- 1 1/2 cups water
- 1 cup short-grain brown rice
- 3 Tablespoons fish sauce
- 3 Tablespoons fresh lime juice, plus 2 teaspoons grated lime zest
- 1 1/2 Tablespoons brown sugar
- 1 teaspoon cornstarch
- 1 pound ground chicken or turkey
- 2 teaspoons peanut oil
- 1 Thai or jalapeno chile, stemmed, seeded, and minced
- 1 tsp salt
- 1 tsp freshly ground pepper
- 2 tsp crushed red chili flakes
- 1/4 cup chopped fresh basil
- 3 scallions, sliced thin
- 12 Bibb or Boston lettuce leaves (about 1 head)
- Sriracha, for serving
InstructionsCook rice according to package instructions.
Meanwhile, whisk the fish sauce, lime juice, brown sugar, and cornstarch together in a small bowl.
In a medium bowl, mash the ground chicken using the back of a spoon until smooth and no strand-like pieces of meat remain.
Heat the oil in a 12-inch skillet over medium heat. Add the chicken, chile, and lime zest, and cook, breaking up the meat into small pieces with a wooden spoon, until the chicken is no longer pink, about 5 minutes. Season with salt, pepper, and red pepper flakes.
Whisk the fish sauce mixture to recombine, and add to the skillet. Cook, stirring constantly, until the sauce has thickened, about 45 seconds. Remove from heat, and stir in the basil and scallions.
Transfer chicken to a serving bowl and serve with rice and lettuce leaves, top with sriracha.