Paleo Chicken & Scallion Lettuce Wraps

14 INGREDIENTS • 8 STEPS • 1HR 15MINS

Paleo Chicken & Scallion Lettuce Wraps

Recipe

4.9

14 ratings

Community Pick

Community Pick

An easy, quick, and flavorful meal that can be enjoyed as lunch or dinner.

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

as needed

Arrowroot Starch

or Cornstarch

4 Tbsp

Coconut Aminos

8 tsp

Stir-Fry

as needed

Avocado Oil

3

Boneless, Skinless Chicken Thighs

cut into bite-size pieces

1 Tbsp

Minced Garlic

1 Tbsp

Minced Fresh Ginger

approx. 1-inch piece

1 bunch

Scallion

about 5-6 scallions

4 Tbsp

Water Chestnuts, chopped

or more if desired

4 Tbsp

Chicken Stock

2 Tbsp

1 tsp

1 head

Bibb Lettuce

to taste

optional

Nutrition Per Serving

VIEW ALL

Calories

130

Fat

0.4 g

Protein

1.1 g

Carbs

36.3 g

Paleo Chicken & Scallion Lettuce Wraps

Save

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 (8 tsp) and Coconut Aminos (4 Tbsp) 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 (4 Tbsp) 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 (4 Tbsp) 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 (4 Tbsp) 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.

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