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Larb Gai Thai Chicken Skillet with ground chicken, cauliflower rice, and fresh herbs in a frying pan.
Alyssa

Larb Gai Thai Chicken Skillet

This easy Larb Gai Thai Chicken Skillet has all the classic flavors of larb gai, but in one pan.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 people
Course: Dinner
Cuisine: Asian
Calories: 197
Ingredients Method

Ingredients
  

  • 3 cups cauliflower, cut into bite-sized florets
  • 1 tablespoon coconut oil
  • 1/2 pound lean ground chicken
  • 1/4 cup green onion, sliced
  • 4 cups Napa cabbage, chopped
  • 3 tablespoons 100% pineapple juice
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1/2 tablespoon sriracha, or to taste
  • 1/3 large cucumber, chopped
  • 1/4 cup cilantro, roughly chopped
  • 3 tablespoons fresh mint, minced
  • Sea salt, to taste (optional)

Method
 

  1. Place the cauliflower into a food processor and process until it is broken down and resembles rice. Set aside.
  2. Heat the coconut oil in a large frying pan with high sides over medium-high heat. Add the chicken and green onion, cooking and breaking up the chicken for 2 minutes.
  3. Incorporate the cauliflower rice and cook until the chicken is lightly browned, approximately 2-3 minutes.
  4. Stir in the Napa cabbage and cover the pot. Turn to medium heat and cook, stirring occasionally, for 3 minutes.
  5. Remove the lid and mix in the pineapple juice, fish sauce, lime juice, and sriracha. Stir to combine, turn the heat to high, and bring to a boil. Once boiling, cook for 3 minutes or until most of the liquid evaporates, stirring frequently to prevent burning.
  6. Take the pan off the heat and mix in the cucumber, cilantro, and mint. Adjust seasoning with salt if necessary.