freeze without the lettuce and fresh garnishes.

Frequently Asked Questions

How many calories are in larb gai?
Calories vary with the leanness of the chicken, how much toasted rice powder is used and whether it is served with rice. For this recipe, a practical estimate is about 220–280 calories per serving for the chicken mixture alone, before rice or extra accompaniments. Treat that as an estimate, not a precise nutrition label; brands and ingredient measurements differ.

Does larb gai have fewer calories without rice?
Leaving out a side of rice lowers the calories in the complete meal, but the chicken mixture itself is unchanged. Lettuce leaves and cucumber offer a crisp way to serve it without rice, while sticky or jasmine rice makes the meal more substantial.

Can I make larb gai with chicken breast?
Yes. Finely chop or grind boneless, skinless chicken breast, or use packaged ground chicken breast. It is leaner and can dry out more quickly, so cook gently with the measured water and check its temperature with a thermometer.

Is toasted rice powder essential?
It is a defining textural and nutty element in many larb recipes. You can leave it out if necessary, but the mixture will be juicier and less textured. Do not substitute cooked rice; it will make the chicken mixture wet rather than adding the same toasted crunch.

Can I prepare larb gai ahead of time?
You can toast and grind the rice, mix the dressing and slice the shallots ahead. For the freshest flavor, cook the chicken and add the herbs shortly before serving. If fully prepared in advance, refrigerate promptly and follow the storage and reheating guidance above.

Is larb gai always spicy?
No. Chile amount varies by cook and recipe. Start with 1/2 teaspoon of dried flakes for gentle heat, or leave it out and offer chile at the table. Lime, fish sauce, herbs and toasted rice powder still give the dish its characteristic savory, bright flavor.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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