In a small dry frying pan on high heat, saute rice grains 2-3 minutes or until golden brown. Transfer to small bowl and cool. Grind finely in a coffee grinder or spice mill.
In a medium bowl, combine ground chicken with 2 tbsp of the lime juice.
Heat wok on high heat. Add oil, swirl around sides of wok. Add chicken and stir-fry until no longer pink about 4 minutes. Transfer to medium bowl. Add ground roasted rice, shallots, green onion, chili flakes, coriander, mint , remaining lime juice and fish sauce. Mix well.
Arrange lettuce leaves on serving platter and place chicken mixture on top. Arrange cabbage wedges and green beans around the chicken.
While sticky rice is eaten throughout Thailand, it is most adored in the north — without utensils. Northern Thais scoop up sticky rice into small pieces, roll it slightly between the thumb and forefingers then dip it into a curry, yam or sauce.
Sticky rice is not made sticky via cooking. Rather, it is a special variety of rice known as glutinous. Since many Asians use it for dessert preparations, you may see it labeled as “sweet rice” in the stores. It’s also labeled as “glutinous rice” or pin kao in Thai. Just to confuse things, it is rarely labeled “sticky rice”.
Sticky rice grains are short, with a deep, ivory white colour (the left bag in the photo) compared to the more opaque colouring of regular rice.