Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
In a 12-inch skillet over medium, toast the rice, stirring often, until golden brown, 6 to 9 minutes. Transfer to a small bowl and cool for about 10 minutes; set the skillet aside.
Step 2
While the rice cools, in a small bowl, stir together the lime juice, fish sauce, ginger, garlic, chili and shallot; set aside.
Step 3
Using a spice grinder or mortar and pestle, pulverize the toasted rice to a coarse powder. Return the powder to the bowl and set aside.
Step 4
In the same skillet over medium-high, heat the oil until shimmering. Add the chicken and ½ teaspoon salt; cook, breaking the meat into fine bits so there are no clumps, until no longer pink, 4 to 5 minutes. Immediately remove from the heat and stir in the shallot mixture. Toss in the cilantro, mint and half of the rice powder; let stand for 5 minutes. Taste and season with salt, then transfer to a serving platter and sprinkle with the remaining rice powder.
Your folders
taste.com.au
4.6
(3)
25 minutes
Your folders
whatsgabycooking.com
5.0
(4)
Your folders
cooking.nytimes.com
4.0
(4.9k)
Your folders
classiccasualhome.com
Your folders
steamandbake.com
4.0
(2)
25 minutes
Your folders
steamandbake.com
Your folders
taste.com.au
5.0
(1)
15 minutes
Your folders
taste.com.au
15 minutes
Your folders
taste.com.au
120 minutes
Your folders
thetastiestbook.com
5.0
(1)
60 minutes
Your folders
foodnetwork.com
5.0
(7)
25 minutes
Your folders
bbc.co.uk
5.0
(3)
Your folders
marthastewart.com
Your folders
hungryhappens.net
5.0
(2)
25 minutes
Your folders
delicious.com.au
5 minutes
Your folders
washingtonpost.com
Your folders
washingtonpost.com
3.6
(20)
Your folders
epicurious.com
Your folders
taste.com.au
15 minutes