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RECIPE
14 INGREDIENTS8 STEPS1HR 15MIN

Paleo Chicken & Scallion Lettuce Wraps

5.0
13 Ratings
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Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
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An easy, quick, and flavorful meal that can be enjoyed as lunch or dinner.

1HR 15MIN

Total Time
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Marinade
to taste
Arrowroot Starch
or Cornstarch
1/4 cup
Coconut Aminos
2 1/2 Tbsp
Stir-Fry
to taste
Avocado Oil
as needed
3
cut into bite-size pieces
1 Tbsp
Minced  Garlic
1 Tbsp
Minced  Fresh Ginger
approx. 1-inch piece
1 bunch
Scallions
about 5-6 scallions
1/4 cup
Water Chestnuts , chopped
or more if desired
1/4 cup
Chicken Stock
2 Tbsp
Rice Vinegar
1 head
Bibb Lettuce
to taste
(optional)
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Nutrition Per Serving
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CALORIES
330
FAT
5.8 g
PROTEIN
30.3 g
CARBS
44.8 g

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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Nutrition Per Serving
Calories
330
% Daily Value*
Fat
5.8 g
7%
Saturated Fat
1.2 g
6%
Trans Fat
0.0 g
--
Cholesterol
120.4 mg
40%
Carbohydrates
44.8 g
16%
Fiber
4.6 g
16%
Sugars
30.5 g
--
Protein
30.3 g
61%
Sodium
943.6 mg
41%
Vitamin D
--
--
Calcium
140.6 mg
11%
Iron
5.0 mg
28%
Potassium
1173.2 mg
25%
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