Cooking Instructions
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Step 1
Using a sifter, dust the
Tyson® Chicken Thighs (3)
with
Arrowroot Starch (to taste)
. 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
Scallions (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 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 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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