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Thai Chicken Larb Inspired Meal Prep
Yield: 4 servings 1x
Prep: 20 minutesCook: 15 minutesTotal: 35 minutes
These Thai Chicken Larb Inspired Meal Prep bowls are made with ground chicken, tons of fresh herbs, and packed with umami flavor! Serve with rice, crisp lettuce, cucumbers, and enjoy this make-ahead friendly meal hot or cold!
Units:
Scale:
Ingredients
For the ground chicken Larb:
- 2 tablespoons avocado oil
- 16 ounces ground chicken
- 3 garlic cloves, minced
- 2 tablespoons minced fresh ginger (see note)
- 4 tablespoons fresh lime juice (about 3 large limes plus extra wedges for serving)
- 2 tablespoons fish sauce
- 1 teaspoon pure maple syrup
- 1–2 thai chili peppers, finely sliced (see note)
- 6 scallions, finely sliced
- 1/2 cup finely chopped cilantro
- 1/2 cup finely chopped mint
- kosher salt, to taste
For the meal prep bowls:
- 1 1/4 cups uncooked rice of choice + cooking liquid
- 2/3 cup chopped cucumber
- 1/2 cup chopped radishes
- 2 cups packed shredded gem, butter or romaine lettuce (or whole leaves for wraps)
Instructions
- Cook the rice: Cook the rice as per the package instructions and then set aside to cool.
- Cook the chicken: Heat the avocado oil in a large, non-stick skillet or saucepan over a medium high heat. Add the ground chicken and cook, breaking it up with a wooden spoon as you go until it has just barely cooked through.
- Make the Larb: Stir in the minced garlic and ginger. Cook for a minute or two until aromatic. Then reduce the heat to medium before stirring in the lime juice, fish sauce and maple syrup. Allow to simmer and bubble away until the liquid has reduced by half, then add the sliced chili peppers and scallions. Cook until the peppers are just soft and remove from the heat. Stir in the chopped herbs, and season to taste with a little salt, if needed – this will depend on the strength of your fish sauce.
- Meal prep it: Divide the cooked rice between 4 meal prep containers. If you are planning on serving these bowls warm, add the Chicken Larb and store the salad separately. Put the lids on and store in the refrigerator for up to 4 days. To reheat, loosely cover the meal with the lid and microwave on High in 1 minute blasts until heated through. This recipe is also delicious served cold; in this case, simply spoon the Larb over the rice and store the salad vegetables and a lime wedge in the other compartment of each container.
Notes
- Meat options: Ground pork or ground turkey will also work well in this recipe.
- Ginger vs lemongrass: Finely chopped lemongrass is more often found in Thai-style Larb recipes rather than fresh ginger. Both are delicious, but I’ve used ginger here as it is easier to find and the prepare! If you wish to use lemongrass instead, use the same amount and only finely chop the softer inner leaves. You could also use a mix of both, or use the lemongrass paste in the tube packaging found by the herbs at the grocery store.
- Peppers: For mild heat, use 1 Thai chili pepper. For medium heat, use 2 Thai chili peppers. Use whichever kind of pepper suits your spice preference, leaving in the seeds if you’d like things even hotter. Mild Fresno chili peppers for flavor work just as well as hot Thai-style chilis in this recipe.
- Nutrition information estimated with My Fitness Pal.
Nutrition Information
- Serving Size: 1/4 of recipe
- Calories: 505
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 26g