Laotian Larb Gai with Sticky Rice, Peanuts & Mint
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Laotian Larb Gai with Sticky Rice, Peanuts & Mint

Cool cucumbers, cabbage and mint are the finishing touches on this spicy Asian chicken salad.

I first heard of this dish from one of my best friends in college, whose parents were from Laos. The first time she ordered it and I snagged a bite, I was in pure food heaven!

So when it was on the menu one week for Blue Apron, I knew I had to try it for myself!

Laotian Larb Gai with Sticky Rice, Peanuts & Mint

I’ve made larb a few times at home (like this Chicken Larb and this Beef Larb), but this version included a few key ingredients that I hadn’t used before – coconut palm sugar and golden mountain syrup. Those ingredients really deepened the flavor of this sweet-and-spicy dish, and brought it to the next level.

I was a little skeptical of eating this with chunks of raw cabbage, but it was a perfect accompaniment. This was a delicious meal, and we’ll definitely be having it again!

  • 10 Ounces Ground Chicken
  • ½ Cup Sushi Rice
  • 1 Lime
  • 1 Persian Cucumber
  • ½ Pound Green Cabbage
  • 1 Red Onion
  • 1 Bunch Mint
  • 2 Tablespoons Golden Mountain Sauce
  • 1 Tablespoon Coconut Palm Sugar
  • 1 Serrano Chile Pepper
  • ¼ Cup Peanuts

See Blue Apron for the full recipe.

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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