THAI SPICY GROUND CHICKEN ' LARB GAI' ENJOY DAN:

                 

             THAI SPICY GROUND CHICKEN ‘LARB GAI’ by CHEF DAN:

Serves 4

DRESSING:

1/3-cup lime juice

2 tablespoon fish sauce

2 teaspoons Amber Raw Blue agave

1/2-teaspoon Sriracha

CHICKEN:

1-1/2 chicken tenders, cut into small cubes

1/2-cup coarsely chopped shallots

2 tablespoon thinly sliced lemongrass

2 teaspoons lime zest

1 red Thai chili, thinly sliced

1-teaspoon EACH chipotle powder, sea salt

1 garlic clove, thinly sliced

2 tablespoons fish sauce

3 tablespoons coconut oil, divided

Fresh large cabbage leaves or romaine leaves

 DRESSING DIRECTIONS:

1.   Stir all ingredients in a bowl to blend, set aside.

CHICKEN:

1.   Combine first 9 ingredients in a food processor.

2.   Sizzle 1 tablespoon coconut oil over and pulse until finely chopped.

3.   Heat reaming tablespoons coconut oil in a skillet over medium-heat when sizzling.

4.   Add chicken mixture and sauté, breaking up into small pieces.

5.   Sauté until chicken starts to turn golden brown and cooked through.

6.   About 6 minutes.

7.   Place 2 cabbage or lettuce leaves on each plate.

8.   Top leaves with chicken mixture, dividing evenly.

9.   Spoon the reserved dressing over the top.

GARNISH:

With cilantro, sliced radishes, cucumber, or coriander leaves