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Thai Chicken Larb Bowl with Spicy Pickled Peaches

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

Total Time: 90 minutes

Servings: 4

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

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.