An easy, quick, and flavorful meal that can be enjoyed as lunch or dinner.
Total Time
1hr 15min
4.9
14 Ratings
Author: Vodka & Biscuits
Servings:
2
Ingredients
Marinade
•
as needed
Arrowroot Starch
or Cornstarch
•
4
Tbsp
Coconut Aminos
•
2 1/2
Tbsp
Coconut Sugar
Stir-Fry
•
as needed
Avocado Oil
•
3
Boneless, Skinless Chicken Thighs
•
1
Tbsp
Minced
Garlic
•
1
Tbsp
Minced
Fresh Ginger
•
1
bunch
Scallions
•
4
Tbsp
Water Chestnuts
, chopped
•
4
Tbsp
Chicken Stock
•
2
Tbsp
Rice Vinegar
•
1
tsp
Coconut Sugar
•
1
head
Bibb Lettuce
•
to taste
Sriracha
(optional)
Cooking Instructions
1.
Using a sifter, dust the Boneless, Skinless Chicken Thighs (3) with Arrowroot Starch (as needed). Add to a bowl.
2.
Combine the Coconut Sugar (2 1/2 Tbsp) and Coconut Aminos (4 Tbsp) and add to the chicken. Marinate in the fridge for one hour.
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.
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.
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.
6.
Add the Fresh Ginger (1 Tbsp) and Garlic (1 Tbsp) and cook until fragrant, 45 seconds. Add the scallions and Water Chestnuts (4 Tbsp) and cook until the scallions are tender and wilted, about 1-2 minutes.
7.
Mix together the Rice Vinegar (2 Tbsp) and Coconut Sugar (1 tsp). Deglaze the pan with the Chicken Stock (4 Tbsp) and vinegar combo. Once the liquid boils, reduce the heat to allow it to glaze the chicken.
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.
Nutrition Per Serving
CALORIES
130
FAT
0.4 g
PROTEIN
1.1 g
CARBS
36.3 g
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