If you love a rice bowl situation that's incredibly delicious and comes together in under 30 minutes, add this one to your rotation! This recipe is inspired by a popular Thai dish called larb. It's often served with rice, but it's also excellent as lettuce cups if you're looking for a lighter summer meal. The quick pickled shallots add a nice hit of acidity and take a couple minutes to assemble. Be sure to grab plenty of Thai basil, cilantro, and scallions – some of which you'll use in the ground chicken and some to make up a bright herb garnish. Citrusy lime wedges round everything out, plus more spicy chili garlic sauce for serving. Let's get cooking!

INGREDIENTS

• 1 lb. 1915 Farm Pasture Raised Ground Chicken Breast (or Ground Chicken – Dark Meat, or Ground Pork)
• Kosher salt, about 1 Tbsp
• One small shallot, thinly sliced and pickled (process to follow)
• 3 Tbsp rice vinegar, for pickling shallot
• 1 Tbsp avocado oil or olive oil
• 2 cloves of garlic, finely minced or grated
• 3 scallions, white and green parts, thinly sliced (more for serving)
• 2 birds eye Thai chilis (serrano or jalapeño work too) 
• 3 Tbsp soy sauce
• 1 tsp fish sauce (trust me here, it won't taste fishy. It adds a deep umami flavor)
• 1 Tbsp chili garlic sauce, such as Sambal (the jar with the rooster on it with a green lid). Sriracha works too!
• 2 Tbsp brown sugar
• 1/4 chicken broth, or water

For Serving – 

• Steamed Jasmine rice
• If serving as lettuce wraps – use butter, bibb, or iceberg
• 1 cup fresh Thai basil, leaves stacked, rolled, and sliced into ribbons (chiffonade)
• Pickled shallots
• Cilantro leaves
• Additional 2-3 scallions, thinly sliced
• Lime wedges
• Additional Sambal or Sriracha if desired

INSTRUCTIONS

If serving with rice, get that started first. Be sure to rinse your rise until the water runs clear, then cook according to package directions.

To a small jar, add sliced shallot and cover with rice vinegar and a pinch of kosher salt. Tightly cover with a lid, give it a shake, and let sit while you cook.

Place a skillet over medium heat, once hot, add avocado oil and let that heat through. Add ground chicken and begin breaking up with a wooden spoon. Season with a couple large pinches of kosher salt, about a tablespoon. Once meat is almost cooked through, add minced garlic, followed by the sliced scallions. Stir to combine, then add brown sugar and chili garlic sauce. Sauteé for a few moments to caramelize the sugar.  Then add the chicken broth or water, cooking over medium-low until almost completely reduced. Taste and adjust seasoning if needed. Turn off heat and place lid over skillet to keep warm if waiting on the rice to finish.

Assemble rice bowls (or lettuce wraps), garnishing with cilantro, scallions, Thai basil, pickled shallots, and lime wedges.

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised ground chicken or pork – consider one of our new subscription boxes (ships free in TX, reduced in other states), which always allow you to add extras, like our delicious bacon – always made in-house by our butchers at The 1915 Meatery. Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club!

Adapted from Bon Appetit