Chicken Larb Bowl

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Kale

  Raw

  140g

• Ground Chicken

  Denmark Foods

  16 oz or 448g

• Garlic

  Raw

  2 clove or 6g

• Onions

  Young green, tops only

  6 stalk or 72g

• Soy Sauce

  Lite - Kroger

  2 tbsp or 30g

• Sambal Oelek

  Huy Fong Foods

  3 tsp. or 300g

• Brown sugar

  1 tbsp or 9g

• Water

  Plain, clean water

  1 cup or 237g

• Premium Coconut Milk

  Kroger

  ½ cup or 152g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Jasmine Rice

  Kroger

  1 cup dry or 180g

• Lime juice

  Raw

  ½ lime yields or 22g

• Mint

  Freshdirect

  2 tablespoon or 6g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. in a large heavy bottom skillet, heat the oil over medium high heat. Add the kale and cook until welted, 5 to 6 minutes. transfer to a medium bowl.
2. Add the ground chicken and cook, breaking it apart with the back of the wooden spoon and stirring frequently until no pink remains, 8 to 10 minutes.
3. add the garlic and green onion and cook for 1 minute, or until fragrant. Add the soy sauce, sambal oelek, and brown sugar and stir to combine. return the cooked kale and stir to combine. reduce heat to low until ready to serve.
4. to make the rice, combine the water, coconut milk, sugar in a medium saucepan and heat over medium high until it starts December. Add the rice and bring back to a low simmer. cover the pot, reduce heat to low, and cook for about 15 minutes, until all the liquid is absorbed.
5. turn off the heat for the rice and let it steam for another 5 to 10 minutes, until fully cooked and soft. uncover, fluff, and toss in line zest and juice.
6. divide the rice among four bowls, followed by the chicken and kale mixture and top with fresh herbs.

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