Thai minced chicken salad

Thai minced chicken salad

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(37 ratings)

Prep: 40 mins Cook: 10 mins


Serves 4 as a light meal or starter
Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal261
  • fat8g
  • saturates1g
  • carbs9g
  • sugars5g
  • fibre2g
  • protein39g
  • salt2.72g
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  • 2 lemongrass
  • 4 lime leaves, stalks removed
    Lime leaf

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 2 red chillies, deseeded
  • 3 garlic cloves
  • fingertip-length piece fresh root ginger
  • 4 skinless chicken breasts
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 tsp chilli powder
  • 50ml fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 red onion, chopped
  • 3 tbsp lime juice
  • handful each mint, basil and coriander leaves, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

To serve

  • 3 Baby Gem lettuces, leaves separated
  • 1 cucumber, seeds removed and cut into strips lengthways
  • 200g beansprouts


    been sp-rowts

    Widely seen as a major, somehow magic, ingredient, beansprouts

  • lime wedges, to serve



    The same shape, but smaller than…


  1. Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.

  2. Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.

  3. Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

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Comments, questions and tips

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27th Mar, 2013
Far far too salty - put in less than suggested and still would take out less. Other than that, the flavours were lovely - just one tweak and I'll be making again :) Served with sticky rice and shredded cucumber/spring onions inside little gem lettuce leaves. Yum.
7th Jan, 2013
very good recipe. this will help me with my catering GCSE!!!
24th Nov, 2012
Absolutely delicious and as good as I've ever tasted it! Really easy to make too. I, as others have done, used minced turkey as it was easier to find. Couldn't find lime leaves so added some peel and plenty of juice. Will most certainly make it again. Now a firm favourite!!
24th Nov, 2012
Fantastic flavour and really easy to prepare. Highly recommended!
thecherub's picture
5th Sep, 2012
I loved this, OH not so keen. I think it was the fish sauce that spoilt it for him. Was very easy and quick to do though. May trying and smuggle this one into our dinner plans once again anyway!
30th Jun, 2012
this was a complete disaster my blender was not capable of blending the lemon grass finely enough and as a results the salad was full of woody peices and it was also a bit too salty. My partner refused to eat it! I was really looking forward to this too. I would only do this reecipe if you have a decent blender or maybe chop the lemon grass separatly with a good knife.
12th Jun, 2012
Don't know if the chillies I used were hotter than others but definately didn't need any additional chilli powder
21st May, 2012
a bit too much effort for me. V messy and fiddly. Tasted lovely tho!
28th Apr, 2012
We cook a lot of thai food and so for us, this is an easy recipe using store cupboard ingredients. A fabulous explosion of some of my favourite flavours except the ginger. A little bit of prep work and then ready in minutes. I don't know how they say allow 40 minutes preperation time. Like others said, I used kaffir lime leaves (we buy them in bulk from the Chinese supermarket and freeze them - there are lots of thai recipes that use them). I was not sure what type of basil to use (holy, sweet or Mediterranean). I could not be bothered to dig the holy basil out of the freezer so I used some Mediterranean basil that was close to hand. It worked very well. I only used 1 medium to large chicken breast for two people as a starter.
4th Mar, 2012
very very tasty but found that all the chopping took too much time and was very messy. If i can find the ingredients already chopped and in a jar I will definitely do it again!


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