Paleo Chicken & Scallion Lettuce Wraps
An easy, quick, and flavorful meal that can be enjoyed as lunch or dinner.
to taste Arrowroot Starch
1/4 cup Coconut Aminos
2 1/2 tbsp Coconut Sugar
to taste Avocado Oil
3-4 Boneless Chicken Thighs, Cut Into Small Bite Size Pieces
1 tbsp Minced Garlic
1 tbsp Minced Ginger
1 bnch Scallions
1/4 cup Chopped Water Chestnuts
1/4 cup Chicken Stock
2 tbsp Rice Vinegar
1 tsp Coconut Sugar
1 head Bibb Lettuce
to taste Sambal Oelek
to taste Sriracha
Using a sifter, dust the Boneless Chicken Thighs, Cut Into Small Bite Size Pieces with Arrowroot Starch. Add to a bowl.
Combine the Coconut Sugar with Coconut Aminos and add to the chicken. Marinate in the fridge for one hour.
While marinating, prep the vegetables. For the Scallions, slice the white part into thin slices and the green leafy parts into 1 inch pieces.
Heat a wok or saute pan to medium-high heat. Add a splash of Avocado Oil and tilt the pan to coat all sides.
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.
Add the Minced Ginger and Minced Garlic and cook until fragrant, 45 seconds. Add the scallions and Chopped Water Chestnuts and cook until the scallions are tender and wilted, about 1-2 minutes.
Mix together the Rice Vinegar and Coconut Sugar. Deglaze the pan with the stock and vinegar combo. Once the liquid boils, reduce the heat to allow it to glaze the chicken.
Serve the chicken inside the leaves of the lettuce. Serve with a drizzle of sriracha ( to taste). Enjoy!