Chicken Larb Bowls

RECIPE

Mar 8

I got this recipe from What’s Gaby Cooking. She is one of my absolute favorite chefs to follow on Instagram. You must check her out. The link to the recipe on her website is here . She also has amazing cook books - I’ve already preordered the next one.

We love this recipe because I can play with the heat for the kids, it’s fast, healthy, and makes for great leftovers.

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course: Main Course

Cuisine: Thai

Servings: 4 people

Author: Gaby

Ingredients

For the quick pickles:

2 Persian cucumbers thinly sliced
½ red onion thinly sliced
2 tablespoons rice vinegar

For the chicken:

1 tablespoon vegetable oil
5 ounces kale deveined and chopped
1 pound ground chicken
2 cloves garlic finely chopped
6 scallions white and light green parts, thinly sliced
2 to 3 tablespoons soy sauce
1 to 2 tablespoons sambal oelek
1 tablespoon brown sugar

For the rice:

2 cups water
1 cup coconut milk
1 teaspoon sugar
1 teaspoon kosher salt
2 cups jasmine rice
zest and juice of 1 lime

To garnish:

fresh mint leaves
fresh basil leaves
fresh cilantro leaves

Instructions

To make the quick pickles:

In a small bowl, toss the cucumbers, red onion, and vinegar. Set aside to marinate while you cook the chicken.

To make the chicken:

In a large, heavy-bottomed skillet, heat the oil over medium-high heat. Add the kale and cook until wilted, 5 to 6 minutes. Season with salt and carefully transfer to a medium bowl.
Add the ground chicken to the same skillet and cook, breaking it apart with the back of a wooden spoon and stirring frequently until no pink remains, 8 to 10 minutes.
Add the garlic and scallions and cook for 1 minute, or until fragrant. Add the soy sauce, sambal oelek, and brown sugar and stir to combine. Return the cooked kale to the skillet and stir to combine. Season with salt and reduce the heat to low until ready to serve.

To make the rice:

Combine the water, coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot, reduce the heat to low, and cook undisturbed for about 15 minutes, until all the liquid has been absorbed.
Turn off the heat and let the rice steam for another 5 to 10 minutes, until fully cooked and soft. Uncover, fluff, and toss in the lime zest and juice.