Ingredients
- 1 lb ground chicken
- 1 large carrot
- ½ bell pepper
- 1 fresno pepper
- 2 scallions
- ¼ tsp sea salt
- for topping: cilantro
Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 garlic clove (grated)
- 1 tsp fresh ginger (grated)
- 1 tsp fish sauce
- 1 tsp coconut sugar
- 1 tbsp water
- ½ lime (juiced)
Puffed Rice Cups:
- 3-4 rice paper sheets
- avocado oil
Instructions
- Chop all veggies to prepare. Dice the bell pepper, fresno pepper and carrot. Slice the scallions.
- Heat up a large frying pan over medium heat. Drizzle a little avocado or coconut oil. Add the ground chicken and cook for about 7-8 minutes, breaking it up along the way.
- Once the chicken is almost cooked through, add ¼ tsp salt and move it to the side of the pan. Add a little more avocado or coconut oil and toss in the chopped veggies, cooking another 5-6 minutes (on their side of the pan).
- While the veggies cook a little, make the sauce by combining everything into a small bowl and stirring.
- Mix the veggies and chicken together. Add in the sauce and cook another 5 minutes, stirring every so often, while letting the chicken soak up the sauce.
- Once most all of the liquid has been absorbed, turn the heat to low (or off). We don't want the chicken piping hot for the rice cups anyways.
- To make the rice cups, heat a frying pan over high heat. You want it to be large enough to fully fit one of the rice sheets. After 30 seconds or so, add enough avocado oil that it's about ¼-½ an inch up the side of the pan. Prepare a plate with paper towel on top for placing the cooked sheets after.
- Wait until the oil is very hot or almost smoking. To test, break off a tiny piece of rice paper and place it in the oil. It should puff up *immediately* into a white crispy texture. If it's still translucent at all or not puffing up fast, it needs a little more time.
- Once the oil is ready, slide in one rice sheet at a time, using tongs and let it fully puff up. I also like to flip it over so that every crevice has a chance to puff up. You can also cut them into smaller pieces first if you like, but breaking them off after is very easy and my preference.
- Remove and transfer to the paper towel plate to catch any remaining oil. Repeat this for all of the rice sheets. You can stack the puffed rice on top of each other as long as it's not suffocating.
- Break up the rice sheets into smaller 'cups' serve alongside the larb. Add cilantro on top if you wish. You'll want to assemble the cups as you're eating them, since they can wilt if the hot chicken sits too long.
Notes
Storage:
The larb makes great leftovers and can be kept for 3 days in the fridge. The puffed rice sheets have done fine for another day when left out on the counter (putting into a storage bag may soften them). You can also enjoy the larb simply over rice, too!
The larb makes great leftovers and can be kept for 3 days in the fridge. The puffed rice sheets have done fine for another day when left out on the counter (putting into a storage bag may soften them). You can also enjoy the larb simply over rice, too!