Directions
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Step 1
Using a sifter, dust the Boneless, Skinless Chicken Thigh (3) with Arrowroot Starch (to taste). Add to a bowl.
Step 2
Combine the Coconut Sugar (2 1/2 tablespoon) 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 4
Heat a wok or saute pan to medium-high heat. Add a splash of Avocado Oil (to taste) 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 tablespoon) and Garlic (1 tablespoon) 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 tablespoon) and Coconut Sugar (1 teaspoon). 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.
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