Trust me and try this recipe. If you don't like spicy, take it out completely. Your dinner will still be full of flavor. Based on one of the essential Thai recipes, this recipe features ground chicken that is wonderfully seasoned with soy and fish sauce and served with pickled red onion, lime juice, sticky rice and fresh herbs to bring it all together. This should take you all of 30 minutes to prepare and cook. Enjoy!

Ingredients:
-1 small red onion
-¼ to 1/3 cup rice vinegar
-1 cup rice (white is traditional)
-1 and ½ cup water
-1 TBSP vegetable oil
-2 garlic cloves, minced
-1 bunch green onion (scallion), sliced on the diagonal
-1 lb. ground chicken
-Salt and pepper
-2 TBSP soy sauce
-1 tsp. fish sauce
-1 tsp. Sambal Oelek (or Sriracha)
-1 TBSP brown sugar
-1 head of washed Bibb or Butter lettuce leaves
-1 or 2 limes cut into wedges
-1 bunch of cilantro

Method:

First, thinly slice half a red onion and place in a small bowl with rice vinegar. Let it hang out in the fridge until you're ready to eat. Meanwhile, steam some white rice. Heat vegetable oil in a skillet over medium heat until shimmering. Add a pound of ground chicken, two minced garlic cloves, three thinly sliced scallions (whites and greens). Season with a little salt and pepper and cook until chicken is cooked through and browned. Stir in two tablespoons of soy sauce, a teaspoon of fish sauce, a small spoonful of sambal oelek or other hot sauce (like sriracha), and a tablespoon of brown sugar, cooking until the liquid is almost completely reduced. Serve the ground chicken over rice, lime wedges, quick-pickled onions, more sambal oelek, and cilantro and the rest of the green part only of green onion. Scoop out a serving into Bibb or butter lettuce leaves. Serving size is 2 leaves. This recipe serves four.