Thai Chicken Larb Bowl with Spicy Pickled Peaches

(2017 Pairings) A spicy Thai-style salad with peaches.

Photo of Thai Chicken Larb Bowl with Spicy Pickled Peaches


2 cups DOLE Chef-Ready Cuts Diced Peaches partially thawed
1/4 cup rice vinegar
4 teaspoons plus 1/2 tablespoon sugar divided
1 teaspoon soy sauce
1 teaspoon plus 3 tablespoons fish sauce divided
1 teaspoon chili garlic sauce
1/4 cup fresh lime juice
1/2 cup water
1 pound ground chicken
1/2 cup thinly sliced green onions
1/2 cup thinly sliced shallots
1-1/2 tablespoons lemongrass paste
1/2 teaspoon minced Thai chili
1/4 cup chopped fresh cilantro leaves
2-1/2 tablespoons chopped fresh mint leaves
2-1/2 tablespoons toasted rice ground
to taste salt and pepper
2 heads butter lettuce leaves separated


  1. Combine peaches, rice vinegar, 4 teaspoons sugar, soy sauce, 1 teaspoon fish sauce, and chili garlic sauce in a bowl.  Cover and let stand 1 hour.
  2. Whisk lime juice, remaining 3 tablespoons fish sauce, and 1/2 tablespoon sugar in medium bowl to blend; reserve sauce.
  3. Bring water to simmer in large skillet over medium heat.  Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions, shallots, lemongrass, and chili. Stir until most of liquid has evaporated, about 4 minutes.  Remove from heat.  Stir in sauce, cilantro, mint, and pickled peaches.  Sprinkle with toasted rice.  Season with salt and pepper to taste.
  4. Spoon into lettuce leaves; serve.
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