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Ready in 25 minutes, this Chicken larb recipe is just so easy. Packed with veggies and loads of flavour, you’ll be left wanting more.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes


  • 1 tbs peanut oil
  • 1 red onion, sliced into thin wedges
  • 1 carrot, peeled, halved, sliced
  • 200g green beans, halved
  • 1 tbs lemongrass paste
  • 1 garlic clove, crushed
  • 500g Coles RSPCA Approved Chicken Mince
  • 2 tbs brown sugar
  • 2 tbs fish sauce
  • 2 tbs lime juice
  • 1 cup (80g) bean sprouts
  • ¼ cup coriander leaves
  • 1 long red chilli, thinly sliced
  • 3 tsp sesame seeds, toasted
  • Steamed rice, to serve
  • 1 baby cos lettuce, leaves separated

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half of the oil in a wok over medium-high heat. Add onion, carrot, beans, lemongrass and garlic. Cook for 3 mins or until just tender. Transfer to a plate.
  2. Step 2

    Heat remaining oil in same pan over high heat. Add mince. Cook, stirring to break up lumps, for 5 mins or until browned and cooked through. Add sugar, fish sauce and lime juice. Cook until mixture comes to a boil. Return carrot mixture to the wok with bean sprouts. Stir to combine and cook for 1-2 mins or until heated through.
  3. Step 3

    Sprinkle stir-fry with coriander, chilli and sesame seeds. Serve with rice and lettuce leaves.