Thai Chicken Larb

Ingredients

• 1.5 pounds ground chicken
• 3 tablespoons uncooked jasmine rice
• 2 tablespoons vegetable oil
• 0.33 cup fresh lime juice
• 3 tablespoons fish sauce
• 1 tablespoon brown sugar
• 0.5 cup chicken broth or water
• 3 shallots, thinly sliced
• 2 green onions, thinly sliced
• 0.5 cup fresh mint leaves, torn
• 0.5 cup fresh cilantro leaves, chopped
• 2 thai chiles, thinly sliced, or to taste
• 1 head butter lettuce, leaves separated, for serving
• 1 cup shredded cabbage, for serving

Instructions

1. In a dry skillet over medium heat, toast the uncooked rice for 4 to 5 minutes, shaking the pan often, until deep golden brown and fragrant.
2. Let the toasted rice cool slightly, then grind it into a coarse powder using a spice grinder or mortar and pestle; set aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the ground chicken and the 0.5 cup broth or water, breaking the meat up with a spatula, and cook for 6 to 8 minutes, stirring frequently, until fully cooked through with no pink remaining and it reaches an internal temperature of 165 F.
5. Remove the skillet from the heat and let the chicken cool for 5 minutes so it doesn't wilt the herbs.
6. In a large bowl, whisk together the lime juice, fish sauce, and brown sugar until the sugar dissolves.
7. Add the warm cooked chicken to the bowl along with the sliced shallots, and toss well to combine while the chicken is still warm so it absorbs the dressing.
8. Fold in the green onions, mint, cilantro, and sliced Thai chiles.
9. Sprinkle in the toasted rice powder and toss gently to coat everything evenly; this adds a signature nutty crunch.
10. Taste and adjust with more lime juice, fish sauce, or chile for a balance of sour, salty, and spicy.
11. Serve immediately, spooned into butter lettuce cups or over shredded cabbage.

Nutrition

Calories	340
Protein	30 g
Fat	18 g
Carbs	14 g
Fiber	2 g
Sodium	760 mg

Estimated per serving