Pan-Seared Chicken Larb with Toasted Rice Flour

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant chicken salad featuring seared chicken, fresh herbs, and the signature crunch of toasted rice flour, balanced with zesty lime and fish sauce. This laotian-inspired asian ready in about 35 minutes pairs Boneless skinless chicken breast, Lime, Fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (10 ratings) Prep: 20 min Cook: 15 min Serves 2 Laotian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim fat from 8 oz boneless skinless chicken breasts and cut into 1/4-inch cubes. Heat 1 tbsp vegetable oil in a skillet over medium-high heat until shimmering. Add chicken cubes and sear for 3-4 minutes per side until golden brown and cooked through, then transfer to a cutting board and rest for 5 minutes before finely chopping.
  2. Step 2: In a bowl, combine the finely chopped chicken, 1/4 cup minced fresh mint leaves, 1/4 cup minced fresh cilantro, 1 minced shallot, 2 minced garlic cloves, 1 tbsp fish sauce, 1 tsp palm sugar, 1 minced red chili, 2 tbsp toasted rice flour, and the zest of 1 lime. Squeeze the juice of 1 lime over the mixture and toss until evenly coated.
  3. Step 3: Serve immediately with steamed sticky rice and extra lime wedges for squeezing.

Frequently asked questions

How long does Pan-Seared Chicken Larb with Toasted Rice Flour take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Larb with Toasted Rice Flour?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lime from drying out.

Can I substitute ingredients in Pan-Seared Chicken Larb with Toasted Rice Flour?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Larb with Toasted Rice Flour for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken Larb with Toasted Rice Flour?

Laotian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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