laotian

Minced Chicken Jeow with Roasted Peppers and Sticky Rice

Name: Minced Chicken Jeow with Roasted Peppers and Sticky Rice
Yield: 1 serving
Cuisine: laotian
Ingredients: 220 g ground chicken; 70 g sticky rice (glutinous rice), uncooked; 90 g roasted red bell pepper, chopped; 6 g garlic, minced; 2 g dried red chilies; 15 g fish sauce; 20 g lime juice; 25 g scallions, thinly sliced

This roasted dish pairs ground chicken with sticky rice, uncooked, roasted red bell pepper, chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

67 g Protein

67 g Carbohydrates

14 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g ground chicken 363 kcal
70g sticky rice (glutinous rice), uncooked 255 kcal
90g roasted red bell pepper, chopped 28 kcal
6g garlic, minced 9 kcal
2g dried red chilies 1 kcal
15g fish sauce 5 kcal
20g lime juice 6 kcal
25g scallions, thinly sliced 9 kcal

Cooking instructions

sticky rice (glutinous rice)
Cook the sticky rice: soak the glutinous rice in water for 1 hour if possible, then steam or simmer (covered, low) until tender; keep warm.
dried red chilies
Heat a dry skillet over medium-high. Add the dried chilies and toast 20 to 30 seconds until fragrant; remove to a mortar or bowl.
ground chicken
In the same skillet, add the ground chicken and cook, breaking it up, until no longer pink and lightly browned, 5 to 7 minutes.
roasted red bell peppergarlicdried red chiliesfish saucelime juice
Pound or finely chop the toasted chilies, garlic, and roasted red pepper into a coarse paste. Stir in fish sauce and lime juice.
ground chickenfish saucelime juicescallions
Mix the cooked chicken with the jeow paste and sliced scallions. Taste and adjust with more lime or fish sauce.
sticky rice (glutinous rice)
Serve warm with sticky rice for scooping.