Thai Chicken Larb Bowl with Spicy Pickled Peaches

Recipe by Chef James Brickmore-Hutt

A spicy Thai-style salad with peaches.

INGREDIENTS

2 cups DOLE. Chef-Ready Cuts Diced Peaches, partially thawed

1/4 cup rice vinegar

4 tsp plus 1/2 tablespoon sugar, divided

1 tsp soy sauce

1 tsp plus 3 tablespoons fish sauce, divided

1 tsp chili garlic sauce

1/4 cup fresh lime juice

1/2 cup water

1 lb ground chicken

1/2 cup green onions, thinly sliced

1/2 cup shallots, thinly sliced

1 1/2 tsp lemongrass paste

1/2 tsp Thai chili, minced

1/4 cup fresh cilantro, chopped

2 1/2 tsp fresh mint, chopped

2 1/2 tbsp ground toasted rice

Salt and pepper, to taste

2 heads butter lettuce, leaves separated

DIRECTIONS

1. Make The Pickled Avocado:

Combine peaches, rice vinegar, 4 tsp sugar, soy sauce, 1 tsp fish sauce and chili garlic sauce in a bowl. Cover and let stand 1 hour.

2. Prepare Larb Sauce:

Whisk lime juice, remaining 1/2 tbsp sugar and 3 tbsp fish sauce in medium bowl to blend; reserve sauce.

3. Prepare Thai Chicken Larb:

Bring water to simmer in large skillet over medium heat.

Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes.

Add green onions, shallots, lemongrass and chili. Stir until most of liquid has evaporated, about 4 minutes. Remove from heat.

Stir in prepared sauce, cilantro, mint and pickled peaches. Sprinkle with toasted rice. Season with salt and pepper to taste.

Serve:

Spoon chicken larb into lettuce leaves and serve.

Prep: 30 mins 4 Servings