This comes together relatively quickly and is quite tasty; it’s much lighter than the lettuce wraps in restaurants so you can feel good about having this as the main dish. You could add a jalapeno if you like extra spice, rice or rice noodles if you want a heartier dish, or substitute tofu for the chicken if you are cooking vegetarian. Original recipe is by Aida Mollencamp; my version is below.
Hands-On Time: 10 minutes
3 tablespoons coconut aminos (or soy sauce)
2 to 3 tablespoons freshly squeezed lime juice
1 tablespoon packed light brown sugar
1 tablespoon coconut, grapeseed, or peanut oil
1 large onion, halved and sliced thin
6 green onions, trimmed and thinly sliced
2 inches ginger, peeled and grated
4 garlic cloves, grated
1 pound boneless, skinless chicken thighs, diced
1 tablespoon pure chile powder
1/3 cup thinly sliced fresh cilantro
1 head Boston or butter lettuce, washed and separated
Combine the coconut aminos, lime juice, and sugar in a small jar, close, and whisk until the sugar is completely dissolved.
Heat oil in a large nonstick frying pan over medium-high heat. When the oil shimmers, add onion and the white parts of the green onions (save the green parts for later) and cook, stirring a few times, until golden brown, about 1 minute. Add ginger and garlic and cook a few seconds until fragrant.
Add chicken. Season with chile powder and some kosher salt and cook, stirring rarely, until meat is cooked through and golden brown, about 5 minutes. Stir in the sauce ingredients and cook until there’s only enough left to coat the meat mixture.
Remove from heat, stir in remaining scallions and the cilantro. Taste and adjust seasoning as desired. Serve hot or cold, filling each lettuce cups with a few spoonfuls of filling.