Thai Chicken Larb Bowl with Spicy Pickled Peaches
(2017 Pairings) A spicy Thai-style salad with peaches.
![Thai Chicken Larb Bowl with Spicy Pickled Peaches](https://res-1.cloudinary.com/dl4k1qf4e/image/upload/c_scale,w_500/v1/recipes/3783-Thai-Chicken-Larb-Bowl-with-Spicy-Pickled-Peaches.jpg)
Ingredients
2 cups DOLE Chef-Ready Cuts Diced Peaches partially thawed
¼ cup rice vinegar
4 teaspoons plus ½ tablespoon sugar divided
1 teaspoon soy sauce
1 teaspoon plus 3 tablespoons fish sauce divided
1 teaspoon chili garlic sauce
¼ cup fresh lime juice
½ cup water
1 pound ground chicken
½ cup thinly sliced green onions
½ cup thinly sliced shallots
1-½ tablespoons lemongrass paste
½ teaspoon minced Thai chili
¼ cup chopped fresh cilantro leaves
2-½ tablespoons chopped fresh mint leaves
2-½ tablespoons toasted rice ground
to taste salt and pepper
2 heads butter lettuce leaves separated
![Nutrition Facts](https://res-2.cloudinary.com/dl4k1qf4e/image/upload/v1/from_ucare/03783_nutr.jpg)
Directions
- 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.
- Whisk lime juice, remaining 3 tablespoons fish sauce, and 1/2 tablespoon sugar in medium bowl to blend; reserve sauce.
- 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.
- Spoon into lettuce leaves; serve.