Larb Gai

• Gluten free

• Meat

  • 1 lb Ground chicken

• Produce

  • 1/4 cup Cilantro, leaves
  • 1/4 cup Mint, leaves
  • 1/2 cup Red onion
  • 1 tbsp Thai chili flakes

• Condiments

  • 1 tbsp Fish sauce
  • 2 tbsp Lime juice, fresh

• Pasta & Grains

  • 1 tbsp Rice, Toasted Powder

• Liquids

  • 1/4 cup Water

Found on thaicaliente.com

Directions

• To make the toasted rice, add about 2 tablespoons of sweet sticky rice grains to a pan over medium heat. Toast until the grains have some color to them and become fragrant. Then add to a spice grinder and grind. If you dont have a spice grinder you can use a blender and then pour the rice through a strainer to remove any large pieces that may not have gotten blended. You want to end up with a fine powder.
• Cook the ground chicken in a non-stick skillet with no oil. Cook thoroughly and keep the juices in the pan. You can also add some water to make it juicer.
• Once the chicken is cooked, remove from heat and stir in sliced red onions. The residual heat will wilt the onions.
• Then add the toasted rice powder, lime juice, fish sauce, and Thai chili flakes. Taste it and add more lime, fish sauce, or chili if needed.
• Finish by adding whole mint leaves and cilantro leaves. Serve with lettuce leaves, cucumbers, and a side of rice.