Chicken Mushroom Larb Bowls (with coconut rice!)
User Reviews
5
Chicken Mushroom Larb Bowls (with coconut rice!)
Description
The dish starts with quick pickled Persian cucumbers and sliced red onion marinated in rice vinegar. Meanwhile, kale is sautéed until wilted then combined in a skillet with ground chicken and finely chopped maitake and shiitake mushrooms. This mixture is browned and caramelized for 10-12 minutes for developed flavor.
Garlic and green onions are added briefly before the mixture is seasoned with soy sauce, sambal oelek chili paste, and brown sugar to create spicy, savory, and sweet notes. The coconut rice is prepared with jasmine rice cooked in water and coconut milk with sugar, salt, and lime zest and juice, producing a fragrant, slightly creamy textured side.
The bowls are served garnished with fresh mint, basil, and cilantro to add herbal brightness that contrasts the rich and spicy chicken mushroom larb mixture. The vinegar-pickled cucumbers clean the palate with acidity and crunch. This combination yields a complex bowl where textures and flavors are balanced between spicy, sweet, sour, fresh, and creamy.
Jasmine rice is preferred for its aroma and grain texture, but other long grain rice also works.
Ingredients
For the quick pickled vegetables
- 2 cucumber finely sliced, Persian
- ½ red onion finely sliced
- 3 tablespoons rice vinegar
For the Blended Chicken Mushroom Mixture
- 1 tablespoon vegetable oil
- 5 ounces kale stems removed and chopped
- 1 pound ground chicken
- 1 pound shiitake finely chopped
- 1 pound maitake mushrooms finely chopped
- 4 cloves garlic finely chopped
- 6 green onions thinly sliced
- 3-4 tablespoons soy sauce
- 2-3 tablespoons sambal oelek 2 for medium spice, 3 for super spice!
- 1 tablespoon brown sugar
For the Rice
- 2 cups jasmine rice
- 2 ½ cups water
- 1 cup coconut milk
- 1 teaspoons white sugar
- 1 teaspoon kosher salt
- 1 lime zested and juiced
Garnish
- mint fresh
- basil fresh
- cilantro fresh
Instructions
- Combine the cucumbers, red onion and rice vinegar in a small bowl and toss to combine. Let them marinate while you cook the chicken.
- In a large heavy bottom skillet, heat the vegetable oil over medium high heat. Once hot, add the kale and sauté over medium high heat until wilted, about 5-6 minutes. Season with salt and carefully remove the kale and transfer to a medium bowl.
- In the same heavy bottom skillet, add the ground chicken and chopped mushrooms and using the back of a wooden spoon, break the chicken apart and let cook until no pink remains on the chicken and the mushrooms are caramelized, about 10-12 minutes. Once cooked, add the kale mixture back in and stir to combine.
- Once everything is back into the skillet, add the garlic and green onions and sauté for 1 minute until fragrant. Add the soy sauce, sambal oleek and brown sugar and stir to combine. Season with salt as needed and reduce heat to low and simmer until ready to use.
- Place the water, coconut milk, sugar and salt in a medium saucepan, and warm over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot with lid, then reduce the heat to low. Cook, undisturbed, for about 15 minutes, then turn off the heat and let the rice steam for another 5 to 10 minutes. Uncover, fluff, and season with the zest and juice of 1 lime.
- To assemble, place equal amounts of the coconut rice at the bottom of 4 bowls, followed by equal amounts of the chicken mushroom mixture, pickled vegetables and plenty of the fresh herbs. Serve immediately.
Notes
- Jasmine rice is recommended for its flavor, but any long grain white rice may be used in the coconut rice preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 751 kcal
% Daily Value*
| Calories | 751kcal | 38% |
| Carbohydrates | 98g | 33% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 1459mg | 61% |
| Potassium | 1493mg | 32% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 3774IU | 75% |
| Vitamin C | 46mg | 51% |
| Calcium | 179mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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