Anti-Inflammatory Ground Chicken Larb | Kevin Wagonfoot
I’ll be honest—when I first tried making larb at home, I was convinced I’d mess it up. Turns out, this Thai-inspired dish is exactly the kind of recipe that rewards you for showing up, even if you’re not sure what you’re doing. The bright flavors and tender ground chicken make it feel fancy, but it comes together in about twenty minutes, which means I actually make it on weeknights.
What really won me over is how good I feel after eating it. No heavy feeling, no energy crash—just satisfied and ready to tackle whatever comes next. My kitchen smells amazing too, which is a nice bonus.
Why This Works for Anti-Inflammatory
Larb hits all the right notes for an anti-inflammatory approach: fresh herbs like cilantro and mint are packed with natural compounds that support your body’s wellness, while the lean ground chicken keeps things light without sacrificing protein. The lime juice and fish sauce add brightness and depth without relying on heavy oils or processed ingredients. When you’re eating to feel better long-term, meals like this prove you don’t have to sacrifice flavor or satisfaction to do it.
From the cookbook
Anti-Inflammatory Meal Prep Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Anti-Inflammatory Ground Chicken Larb
Savor the zesty flavors of Anti-Inflammatory Ground Chicken Larb, a deliciously healthy dish loaded with fresh herbs and spices. This dish is perfect for a light meal or as a flavorful topping for sal
Ingredients
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 small red onion, finely chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp red chili flakes
Instructions
- In a large skillet over medium heat, add the ground chicken and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and grated ginger to the skillet, cooking for an additional 2 minutes until fragrant.
- Stir in lime juice, fish sauce, chopped red onion, and red chili flakes, cooking for another 2 minutes.
- Remove the skillet from heat and mix in the chopped mint and cilantro until evenly combined.
- Serve warm or at room temperature as a topping with grains or greens.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip toasting your spices—it takes two minutes and transforms the whole dish from flat to fragrant.
- If you can't find fish sauce, a little soy sauce works in a pinch, though the authentic version really is worth seeking out.
- Make a double batch and you've got lunch sorted for the next couple days. It keeps well in the fridge and tastes even better the next day.
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