Larb Gai — Thai Chicken

Larb Gai is probably my favorite Thai dish, and I make it frequently. It's spicy (in my case, damn near lethal), tangy, and salty. It's not complicated, and total prep plus cooking time is no more than 30 to 40 minutes. This recipe makes a mildly spicy concoction. You can adjust it, as I do, to your particular taste.

Ingredients (Serves 2–4):
• 16 oz. ground (or finely chopped) chicken (I usually use white meat)
• ½ cup diced onions (I prefer red)
• 2 cloves garlic (crushed)
• tsp Thai chili oil
• tbsp water
• tsp Thai chili powder (can adjust for heat preference; I use about 2 tbsp)
• 2 tbsp fish sauce (nam pla)
• juice from 2 limes
• ⅓ cup chopped basil
• ⅓ cup chopped mint
• ¼ cup cilantro
• 1 or 2 chili peppers sliced into slivers
• several whole mint and basil leaves for garnish
• lettuce leaves (or other greens) and cucumber coins or spears for serving
• 1¼ cup rice (pre-cooked)

Sauce Ingredients (per serving):
• 2 tbsp fish sauce (nam pla)

• tbsp chili garlic sauce (can adjust for heat preference)
• tsp lime juice
• ½ tsp brown sugar
• ½ tsp soy sauce (optional)

What You Do:
1. Mix sauce ingredients for individual servings and set aside.
2. Heat chili oil in a wok or skillet over medium-high heat. When hot, add tbsb water, garlic, and chicken. Add onion while chicken is cooking. Stir frequently to break up lumps. Cook till done (about three minutes) and then transfer to mixing bowl.
3. While chicken is warm, add chopped basil, chopped mint, lime juice, fish sauce, and chili powder. Mix thoroughly.
4. Serve over rice. Add sauce over chicken as desired. Top with cilantro and slices of chili peppers.
5. Surround with whole mint and basil leaves, lettuce or other greens, cucumber spears, tomatoes, or any veggie of your choice.