CHICKEN LARB BOWLS WITH TOASTED COCONUT RICE
Chicken Larb Bowls are a healthy one-pan meal that is great for meal prep! Make everything in advance and plate up the rice, chicken, and pickled veggies. Top with fresh herbs and dig in!
Servings: 4
Ingredients
Quick Pickle:
- ¼ red onion, thinly sliced
- 1 carrot, thinly sliced or peeled
- ¼ cup unsweetened rice vinegar
- 1 tablespoon maple syrup
Chicken Larb:
- 2 pounds ground chicken (you could also use turkey or pork)
- Avocado oil for drizzling the pan
- 6 cups kale, deveined and chopped into bite-sized pieces
- 3 cloves garlic, minced (divided)
- 6 green onions, thinly sliced
- 1 tablespoon ginger, minced or grated
- ⅓ cup coconut aminos (or tamari)
- 3 tablespoons Sambal oelek or sriracha
- 1 tablespoon coconut sugar
- Juice of 1 lime
Serving Suggestions:
- ½ cup torn fresh mint
- ½ cup torn basil
- ½ cup torn cilantro
- Toasted Coconut Rice (or white rice)
Instructions
- Make the quick pickles by adding thinly sliced red onion, carrot shavings, rice vinegar, and maple syrup to a bowl and set aside.
- Add about 1 tablespoon of avocado oil to a large saucepan over medium heat.
- Add 1/2 of the garlic and cook for about 1 minute.
- Add the chopped kale and cook down for 3 to 5 minutes until wilted. Remove from the pan.
- To the same pan, add another drizzle of avocado oil and cook the ground chicken for about 5 minutes.
- Add the remaining garlic, ginger, green onion, coconut aminos, sambal oelek, lime, and coconut sugar to the chicken.
- Stir to combine and cook for about 5 more minutes to allow the sauce to reduce and the flavors to meld.
- Remove from heat and stir in the cooked kale.
- Serve with Toasted Coconut Rice, quick pickles, and plenty of fresh herbs. Enjoy!