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

Total TimeTotal Time: 90 minutes

ServingsServings: 4


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


  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.

Explore DOLE Products in This Recipe

We Have More to Offer