for the chicken
1 lb ground chicken thigh
1 Tbsp coconut aminos
1 Tbsp brown rice vinegar
2 tsp coconut oil, melted
for the sauce
1/4 cup coconut aminos
1 Tbsp fish sauce
1 Tbsp toasted sesame oil
2 Tbsp brown rice vinegar
1 tsp sriracha, adjust to taste
1 Tbsp coconut palm sugar
1/2 tsp sea salt
1/4 cup chopped fresh basil
for cooking
1 Tbsp arrowroot powder, can sub cornstarch
1 Tbsp water
3 Tbsp coconut oil
4 cloves garlic, minced
1 tsp finely minced ginger
4 green onions, sliced
1/2 cup finely diced mushrooms
for serving
2 heads lettuce, separated and trimmed into boat/cup sized pieces – iceberg, romaine, and butter lettuce all work great
In a bowl, combine chicken, coconut aminos, rice vinegar, and coconut oil. Set aside to marinate while you prepare the other ingredients.
In a small bowl or jar, combine ingredients for the sauce.
In a separate small bowl, combine arrowroot and water and set aside.
Heat a large saucepan or wok over high heat. Add 2 tablespoons coconut oil to pan and tilt pan to coat all sides. Add the chicken and stir fry until it just loses its pink color, about 2 minutes. Transfer to a plate and set aside.
Return pan to high heat, and add remaining 1 tablespoon coconut oil. Add garlic and ginger and cook until fragrant, about 1 minutes. Add green onions and mushrooms and stir fry for about 2 minutes.
Return chicken to the pan and pour in the sauce. When sauce comes to a boil, stir in the arrowroot mixture. Let cook for a few minutes more to reduce sauce slightly.
Taste and adjust seasonings, then spoon onto a platter. Serve with lettuce cups, placing a spoonful of filling in each lettuce cup.
Enjoy!