Step 1

In a dry wok or pan over low heat, toast the rice, stirring often until they turn a deep golden color and smell nutty, about 10 minutes. Grind to a coarse powder using a mortar and pestle, coffee grinder, spice grinder, food processor, or blender. Set aside.

Step 2

Return the wok to high heat and add oil. Once hot, add the ground chicken. Stir fry until the chicken is browned and crisp, then add in the sugar, fish sauce, and lime juice.

Step 3

Stir fry for another minute, and add the toasted rice powder, chilies, shallots, and scallions., cilantro, and mint. Stir fry for one more minute, then adjust seasonings to taste.

Step 4

Serve in lettuce cups or with rice.