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Chicken Larb

Chicken larb bowl made with ground chicken, zucchini, carrots and garnished with limes, cilantro, green onions and mint sits on a table surrounded by small bowls of the garnishes and a napkin.
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This thai-inspired chicken larb bowl is a one-pan meal that comes together with ground chicken, zucchini, carrots, baby spinach, lots of garlic and spices and is topped with pickled red onions.

Ingredients

Scale

For the pickled onions: 

  • 1/2 large red onion, thinly sliced
  • 1/4 cup rice vinegar
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon salt

For the chicken larb bowl:

  • 1 lb ground chicken
  • 1 tablespoon avocado or olive oil
  • 1 cup shredded carrot or matchsticks
  • 1 1/2 cups zucchini, diced fine
  • 4 cloves of garlic
  • 1 tablespoon ginger
  • 1 tablespoon coconut sugar
  • 1/3 cup coconut aminos
  • 1 teaspoon fish sauce
  • 3 cups baby spinach
  • 1 1/2 cups of cooked quinoa*
  • juice of 1 lime
  • 2 scallions, sliced, white and green parts
  • Mint and cilantro for garnish

Instructions

Quick Pickled Onions

  1. Slice the red onion and place in a bowl.
  2. Combine the rice vinegar, coconut sugar and salt and pour over the red onion.
  3. Set aside.

For the chicken larb bowl:

  1. Chop the garlic, zucchini and shred the ginger and carrots. 
  2. Mix the sauce: In a measuring glass or bowl, combine the coconut sugar, coconut aminos and fish sauce. 
  3. Heat pan: Heat pan over medium heat. Add 1 tbsp avocado oil.
  4. Add the chicken: Add 1 lb ground chicken. Cook for 5 minutes, breaking the chicken up with a spatula or wooden spoon until the chicken is crumbled and almost cooked through.
  5. Add the spices: To the pan, add the 4 cloves of chopped garlic, ginger, coconut sugar/coconut amino/ fish sauce mixture. Stir for 1 minute to combine.
  6. Add the vegetables: Add the zuccihni and carrot and cook for another 5 minutes.
  7. Add the baby spinach: Turn off the heat and add the chopped baby spinach; stir until wilted.
  8. Serve alongside quinoa.
  9. Top with mint, cilantro and scallions.

Notes

  • Shortcuts: For a shortcut use bagged frozen prepared quinoa and pre-shredded or matchstick carrots.
  • Leftovers: Store in an airtight container in the refrigerator for up to 5 days.
  • Freezing: I do not recommend freezing chicken larb.

Nutrition

Find it online: https://eatbeautifullyblog.com/chicken-larb-bowl/