Chicken Larb Gai with Thai Sticky Rice

Chef Jet Tila

Chef Jet Tila is taking us on a culinary journey through Thai cuisine with his coveted family recipe of Chicken Larb Gai with Thai Sticky Rice. The succulent ground chicken base absorbs layers of flavors of shallots, garlic, and Thai chili powder. This rendition leans into the citrus notes of fresh lime juice and rounds it out with peak season vegetables, mint, and cilantro. Sprinkled with toasted rice powder, each bite has a harmony of textures that’s great to share with the whole family. He guides you through the entire recipe from start to finish explaining how these ingredients meld together to create a meal that’s healthy and delectable! Thanks to Chef Jet’s fully measured out ingredients and pre-cooked Thai Sticky Rice, this meal comes together in under 15 minutes.



  • 1 Large Sauté Pan
  • 1 Spatula
  • Microwave or Large Saucepan with a Lid or Rice Steamer


  • 1 Package Thai Sticky Rice
  • 1 Package Ground Chicken
  • 1 Bottle Vegetable Oil
  • 1 Package Sliced Shallots
  • 1 Package Minced Garlic
  • 1 Packet Toasted Rice Powder
  • 1 Packet Thai Chili Powder
  • 1 Packet Brown Sugar
  • 1 Bottle Fish Sauce
  • 1 Bottle Lime Juice
  • 1 Package Fresh Mint Leaves
  • 1 Package Sliced Red Onion
  • 1 Package Sliced Chinese Long Beans
  • 1 Package Sliced Scallions
  • 1 Package Julienned Carrots
  • 1 Package Full Mint Sprigs
  • 1 Package Full Cilantro Sprigs


    1. Heat a large sauté pan over high heat, for about 1 to 2 minutes. Then add your vegetable oil.
    2. We don’t want the oil to burn, so add your ground chicken into the pan and start to flatten it down so the chicken is evenly distributed. Once those edges start to brown, start to stir the chicken so the raw parts on top cook thoroughly. Make sure to break up any large clumps of meat.
    3. After about 2-3 minutes of cooking, when it looks about 50% cooked (medium to medium rare), drain off any excess liquid from cooking the chicken. Then create a space in the pan to add your sliced shallots and minced garlic and let them cook slightly, then stir into the chicken.
    4. If you don’t have a microwave, at this point we suggest reheating your sticky rice in a medium saucepan or in a rice steamer with about ½ cup of water, so it can gently steam. Set it over medium low to low heat with a lid on. Give it a stir on occasion to let it thoroughly reheat.
    5. Back to your other pan, once there are no more raw spots in your chicken, we’ll begin to layer flavor. Starting with your Thai chili powder, add about half and taste to ensure it’s not too spicy for you and your dinner guests! Then add the rest if you want that additional spice.
    6. Next, add the fish sauce and stir to make sure it’s thoroughly incorporated. Then add your brown sugar and continue to stir until well combined and your chicken is cooked entirely.
    7. Turn off the heat and add your lime juice, mint leaves, red onions, and ¾ of the package of the Chinese long beans. Toss and stir so everything is combined. Give it a taste to make sure it’s seasoned well!
    8. If you have a microwave, now is the time to cook your rice! Vent your Thai Sticky Rice bag with a little snip at the top edge and reheat for about 4-5 minutes in the microwave. You’ll know it’s done when you can put your finger in the densest part and it yields.
    9. Now plate your larb! On a large platter, pile your beautiful larb gai in the center. Nestle some cabbage leaves to the side. On top, garnish with your carrots, scallions, the remainder of your long beans, toasted rice powder, and nestle some whole sprigs of cilantro and mint leaves off to the side.
    10. Dig in with your hands! Take a golf ball size of rice and roll it in your hands then make it into a little cup. Using that as your vessel, scoop up pieces of the larb, sop it in some sauce, and eat!
    11. Enjoy this wonderful meal and tag us in your photos @myworldchef!

About the Chef

Jet  Tila smiling right at you

Chef Jet Tila

From battling the legendary Masaharu Morimoto on Iron Chef America, to opening Encore Hotel in Las Vegas, to guiding Anthony Bourdain through many markets and restaurants, Chef Jet Tila is internationally celebrated for his culinary expertise. From growing up in the first family of Thai food, and later attending both French and Japanese culinary schools, Chef Jet is a born educator and storyteller. He was appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consulate, the first-ever Chef to represent his country’s culture and cuisine. Chef Jet’s culinary operations includes VP Culinary of Pei Wei Group 148 restaurants & Managing Partner Dragon Tiger Noodle Co in Las Vegas. He appears as co-host of Iron Chef America and recurring judge on Food Network’s, Cutthroat Kitchen, Chopped, Beat Bobby Flay and Guy’s Grocery Games. An Emmy and James Beard nominee, and best-selling author, Chef Jet’s food reaches millions of people a year.