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Chicken Larb with Grapes

1/2 red onion, thinly sliced 2 cups halved red California grapes 2 tablespoons rice vinegar 2 tablespoons vegetable oil 1 pound ground chicken 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 to 2 Thai chilies, thinly sliced 2 teaspoons fish sauce 3 tablespoons lime juice 1/4 cup coarsely chopped cilantro 3 tablespoons coarsely chopped mint leaves 4 cups steamed jasmine rice 2 cups shredded green cabbage 2 tablespoons chopped roasted and salted peanuts

In medium bowl, combine onion, grapes, and rice vinegar; set aside. In large skillet, heat oil over medium-high heat. Add chicken and cook, stirring frequently until just cooked through, about 6-7 minutes. Season chicken with salt and pepper. Stir in chilies, fish sauce, lime juice, cilantro, and mint. Divide rice among four serving dishes and top with chicken, cabbage, marinated onions, and grapes; sprinkle with peanuts.