Here we're about to create a larb-esque chicken dish. This is going to satisfy your Thai meat craving with tons of umami flavor infused with the help of some fish sauce & oyster sauce.
For the meat:
Crescent® Halal Ground Chicken from Ralphs
1 ½ tablespoons avocado or canola oil
4 sliced scallions or green onions (reserve dark green tops for garnish)
1 Thai chile thinly sliced (optional, for spicy!)
3 garlic cloves, thinly sliced
1 tablespoon roasted sesame seeds
For the sauce:
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese black or white vinegar
1 teaspoon fish sauce
Sprinkle of allulose sugar to taste
1 tablespoon gochugaru (Korean chile flakes)
1 tablespoon toasted sesame oil
Ground meat-ground turkey, ground chicken, ground beef or ground lamb. You could also sub a plant-based “meat” or crumbled extra-firm tofu.
Garlic and Onion-for savory depth
Fresh chilies –thai chilies, serrano or jalapeno peppers.
In a large nonstick skillet, heat the oil over medium-high heat. After a minute or two, add the scallions, chiles (if using) and garlic. Cook, stirring frequently, until the garlic is slightly golden and the scallions are softened, about 2 minutes.
Add the grated tofu to the pan and toss to coat it in the oil. Cook undisturbed for 2 minutes, then stir. Cook, stirring every 2 minutes, until the tofu is golden brown in some spots, a total of 10 to 14 minutes.
Meanwhile, make the sauce: In a small bowl, whisk together the tamari, vinegar, sugar, gochugaru and sesame oil until well combined.
Pour the sauce into the pan — it will bubble rapidly — and stir with a silicone spatula to evenly coat the tofu. Cook for 1 minute. Remove from the heat and sprinkle with the sesame seeds.
Serve over cooked rice and top with the reserved scallion tops and cilantro. Store leftovers in an airtight container in the fridge for 4 to 5 days.
