I made these chicken lettuce wraps adapted from a Cooking Light dish. The original recipe called for using a shredded rotisserie chicken, but I opted for cooking up my own chicken thighs. I also simplified the sauce and it still had tons of flavor.
Since I was serving this one to my kids I didn't add any spice, but some crushed red pepper flakes or sriracha would definitely work if you like things zippy.
Paleo Mu Shu Chicken Lettuce Wraps
adapted from Cooking Light
3 tbs. coconut aminos, divided
1 tsp. rice wine vinegar
1 tbs. dark sesame oil
3 minced garlic cloves
1 tbs. minced fresh ginger
1 package broccoli slaw
1 lb. chicken thighs, cut into bite-size pieces
1/4 cup arrowroot or tapioca starch
1 tbs. coconut or olive oil
1/2 cup sliced green onions, divided
12 iceberg lettuce leaves
1/4 cup chopped cashews
Put remaining 1 tbs. coconut aminos in a zip-top bag with chicken; seal and allow to marinate for 30 minutes.
When ready to cook chicken, remove from bag and discard marinade. Place 1/4 cup starch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to starch in dish, and toss chicken to thoroughly coat. Shake off excess starch.
Heat a large skillet or wok over medium-high heat. Add 1/2 tbs. coconut or olive oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown.
Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining coconut or olive oil and coated chicken.
Add sesame oil to skillet in which you cooked chicken. Add garlic and ginger to pan; sauté 30 seconds. Add soy sauce mixture, slaw and half of green onions; cook 1 minute, stirring frequently.
Remove from heat and add chicken back to skillet. Stir in remaining green onions and cashews.Serve in lettuce leaves.