Chicken Larb Cabbage Cups with Sriracha, Lime, and Green Beans

1. 1Heat 3 tablespoons of the canola oil in a medium sauté pan over medium heat. When the oil is shimmering, add the sliced shallot and fry until crisp, about 5 minutes. (Don’t crowd the shallot slices—they should form a single layer in the oil. Fry in batches if necessary.) Transfer the fried shallots to a paper-towel-lined plate and set aside to drain.

To cook the chicken:

1. 1Discard the shallot-frying oil and wipe the sauté pan clean. Add the remaining tablespoon of canola oil and set the pan over medium-high heat. When the oil is shimmering, add the chicken and season with salt and the juice from 1 of the lime halves. Cook, breaking up the chicken with a wooden spoon, until the meat loses its color, about 5 to 6 minutes.
2. 2Transfer the chicken to a large bowl. Immediately add the mixed lettuces, mint, cilantro, green beans, diced shallot, scallions, rice powder, fish sauce, Sriracha, Thai chile, and juice from the remaining lime half. Toss to combine well, and then taste, adding more salt if needed.

To serve:

1. 1Spoon the chicken mixture into the cabbage cups and place 3 on each serving plate. Top with the fried shallots and serve.