CHICKEN LETTUCE WRAPS

Ingredients:

Filling:
1 clove garlic, minced
1 shallot, diced
1 Large spoonful coconut oil or lard
1 lb chicken thighs, deboned, sliced thinly
1-2 Peppers, sliced and diced
2-3 Carrots, finely sliced/cubed
 
Sauce:
¼ cup Tamari/Soy Sauce/Coconut Aminos
2 Tablespoons Chinese Cooking Wine
2 Tablespoons Rice Vinegar
1 Tablespoon Honey
½ Teaspoon White Pepper
½ Teaspoon red pepper flakes
¼ teaspoon ground ginger
½ teaspoon sea salt
 
Wraps:
Lettuce, leaves carefully removed and stacked on a plate
 
Instructions:
Combine sauce ingredients.  Marinate chicken in half of the sauce for 30 minutes. Reserve the other half of the sauce for cooking.
 
In a large skillet (or wok), heat the coconut oil or lard until shimmering.  Add the minced garlic and shallot and fry, stirring constantly, until garlic is browned.  Add chicken and continue to stir fry until chicken is not quite fully cooked through (2-3 minutes).  Add carrots and peppers and remaining sauce and stir fry for another 1-2 minutes (do not exceed 5 minutes) or until chicken is cooked through.
 
Remove the filling to a bowl. Serve family style, letting everyone stuff their own lettuce with the fillings.