This easy Thai chicken skillet has all the classic flavors of Larb Gai, but in a one-pot, healthy, low carb and whole30 approved weeknight dinner that is only 200 calories!
That’s how you pronounce it.
I’m pretty sure that’s not the proper way to write how something sounds. But, I make food for a living.
You can’t expect me to know things like that.
Some of you Asian-food-fiends (you and I are ONE) may already know what this insanely delicious Thai salad is. You’re thinking of juicy, tender ground chicken, swirling with salty bursts of fish sauce, tangy POPS of zesty lime and spicy chili all sitting on top of a bed of crispy lettuce and a refreshing bite of cool as a cucumber, well, cucumbers.
Between a larb gai salad and this healthy chicken stir fry with coriander, I am pretty much set when I go out to eat Thai. It’s ALWAYS one of those two things.
Side note: please tell me I am not the only person who orders the same thing at restaurants for fear of trying something new and being LET DOWN?
However, considering you and I are busy humans of the real world, we OBVI can’t run out to local Thai food hole-in-the-wall (the best kind of restaurants IMO) and face plant into a pile of crispy-crunchy-spicy-tangy-JUICY salad for dinner whenever our taste buds get a CRAVING.
This skillet has just-as-mega-JUICY chicken, tender cauliflower rice, crunchy cabbage and ALL the spicy-tangy-zesty-salty-HERBY flavors ANDANDAND it’s ready in 25 MINUTES and only uses 1 PAN.
Let’s use our imagination stations for a second and think about this perfect picture where you get home from work and in only 25 MINUTES you have a low carb, HIGH protein and MEGA SUPER TASTY dinner on the table, that tastes like you went out for Thai. AT HOME.
Afterwards….you only have O-N-E pot to clean up.
How fun and fantastic is THAT?
If you are a Thai food purist, you’re probably sort of confused about the use of cabbage and cauliflower rice. Would you be mad if I told you I even thought of adding an egg on top like the Slow Cooker Whole30 Paleo Korean Beef Stew?
Creative license my questioning internet friend. The classic Larb Gai has already been recipe-fied, we CAN’T DO THAT AGAIN.
Plus, cabbage and cauliflower rice give this one-pot-wonder BODY and SUBSTANCE so it feels like you’re eating this mega FILLING, carb-er-ific dinner.
But – PSYCH – it’s LOW in carbs and packing ALL the protein to make your muscles AND hungry belly feel FULL and ultra-happy.
Let’s talk about herbs for a second. To be 100% honest with you, whenever I write recipes, I pretty much write HALF the amount of herbs that I actually used when I ate it for dinner.
Hi, my name is Taylor and I am an herb addict.
Seriously. I don’t know why my parents didn’t name me Herb. They gave me a boy’s name anyway.
Before you tell me Taylor is not a boy’s name, tell that to ALL the mail I get that says Mr. Taylor.
Anyway. Feel free to use YOUR creative license to UPUPUP and AWAY the level of fresh-flavorful herbiness. If you’re a normal human who likes normal food, then just follow the recipe. But, if you’re a person who’s taste buds tingle with ALL THE FLAVOR, made turn the dial up a FEW notches.
Regardless of HOW you do it, just make sure that a skillet of veggie-chicken-FLAVOR PACKED goodness appears at your real-life dinner table 2NIGHT.
Larb Gai Thai Chicken Skillet
- 3 Cups Cauliflower, cut into bite-sized florets (255g)
- 1 Tbsp Coconut oil
- 1/2 Pound Lean ground chicken
- 1/4 Cup Green onion, sliced
- 4 Cups Nappa Cabbage, chopped
- 3 Tbsp 100% Pineapple juice
- 2 Tbsp Fish sauce (whole30 approved)
- 2 Tbsp Fresh lime juice
- 1/2 Tbsp Sriracha (or to taste)
- 1/3 Large Cucumber, chopped
- 1/4 Cup Cilantro, roughly chopped
- 3 Tbsp Fresh mint, minced
- Sea salt, to taste (optional)
- Place the cauliflower into a food processor and process until broken down and rice like. Set aside.
- 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.
- Add in the cauliflower rice and cook until the chicken is lightly browned, about 2-3 minutes.
- Add in the Nappa cabbage, stirring to combine. Cover the pot, turn to medium heat and cook, stirring occasionally, for 3 minutes.
- 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.
- Remove the pan from the heat and stir in the cucumber, cilantro and mint. Season to taste with salt (we thought it needed some, but you may not if you're salt sensitive.)
FOR THIS RECIPE, I RECOMMEND:
Huge thank you to Propped for sending me these AWESOME dishes! If you love gorgeous food photography props, you MUST check them out!
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