Pan-Seared Chicken Larb with Toasted Rice Flour

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 Asian recipe, 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.

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.

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