Past Recipes
Thai Chicken Larb

Thai Chicken Larb with Fried Shallots

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Recipe Details


This past Plated hit was originally made with pork—you loved it so much, we brought it back with chicken, yet again! Known for its many layers of texture and flavor, Thai larb seamlessly pairs crisp lettuce and spicy seasoned meat in one of our favorite salads. In Chef Suzanne’s take, chicken is simmered in lime and soy sauce, then tossed with fresh mint, basil, and scallion. It’s all spooned into Boston lettuce wraps and served with sesame-seared green beans. Fried shallots add crunch, Sriracha brings the heat—all you have to do is keep a few extra napkins handy.


  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 570
  • Protein 35g
  • Total Carb 20g
  • Total Fat 41g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lime
  • shallot
  • green beans
    12 ounces
    green beans
  • basil
    1/4 ounce
  • mint
    1/8 ounce
  • scallion
  • ground chicken
    12 ounces
    ground chicken
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • sesame oil
    2 teaspoons
    sesame oil
  • sesame seeds
    1 teaspoon
    sesame seeds
  • Sriracha
    1 packet
  • head Boston lettuce
    head Boston lettuce

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Halve lime. Peel shallot and thinly slice into rings. Rinse remaining produce. Trim and discard ends of green beans (line up the ends to cut them all together). Finely chop basil and mint leaves, discarding stems. Trim and discard scallion root and thinly slice. 

  2. Fry shallots

    Fry shallots

    Heat 3 tablespoons canola oil in a large pan over medium-high heat. When oil is shimmering, add 1 shallot ring. If it sizzles immediately, keep going; if not, try again once the oil is hotter. Fry all shallots, stirring to prevent burning, until browned and crisp, 5 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate to drain. Discard almost all shallot oil from pan, leaving a thin layer for the next step.

  3. Cook chicken

    Cook chicken

    Return pan with shallot oil to medium-high heat. When oil is shimmering, add chicken and season with ¼ teaspoon salt and pepper as desired. Squeeze over juice of ½ lime and cook, breaking up, until browned, about 5 minutes. Stir in soy sauce to coat, then remove pan from heat. Using a slotted spoon, transfer chicken to a large bowl, reserving pan for the next step.

  4. Sauté green beans

    Sauté green beans

    Wipe pan from chicken clean and add sesame oil over medium-high heat. When oil is shimmering, add green beans and sauté, stirring, until tender and browning in spots, 5-6 minutes. Add sesame seeds and continue cooking and stirring until seeds are golden brown and fragrant, 1-2 minutes more. Season with ¼ teaspoon salt and pepper as desired, and divide between serving plates. 

  5. Season larb and prepare wraps

    Season larb and prepare wraps

    While green beans cook, to bowl with chicken, add Sriracha (skip or use half for less heat), basil, mint, and scallion. Pat lettuce dry with paper towel, and separate large leaves for wraps (you'll need at least 3 per person, but if you have extra, double up your wraps).

  6. Plate Thai chicken larb

    Plate Thai chicken larb

    Divide lettuce wraps between serving plates with sesame green beans, then fill with Thai chicken larb. Garnish with fried shallots and dig in!

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