Thai-Inspired Chicken Larb Rice Bowls
with Cucumber, Herbs & Toasted Rice Powder
- Wheat
This tangy Lao and Northern Thai specialty is made of minced chicken combined with pickled shallot, mint, cilantro, chili sauce, Sriracha (of course!), and lots of fresh lime juice. You'll serve it over fluffy jasmine rice and crisp lettuce leaves, then garnish with fresh mint, crispy fried onions, and toasted rice powder for roasty crunch. Lettuce leaves on the side make the perfect cradle for this savory, spicy, piquant treat.
Ingredients
1 unit
Mini Cucumber
1 ounce
Sweet Thai Chili Sauce
1 teaspoon
Garlic Powder
5 teaspoon
Rice Wine Vinegar
10 ounce
Ground Chicken
¼ ounce
Cilantro
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 teaspoon
Sriracha
4 ounce
Heirloom Grape Tomatoes
¾ cup
Jasmine Rice
1 unit
Shallot
2 unit
Lime
½ ounce
Mint
1 unit
Baby Iceberg Lettuce
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Reserve 2 TBSP rice (4 TBSP for 4 servings) in a small bowl; set aside for Step 2. (You’ll be making toasted rice powder in the next step and will need a spice grinder, mortar and pestle, or small blender. If you don’t have one of these tools, don’t reserve any rice here; skip Step 2.) • In a small pot, combine remaining rice, 1 cup water(1 3⁄4 cups for 4), and a pinch of salt. (If you’re not making the toasted rice powder in Step 2, cook all the rice using 1 1⁄4 cups water; 2 1⁄4 cups water for 4.) Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. • Keep covered off heat until ready to serve.
• Add reserved rice to a large dry pan over medium-high heat. Cook, stirring and shaking pan frequently, until rice is evenly browned, 3-6 minutes (it should be the color of butterscotch). Turn off heat. Wipe out pan. • Transfer toasted rice to a spice grinder, mortar and pestle, or small blender; pulverize until finely ground (it should be the texture of ground black pepper). Set aside until ready to use in Step 5.
• Heat a drizzle of oil in pan used for rice over medium-high heat. Add chicken and season with salt and pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Turn off heat; stir in garlic powder until combined.
• While chicken cooks, wash and dry produce. • Halve, peel, and thinly slice shallot. Place in a large bowl and stir in vinegar; set aside to pickle. • Halve tomatoes. Roughly chop cilantro. Pick mint leaves from stems; roughly chop leaves. Quarter limes. Trim and discard root end from lettuce. Carefully remove 6-8 outer leaves and reserve; thinly slice remaining lettuce. Trim and thinly slice cucumber into rounds.
• Transfer chicken mixture to bowl with shallot mixture. Add tomatoes, cilantro, chili sauce, Sriracha, half the mint, half the toasted rice powder (if using), half the crispy fried onions, a drizzle of olive oil, and juice from half the limes; mix until thoroughly combined. • Taste and season with salt, pepper, and more lime juice if desired.
• Fluff rice with a fork. • Divide rice between shallow bowls. Top with as much shredded lettuce as you like. Top lettuce with chicken larb; garnish with as much remaining mint, remaining crispy fried onions, and remaining toasted rice powder (if using) as you like. Serve with reserved whole lettuce leaves (use them to make lettuce cups!), cucumber, and any remaining lime wedges on the side.
Ground Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique, fresh flavors with tangy sauces, herbs, and lime. Some found it a bit bland and suggested adding fish sauce for depth.
- Ease of prep: While some found it easy, others felt it had many steps. The toasted rice powder was worth the effort for most who tried it.
- Suggestions: Consider adding fish sauce for authenticity, adjusting vinegar to taste, and using romaine lettuce instead of iceberg for sturdier wraps 🍲.
- Portions: Several mentioned generous veggie portions, though a few wanted more chicken or substance relative to the rice.
- Texture: The crispy fried onions were a hit; some found the ground rice added pleasant crunch, while others felt it was gritty.
Reviews from our home cooks
Wow! As big fans of Thai food, we were surprised at how easy it is to make larb at home-with toasted rice powder!? This was a fantastic dish, with the savory flavors from the chicken (would also like to try it with pork) and tangy lime juice, sweet heat from the sauces (we added more at the table for extra heat) to the fresh herbs which were a wonderful touch, this was very satisfying and delicious! Might try adding a bit of fish sauce next time. Definitely a favorite!
I REALLY enjoyed this one!! Larb is one of my go-to's when I hit a Thai restaurant, so I've had my fair share of it! This recipe is a good one! The flavors were great! I really like the toasted ground rice on it to give it a nice crunch. I will definitely be ordering this one again!
Great recipe! This is one of my favorite foods, and the recipe was easier than when I've made it on my own. However, it was slightly too sweet, and I added some fish sauce and dried chilli flakes from my pantry. Could also use some red onion.
The spices were ok but Thai larb I have tried both here and in Thailand has a lot of heat as part of the flavor profile. I realize heat isn't everybody's like but having the option of a small red or green hot pepper thinly sliced would have been wonderful. So Siracha for the not so spicy people with the option to use the small hot pepper for those seeking traditional Larb flavor profile. Just a suggestion. Otherwise the dish was OK
The toasted rice powder was well worth the effort it takes to make, a very unique and delicious flavor that I had never experienced before
The mint, the tomatoes, the cucumber - this was EXTREMELY refreshing. Seemed a little bland with everything going on - needed more seasoning on the chicken itself. Maybe just more of the asian dressing/sriracha? Maybe just a little soy? Otherwise a very fresh and refreshing dish.
Delicious but a bit of a fiddle and messy. We put all the ingredients together in the bowl except for the crispy onions, rice powder, and remaining limes. Suggest the lettuce wraps not be used.
Very good, lots of good flavors from the mint, lime and sauce! Love different cultural foods HF has been doing. Only complaint and why I didn't give 4 stars is the lettuce fell apart when making the wraps with the chicken and rice, it would have been better with a butter lettuce that can stand up to wrapping better.
The sweet chili sauce wasn't as thick as usual and the dish needed more sauce but overall good meal. Wished I could have tried out the rice powder but didn't have the right tools. Very filling with all the veggies and the lettuce was plenty.
Flavors (cilantro, lime, mint) were so good! I skipped the toasted rice and regret it only because this was so delicious-I can only imagine what that would have added! Looking forward to ordering this again.
