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Recipes
Paleo Chicken & Scallion Lettuce Wraps
Recipe

14 INGREDIENTS • 8 STEPS • 1HR 15MINS

Paleo Chicken & Scallion Lettuce Wraps

4.9
14 ratings
Community Pick
Community Pick
An easy, quick, and flavorful meal that can be enjoyed as lunch or dinner.
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Paleo Chicken & Scallion Lettuce Wraps
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
An easy, quick, and flavorful meal that can be enjoyed as lunch or dinner.
1HR 15MINS
Total Time
$4.10
Cost Per Serving
Ingredients
Servings
2
US / Metric
Marinade
Arrowroot Starch
as needed
Arrowroot Starch
or Cornstarch
Coconut Aminos
1/4 cup
Coconut Aminos
Coconut Sugar
2 1/2 Tbsp
Stir-Fry
Avocado Oil
as needed
Avocado Oil
Boneless, Skinless Chicken Thigh
3
Boneless, Skinless Chicken Thighs
cut into bite-size pieces
Garlic
1 Tbsp
Minced Garlic
Fresh Ginger
1 Tbsp
Minced Fresh Ginger
approx. 1-inch piece
Scallion
1 bunch
Scallion
about 5-6 scallions
Water Chestnuts
1/4 cup
Water Chestnuts, chopped
or more if desired
Chicken Stock
1/4 cup
Chicken Stock
Bibb Lettuce
1 head
Bibb Lettuce
Sriracha
to taste
Sriracha
optional
Nutrition Per Serving
VIEW ALL
Calories
130
Fat
0.4 g
Protein
1.1 g
Carbs
36.3 g
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Paleo Chicken & Scallion Lettuce Wraps
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
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 (2 1/2 Tbsp) and Coconut Aminos (1/4 cup) and add to the chicken. Marinate in the fridge for one hour.
step 3
While marinating, prep the vegetables. For the Scallion (1 bunch), slice the white part into thin slices and the green leafy parts into 1-inch pieces.
step 3 While marinating, prep the vegetables. For the Scallion (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 (1 Tbsp) and Garlic (1 Tbsp) and cook until fragrant, 45 seconds. Add the scallions and Water Chestnuts (1/4 cup) and cook until the scallions are tender and wilted, about 1-2 minutes.
step 7
Mix together the Rice Vinegar (2 Tbsp) and Coconut Sugar (1 tsp). Deglaze the pan with the Chicken Stock (1/4 cup) and vinegar combo. Once the liquid boils, reduce the heat to allow it to glaze the chicken.
step 7 Mix together the Rice Vinegar (2 Tbsp) and Coconut Sugar (1 tsp). Deglaze the pan with the Chicken Stock (1/4 cup) 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.
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.
Tags
view more tags
Appetizers
Dairy-Free
American
Asian
Lunch
Date Night
Snack
Healthy
Shellfish-Free
Dinner
Sandwiches & Wraps
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