This recipe saves me over and over again – and you might catch wind as I tend to share it, over and over again. I learned this in culinary school when we were learning to cook with a wok, and while making this at home is much less intense than school, the end result is equal to my satisfaction. I recommend this for an easy weeknight meal over rice, or as I do below, lettuce wraps! You can add peppers for more crunch, and even toasted peanuts for a nutty twist.
Note: this recipe does call for the chicken to marinade in a simple blend of coconut aminos (or soy sauce) and sugar for a minimum of 30-minutes to 1-hour.
Paleo Chicken & Scallion Lettuce Wraps
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2
servingsIngredients
4 boneless skinless chicken thighs
1/4 cup coconut aminos*
2 1/2 tablespoons coconut sugar
arrowroot starch as needed*
avocado or olive oil as needed
1 tablespoon minced garlic (4-6 cloves)
1 tablespoon minced ginger (1" ginger root)
1 bunch of scallions (about 5-6)
1/4 cup water chestnuts, chopped
1/4 cup chicken stock
2 tablespoons rice vinegar + 1 teaspoon coconut sugar
1 head of bibb lettuce
Directions
First, prep the chicken. Cut the chicken thighs into small bite size pieces. Transfer them to a plate and use a sifter to dust the chicken pieces with arrowroot (or cornstarch). Turn the pieces over and dust the other side so each piece is fully coated. Add to a bowl and set aside.
In a separate bowl, mix together the coconut aminos and coconut sugar. Add to the chicken and marinate for 30 minutes to one hour.
While marinating, prep the vegetables. For the scallions, slice the white part into thin slices and the green leafy parts into 1" pieces.
When ready to cook, heat a wok or saute pan to medium-high heat. Add a splash of oil and tilt the pan to coat all sides. If using a wok, the wok will start to smoke.
Transfer the chicken from the marinade (reserving marinade) to the pan and stir quickly. Cook until all pieces of chicken are browned. Cooking in a wok over a gas stove will be much faster than in a saute pan on induction heat. I use a saute pan and this takes me about 5-6 minutes. Once browned, add the remaining marinade and cook for a minute until reduced.
Add the ginger and garlic and cook until fragrant, 45 seconds. Add the scallions and water chestnuts and cook until the scallions are tender and wilted, about 1-2 minutes.
Mix together the rice vinegar and a teaspoon of coconut sugar, then pour the mixture in the pan along with the chicken stock. Increase the heat just a bit to bring the liquid to a boil, while stirring quickly to deglaze the pan.
Once the liquid reaches a boil, bring it back down to a simmer and allow it to glaze the chicken. After a few minutes, it's ready to be served.
Clean the biib lettuce leaves between two wet paper towels, carefully removing any dirt from the fragile leaves if needed. Cup the leaves into a taco shape and fill with the filling. Dip in coconut aminos or Sriracha if desired.
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I love this recipe and I love that you use chicken thighs instead of chicken breast. It tastes so much better in my opinion. I am a stir fry lover myself and I can’t wait to whip this up for the fam!
Chicken thighs for the win!!
Lettuce wraps are one of my favorite, easy meals and it looks like you hit the head on the hammer with this recipe! Love the use of thighs for extra flavor!
Thank you Bethany!!