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.

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