Larb Gai

1 lb ground chicken
2 tbsp canola oil
2 shallots, thinly sliced
2 green or red fresh chiles, seeded and chopped
2 garlic cloves, minced
2 tbsp lime juice
3 tbsp fish sauce
1 tbsp sweet chili sauce
2 tsp brown sugar
1 to 2 tsp Sriracha chili sauce
¼ cup fresh cilantro leaves
2 tbsp minced fresh mint
Hot cooked sticky rice
Boston lettuce leaves, optional

In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes.

Add garlic; cook 1 minute longer.

Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.

Tips: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts
½ cup: 262 calories, 16g fat (3g saturated fat), 75mg cholesterol, 1211mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 20g protein.