Chili-Glazed Chicken Lettuce Cups with Crispy Shallots

Ingredients

• 1 lb boneless chicken thighs
• 3 tbsp coconut oil
• 3 tbsp coconut aminos
• 1 tbsp rice vinegar
• 2 tbsp chili-garlic paste
• 1 tbsp grated fresh ginger
• 4 cloves minced garlic
• 3 large thinly sliced shallots
• 1 tbsp monk fruit sweetener
• 12 large leaves butter lettuce leaves
• 1 small diced cucumber
• 1/2 cup chopped fresh cilantro
• 2 juiced lime
• 1/2 tsp ground turmeric
• 1 tsp smoked paprika
• 1 tsp salt

Instructions

1. 1

   Slice chicken thighs into bite-sized pieces. Marinate with 1 tbsp coconut aminos, 1 tbsp lime juice, turmeric, paprika, half the garlic and ginger, and 1/2 tsp salt for 20 minutes.

2. 2

   Heat 1 tbsp coconut oil in a small saucepan over medium-low heat. Fry sliced shallots in batches, stirring constantly, until golden and crisp, 6-8 minutes per batch. Drain on paper towels and salt lightly.

3. 3

   In the same saucepan, heat remaining coconut oil over medium heat. Add remaining garlic and ginger, cook 1 minute until fragrant.

4. 4

   Add chili-garlic paste, remaining coconut aminos, rice vinegar, and monk fruit sweetener. Simmer 3-4 minutes until glossy and slightly thickened.

5. 5

   Sear marinated chicken in a hot skillet in a single layer, 3-4 minutes per side, until deeply browned and cooked through.

6. 6

   Toss chicken in the chili glaze until fully coated, then finish with a squeeze of lime.

7. 7

   Arrange lettuce leaves on a platter. Fill each with glazed chicken, diced cucumber, crispy shallots, and cilantro. Serve immediately with lime wedges.