Chicken Lettuce Wraps (Whole30, Paleo, Gluten Free)

4 standard portions

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Ingredients

• 3 tablespoons Paleo Hoisin Sauce plus extra for serving (optional)
• 2 tablespoons coconut aminos
• 1 teaspoon arrowroot powder
• 1 teaspoon Red Boat fish sauce
• 1 teaspoon rice vinegar or apple cider vinegar
• ½ teaspoon toasted sesame oil
• 1 tablespoon avocado oil
• 1 large shallot minced
• 3 garlic cloves minced
• 2 teaspoons minced fresh ginger
• 1 pound ground chicken (dark meat preferred)
• 1 cup minced canned water chestnuts
• 2 scallions thinly sliced
• 1 head butter lettuce separated into leaves

Method

1. In a small bowl, whisk together hoisin sauce, coconut aminos, arrowroot powder, fish sauce, rice vinegar, and sesame oil.
2. Heat a large skillet over medium heat and add the avocado oil when the pan is hot. Toss in the minced shallots and cook, stirring frequently, until slightly tender, about 2 to 3 minutes. Add in the garlic and ginger and cook until fragrant, about 30 seconds.
3. Add in the ground chicken and break it up with a spatula. Cook the chicken, stirring frequently, until the chicken is no longer pink, about 6 to 8 minutes. (If your chicken releases a lot of liquid, feel free to drain the fat if needed.)
4. Stir in the sauce. Cook, stirring frequently until the sauce is slightly thickened and bubbly.
5. Toss in the water chestnuts and stir until combined. Sprinkle on the scallions/green onions and taste to see if you need to adjust the seasoning.
6. When you’re ready to eat, grab a lettuce leaf, spoon in the chicken mixture, and dig in! You can serve it sriracha or with extra hoisin sauce , but I don’t think you’ll need it!