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Chicken Larb Bowls
Prep: 25 minutes
Cook: 15 minutes • Serves: 4
1/2 medium Our Family® Red Onion, thinly sliced
3 tablespoons rice vinegar
1 package (17.3 ounces) microwaveable coconut jasmine rice
2 tablespoons fresh lime juice plus lime wedges for garnish (optional)
2 tablespoons Our Family® Reduced Sodium Soy Sauce
2 tablespoons Our Family® Light Brown Sugar
1 tablespoon fish sauce
2 tablespoons Our Family® Vegetable Oil
3/4 cup chopped curly kale
1-1/4 pounds ground chicken
4 garlic cloves, minced
1/2 cup thinly sliced green onions
1/4 teaspoon Our Family® Kosher Sea Salt
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint
Plum sauce for serving (optional)
1.In medium bowl, toss cucumbers, red onion and vinegar; let stand at room temperature. Makes about 2 cups cucumber mixture.
2.Prepare rice as label directs. Makes about 3-1/2 cups rice.
3.In small bowl, whisk lime juice, soy sauce, brown sugar and fish sauce until brown sugar is dissolved.
4.In large skillet, heat 1 tablespoon oil over medium-high heat. Add kale; cook 5 minutes or until wilted. Transfer to medium bowl.
5.In same skillet, heat remaining 1 tablespoon oil over medium heat. Add chicken; cook 8 minutes or until browned, breaking up chicken with side of spoon. Add garlic and green onions; cook 1 minute. Stir in brown sugar mixture, kale and salt; cook 1 minute or until heated through. Stir in cilantro and mint. Makes about 6 cups.
6.Divide rice into 4 bowls; top with chicken mixture and cucumber mixture. Drizzle bowls with plum sauce and garnish with lime wedges, if desired.
Approximate nutritional values per serving (1 bowl):
484 Calories, 23g Fat, 7g Saturated Fat, 121mg Cholesterol, 863mg Sodium,
40g Carbohydrates, 2g Fiber, 11g Sugars, 7g Added Sugars, 31g Protein
