Thai Larb Gai (Chicken With Lime, Chili And Fresh Herbs)

Name: Thai Larb Gai (Chicken With Lime, Chili And Fresh Herbs)
Total time: 20 min
Yield: 4 to 6 servings
Ingredients: 1/4 cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets); 16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, can be substituted); 1/2 teaspoon hot chile powder, preferably Thai or Lao; 4 teaspoons fish sauce (nam pla); 5 teaspoons freshly squeezed lime juice; 1/4 cup slivered red onions; 2 tablespoons chopped cilantro; 2 tablespoons sliced scallions; 10 whole mint leaves, more for serving; Lettuce leaves; cucumber spears, for serving; 4 cups cooked sticky or jasmine rice, for serving

Total 20m

This delicious Thai Larb Gai features coarsely ground or finely chopped white- or dark-meat chicken mixed with hot chile powder, fish sauce, lime juice, slivered red onions, cilantro, scallions, and mint. Serve with lettuce leaves, cucumber spears, and cooked sticky or jasmine rice for a flavorful and aromatic dish.

Chicken