Bangkok Tuk-Tuk Rotisserie Chicken & Green Papaya Crunch Bowl

Instructions

1. 1

   In a small bowl, whisk together 1/4 cup rice vinegar and 1 tbsp brown sugar until dissolved. Add the julienned 1 large carrot and sliced 1/2 small red onion. Toss well and set aside to quick-pickle. This instant acidity is going to wake up the whole dish!

   3 min

   Tip: Massage the carrots and onions lightly with your fingers to help them absorb the vinegar faster.

2. 2

   Grab your trusty mason jar! Add the 1/4 cup lime juice, 3 tbsp fish sauce, remaining 1 tbsp brown sugar, grated 2 cloves garlic, and sliced 1-2 bird's eye chilies. Seal the lid tightly and shake it like you're mixing a cocktail on a bumpy flight. Boom—dressing done.

   2 min

   Tip: If you are cooking for kids or prefer less heat, skip the bird's eye chilies in the jar and just serve chili flakes on the side.

3. 3

   Place your shredded 3 cups green papaya, halved 1 cup cherry tomatoes, and chopped 1 cup green beans on your cutting board. Using a rolling pin, the bottom of your mason jar, or a heavy pan, lightly bruise the tomatoes and beans. We aren't making a puree—just breaking the skins so they drink up the dressing!

   5 min

   Tip: You can buy pre-shredded green papaya at many Asian grocers to save major prep time.

4. 4

   In your largest mixing bowl, combine the bruised vegetables and papaya with the shredded 2 cups rotisserie chicken. Throw in the massive handfuls of 1 cup fresh cilantro and 1 cup fresh mint.

   2 min

   Tip: Don't be shy with the herbs. In my kitchen, herbs are salad greens, not just garnishes!

5. 5

   Drain the pickling liquid from the carrots and onions, then add them to the big bowl. Pour your shaken dressing over the top and use tongs to toss everything aggressively. Divide between bowls and crown each with a heavy shower of crushed 1/2 cup roasted peanuts.

   3 min

   Tip: Toss it longer than you think you need to—you want every single shred of papaya coated in that vibrant, funky dressing.