Fair warning: this dish is HOT and full of flavor. Tread lightly with the Thai bird chilies if you’ve never had them before; maybe start with just one or two the first time and then work your way up.

NOTES:
• Meat Choices: I’m using ground chicken because that was the deal at the store this week, but turkey, pork, or even a lean ground beef would work in this recipe.
• Chilies and Heat: A few months ago, I bought a huge package of Thai bird chilies which I washed and froze in ziptop bags. Anytime I need them I just pull out a few of each color. I honestly didn’t know you could freeze them until a fellow shopper told me! Now I have a bag with habaneros in there, too! You choose what type of chilies you want as well as how many. I went all out in this video because I know that Steve wouldn’t like this dish even without the chilies and I would be the only one eating it. [Steve hates fish sauce and any really funky Asian foods.]
• Thai Chili Powder (Prik Bon): This is not at all like the normal chili powder you would use for making an American/Texan/Mexican chili. You should be able to find it in an Asian market, but if not, you can use regular red pepper flakes or a Korean gochu-garu (red chili powder) instead.
• Leftovers: I ate it exactly as shown in the video on the first night. Then next day I quick-fried some in a pan and topped it with a sunny-side up egg. A couple nights later, I did the same with some extra cabbage. One of my work lunches was the rice dish on the bottom topped with some pork bites I’d made in the air fryer. Now it’s the end of the week and I have one more serving to finish as I edit the video. So Good!

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Instant Pot Duo 6qt: https://amzn.to/43bDS9Q

Today’s Ingredients:
2 TB vegetable oil (any neutral oil)
1 lb ground chicken
1 large shallot, chopped
whites from 6 scallions, sliced (save the greens for later in the recipe)
6 garlic cloves, sliced
2-10 Thai bird chilies, chopped and divided (more or less to your liking/tolerance)
2 TB brown sugar
1 tsp Thai chili powder (prik bon; or substitute with red pepper flakes or gochu-garu)
1 cup chicken broth
¼ cup fish sauce
¼ cup lime juice
2 TB chili garlic paste (using Huy Fong in the video)
1½ cups jasmine rice, rinsed

6 oz shredded Napa cabbage (about ½ medium head or 5 cups total)
1 cup chopped fresh cilantro

Optionals for serving: scallion greens, fresh cilantro, chopped Thai bird chilies, lime wedges, Sriracha sauce, etc.

Instructions:
1. Preheat the Instant Pot on the highest sauté setting and add the oil when the display reads “HOT.” Then add the ground chicken, shallot, and scallion whites. Cook, breaking up the meat as you stir every few minutes, until the meat is no longer pink.
2. Add the garlic, chilies, brown sugar, and chili powder. Cook for just another minutes, stirring constantly.
3. Add the chicken broth and deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits from the bottom to avoid getting a “BURN” notice later.
4. Add the fish sauce, lime juice, and sambal oelek. Stir just to combine.
5. Layer the rinsed jasmine rice over the top, using a spoon or spatula to spread the rice out and press down into the liquid without stirring up the bottom of the pot.
6. Lock and seal the lid and cook for 4 minutes on high followed by a 10 minute natural pressure release.
7. Taste and adjust the seasoning (salt, lime). Then stir in the shredded cabbage and cilantro. Cover loosely for about 5 minutes to let the cabbage soften.
8. Serve with optional toppings and ENJOY!