Cooking Instructions
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Step 1
Using a sifter, dust the
Boneless, Skinless Chicken Thighs (3)
with
Arrowroot Starch (as needed)
. Add to a bowl.
Step 2
Combine the
Coconut Sugar (35 g)
and
Coconut Aminos (60 mL)
and add to the chicken. Marinate in the fridge for one hour.
Step 3
While marinating, prep the vegetables. For the
Scallions (1 bunch)
, slice the white part into thin slices and the green leafy parts into 1-inch pieces.
Step 4
Heat a wok or sauté pan to medium-high heat. Add a splash of
Avocado Oil (as needed)
and tilt the pan to coat all sides. If using a wok, the wok will start to smoke.
Step 5
Transfer the chicken from the marinade (reserving marinade) to the pan and stir quickly. Cook until all pieces of chicken are browned. Once browned, add the marinade and cook for a minute until reduced.
Step 6
Add the
Fresh Ginger (6 g)
and
Garlic (8 g)
and cook until fragrant, 45 seconds. Add the scallions and
Water Chestnuts (30 g)
and cook until the scallions are tender and wilted, about 1-2 minutes.
Step 7
Mix together the
Rice Vinegar (30 mL)
and
Coconut Sugar (5 g)
. Deglaze the pan with the
Chicken Stock (60 mL)
and vinegar combo. Once the liquid boils, reduce the heat to allow it to glaze the chicken.
Step 8
Serve the chicken inside the leaves of the
Bibb Lettuce (1 head)
. Serve with a drizzle of
Sriracha (to taste)
, or make a dipping sauce using 1/4 cup coconut aminos, 1 tablespoon honey, dash of sambal oelek, and sprinkle of sesame seeds.
