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Time: 25 minutes

Ingredients not provided: Salt, Pepper

Equipment required: Saute pan, Small or Medium-sized pot, knife, and cutting board




Please note: These directions are designed to cook multiple components of this dish at the same time. This will require two stove-top burners.

Step 1: Cooking the rice

Place the rice, 1 and 1/4 cups of water and a pinch of salt into a medium sized pot and place over high heat.

Step 2: Cooking the rice, continued...

Once boiling, stir the rice and reduce the heat to low. Cover the pot and allow to simmer. Set a timer for 15 minutes. After 15 minutes, remove the pot from the heat and keep covered until ready to plate. Continue on to the next steps, while the rice is cooking.

Step 3: Prep your veggies

-Cut the lettuce at the base of the stem to separate all the leaves. Give the lettuce a rinse and lay out on a plate to dry. Reserve for later use.

-Thinly slice the shallot and reserve for topping later.

-Thinly slice the Serrano chili and reserve for topping later.

-Chop the herbs and set aside for later.

Step 4: Cooking the chicken

Place a pan over medium heat, add a tablespoon of oil and cook the ground chicken until it is no longer pink. While cooking, break up with chicken with a spoon or spatula to prevent it from clumping.

Step 5: Continue cooking the chicken

Once the chicken is cooked, add the Larb Ghai sauce to the pan, turn the heat off, and stir the chicken to incorporate the sauce. Sprinkle half of the chopped herbs and half of the fried onion/peanut mix over the chicken and mix together. If you like your dish spicy, add the desired amount of slice Serrano chili to the chicken.

Step 5: Finish the rice

When the rice is finished cooking, transfer to a bowl and sprinkle the remaining chopped herbs and fried onion/peanut to the rice.

Step 6: Plate and enjoy

Use the lettuce as a wrap for the chicken. Mix and match with the wraps with chicken, rice, serrano chili and the shallots.



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