Thai Chicken Larb Recipe

Ingredients (18)

• For the larb:
• 24 ounces skinless boneless chicken breast (or pre-ground chicken breast, see note)
• 1/2 cup chicken stock
• 2 teaspoons vegetable oil
• 2 teaspoons granulated sugar, plus extra as desired
• 1/4 teaspoon salt
• 6 large cloves garlic, minced (about 2 tablespoons)
• 4 to 6 tablespoons fresh juice from about 6 limes, plus extra as desired
• 5 to 6 tablespoons fish sauce, plus extra as desired
• 3/4 teaspoon dried red chili flakes (preferable Thai), plus extra as desired
• 6 small shallots, peeled and sliced into thin rings (about 1 cup)
• 1 1/4 cups fresh mint leaves, chopped
• 1 1/4 cups fresh cilantro leaves, chopped
• 2 tablespoons toasted glutinous rice powder (see note)
• With the larb:
• 4 to 6 cups cooked rice, preferably glutinous
• extra fish sauce, lime wedges, chili flakes, sugar on the side
• 1 large heat iceberg lettuce or green leaf