1lb Ground Chicken
2 Tbsp Water
1/2 Cup Cilantro (Chopped)
1/3 Cup Mint Leaves
1/3 Cup Basil Leaves
2 Green Onions (Thinly Sliced)
2 Shallots (Thinly sliced)
1 Stalk Lemongrass (Thinly Sliced)
2 Tbsp Sticky Rice Powder (See Note)
½ Tsp Salt
1 Lime
1 Tbsp Fish Sauce
Fresh Bird Eye Chili (spice level to taste)
Ground Thai Chili Powder (spice level to taste)
Heat oil in a medium skillet and cook ground chicken. Once the meat starts to brown add 2 tbsp of water.
Toss chicken in a bowl, add fish sauce, rice powder (See Note), salt
Add in Cilantro, Mint, Basil, Green Onions, Shallots, Lemongrass, Fresh Bird Eye Chili, Ground Thai Chili Powder, Lime juice and mix
Serve with lettuce wraps, sliced cucumbers, and sticky rice
In a dry wok or pan over low heat, toast 1-2 cups of glutinous rice grains until they turn golden brown (approximately 10 minutes). Grind to a coarse powder using a mortar and pestle, spice grinder, or mini food processor. Store in container.
