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Larb Gai Thai Chicken Skillet served in a cast iron skillet with fresh herbs, lime wedges, and colorful vegetables.
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: Main Course
Cuisine: Thai
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)

Method
 

  1. Place the cauliflower into a food processor and process until broken down and rice-like. Set aside.
  2. Heat the coconut oil in a large, high-sided frying pan on medium-high heat. Add in the chicken and green onion and cook, breaking up the chicken, for 2 minutes.
  3. Add in the cauliflower rice and cook until the chicken is lightly browned, about 2-3 minutes.
  4. Add in the Napa cabbage, stirring to combine. Cover the pot, turn to medium heat, and cook, stirring occasionally, for 3 minutes.
  5. Uncover the pot and add in the pineapple juice, fish sauce, lime juice, and sriracha, stirring to combine. Turn the heat to high and bring to a boil. Once boiling, boil for 3 minutes or until most of the liquid evaporates, stirring frequently so the bottom doesn't burn.
  6. Remove the pan from the heat and stir in the cucumber, cilantro, and mint. Season to taste with salt, if needed.