DIRECTIONS

In a medium bowl, combine the onion, grapes, and rice vinegar; set aside while cooking the chicken.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, stirring frequently until just cooked through, about 6-7 minutes. Season chicken with salt and pepper. Stir in the chiles, fish sauce, lime juice, cilantro, and mint.

Divide the rice between 4 serving dishes and top with the chicken, cabbage, and the marinated onion and grape mixture; sprinkle with peanuts.

Ingredients

1/2 red onion, thinly sliced
2 cups halved red California grapes
2 tablespoons rice vinegar
2 tablespoons vegetable oil
1 pound ground chicken
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-2 Thai chilies, thinly sliced
2 teaspoons fish sauce
3 tablespoons lime juice
1/4 cup coarsely chopped cilantro
3 tablespoons coarsely chopped mint leaves
4 cups steamed jasmine rice
2 cups shredded green cabbage
2 tablespoons chopped roasted and salted peanuts

DIRECTIONS

In a medium bowl, combine the onion, grapes, and rice vinegar; set aside while cooking the chicken.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, stirring frequently until just cooked through, about 6-7 minutes. Season chicken with salt and pepper. Stir in the chiles, fish sauce, lime juice, cilantro, and mint.

Divide the rice between 4 serving dishes and top with the chicken, cabbage, and the marinated onion and grape mixture; sprinkle with peanuts.

Notes

This recipe may support a healthy immune system.
This is a Healthy-fats recipe.
This is a Dairy-free recipe.

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving: Calories 540; Protein 26 g; Carbohydrate 65 g; Fat 19 g (32% Calories from Fat); Saturated Fat 3.5 g (6% Calories from Saturated Fat); Cholesterol 100 mg; Sodium 480 mg; Fiber 3 g.