This easy Larb Gai Thai Chicken Skillet has all the classic flavors of larb gai, but in one pan.
Those of you who are fans of Thai food already know the deal with larb gai. Juicy ground chicken, salty bursts of fish sauce, bright pops of lime, and just the right hit of chili heat, all piled onto crisp lettuce with cool, crunchy cucumbers. And then, of course, there’s the absolute mountain of fresh herbs. Mint! Cilantro! Scallions! I swear, if a dish doesn’t come with at least a handful of herbs, I start questioning my life choices.
Larb is my non-negotiable whenever I eat Thai food, but let’s be real—none of us can run off to our favorite local Thai joint every time the craving hits. That’s why this larb gai skillet is a game changer. It’s got everything you love about the classic, including ultra-juicy chicken, bold, zippy flavors, and yes, an abundant amount of herbs—but with the added bonus of being a hearty, one-pan meal. Cabbage and cauliflower rice bring just enough body to make it feel like a full-on, ultra-satisfying dinner while still keeping things light and fresh. And if you’re the type who craves all the flavor, go ahead and double up on the herbs. No one’s stopping you.
Is This Larb Gai Thai Chicken Skillet Healthy?
This dish is loaded with nutrients and won’t leave you in a carb coma. I take that as a win. The lean ground chicken is full of protein, while the cauliflower and Napa cabbage duo contain plenty of fiber, vitamin C, and other antioxidants. The citrus ingredients (lime juice and pineapple) add even more vitamin C to the mix, while the fresh herbs and other veggies offer another dose of antioxidants.
Now, fish sauce and sriracha will be the ingredients to watch out for if you’re minding your sodium intake. In that case, you may wish to go in with a light hand when adding additional salt.
A Dish For Good Luck
Though many of us associate larb with Thai cuisine, the dish actually originated in Laos, where it is a national dish. Larb, sometimes called laab, is often associated with luck and served at special events. This is because the dish was historically served to Laotian royalty at a time when meat was more scarce.
Today, every time I eat larb gai, I think of it as my own mini-celebratory event. Not a bad excuse to invite good vibes into your life, right?
How Do I Store Leftovers?
Store your leftovers in an airtight container in the fridge for up to 3 days. If the herbs start looking a little wilty, just toss in some fresh ones before eating. Reheat the chicken if you want, or just eat it cold straight from the fridge.
Serving Suggestions
I like to serve this with some Thai Fried Rice or, as a way to dress up the cauli rice, some Cilantro-Lime Cauliflower Rice. You could also enjoy something refreshing on the side, such as a Thai Mango-Avocado Salad or a Thai Cucumber Salad.
Recipe
Ingredients
- 3 cups cauliflower cut into bite-sized florets
- 1 tablespoon coconut oil
- 1/2 pound lean ground chicken
- 1/4 cup green onion sliced
- 4 cups Napa cabbage chopped
- 3 tablespoons 100% pineapple juice
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1/2 tablespoon sriracha or to taste
- 1/3 large cucumber chopped
- 1/4 cup cilantro roughly chopped
- 3 tablespoons fresh mint minced
- Sea salt to taste (optional)
Instructions
- Place the cauliflower into a food processor and process until broken down and rice-like. Set aside.
- Heat the coconut oil in a large, high-sided frying pan on medium-high heat. Add in the chicken and green onion and cook, breaking up the chicken, for 2 minutes.
- Add in the cauliflower rice and cook until the chicken is lightly browned, about 2-3 minutes.
- Add in the Napa cabbage, stirring to combine. Cover the pot, turn to medium heat, and cook, stirring occasionally, for 3 minutes.
- Uncover the pot and add in the pineapple juice, fish sauce, lime juice, and sriracha, stirring to combine. Turn the heat to high and bring to a boil. Once boiling, boil for 3 minutes or until most of the liquid evaporates, stirring frequently so the bottom doesn't burn.
- Remove the pan from the heat and stir in the cucumber, cilantro, and mint. Season to taste with salt, if needed.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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