1 Tblsp vegetable oil
1 bunch kale deveined and chopped
1 lb ground chicken
2-3 cloves garlic finely chopped
6 scallions, white and light green parts, thinly sliced
3 Tblsp soy sauce
1 to 2 tablespoons sambal oelek or sriracha, depending on how spicy you want it
1 Tblsp brown sugar
Rice
2 cups water
1 cup coconut milk
1 tsp sugar
1 tsp salt
2 cups jasmine rice
zest & juice of 1 lime
Garnish
Fresh mint leaves
Fresh basil leaves
Fresh cilantro leaves
1. Quick pickles: In a small bowl, toss together the cucumbers, red onion, and vinegar. Set aside to marinate while you cook the chicken.
2. Chicken: In a large, heavy-bottomed skillet, heat the oil over medium-high heat. Add the kale and cook until wilted, 5 to 6 minutes. Season with salt and carefully transfer to a medium bowl.
3. Add the ground chicken to the same skillet and cook, breaking it apart with the back of a wooden spoon and stirring frequently until no pink remains, 8 to 10 minutes.
4. Add the garlic and scallions and cook for 1 minute, or until fragrant. Add the soy sauce, sambal oelek, and brown sugar and stir to combine. Return the cooked kale to the skillet and stir to combine. Season with salt and reduce the heat to low until ready to serve.
5. Rice: Meanwhile, combine the water, coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot, reduce the heat to low, and cook undisturbed for about 15 minutes, until all the liquid has been absorbed.
6. Turn off the heat and let the rice steam for another 5 to 10 minutes, until fully cooked and soft. Uncover, fluff, and toss in the lime zest and juice.
7. To serve, add rice to individual bowls. Top with chicken mixture, quick pickles, and lots of fresh herbs.
Serves 4
