Tuesday, 8 November 2016

Chicken Larb

Carole's Chatter: Chicken Larb

I called this dish Chicken Larb – but I'm not sure that is a correct description.  I suspect larbs are made with minced meat – and certainly you could have used chicken mince instead of chicken thighs.


Chicken thighs – diced (hard work)

For the chicken marinade:
Fish sauce
Soy Sauce
Sweet Chilli Sauce
Lemon juice
Chinese cooking wine (or sherry)

Chopped spinach
Spring onion (scallion)
Lobe of a red capsicum (bell pepper)
Bean sprouts (mung)
Corn – canned kernels
Cherry Tomatoates
Coriander stalks – chopped

For Garnish:
Coriander leaves


First dice your chicken and mix it with the marinade ingredients and put it in the fridge (at least 30 minutes is good)

Carole's Chatter: Chicken Larb vegetable ingredients

With a different knife and chopping board, chop up the vegetable ingredients – the corn and the spinach are ok as they are.

Fry off your chicken.  Add all the other ingredients and cook until heated through.  This doesn't take long.  Then serve with the garnish of coriander leaves.

Nice with rice on the side.


  1. Sounds lovely and fresh, Carole. But I'm not sure about dicing the chicken thighs. Maybe I'd use breasts? Or maybe make larbs. :-)

  2. I love making this at home and sometimes use pork mince instead of chicken mince and it's also nice served in lettuce cups :)

  3. This sounds delicious! I had never heard of larb before, so I had to come check it out.


Your comments are most welcome. Cheers