Thai Larb Gai with Sticky Rice

Ingredients

• 8 ounces ground chicken
• 1 teaspoon neutral oil
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1 tablespoon toasted rice powder
• 1 small shallot, thinly sliced
• 1 red chile, sliced
• 1/2 cup mint leaves
• 1/2 cup cilantro leaves
• 2 cups cooked sticky rice
• lettuce leaves, to serve

Steps

1. Heat oil in a skillet over medium heat. Cook chicken for 5 to 6 minutes, breaking it apart, until it reaches 165°F.
2. Transfer chicken to a bowl and stir in fish sauce, lime juice, sugar, and toasted rice powder while still warm.
3. Fold in shallot, chile, mint, and cilantro. Taste and add more lime or fish sauce if needed.
4. Warm the sticky rice and arrange lettuce leaves on two plates.
5. Spoon larb into lettuce cups or eat it alongside sticky rice.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.