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Directions
Ingredients
In a small bowl whisk together the honey, fish sauce, ginger, and garlic. Chop chicken into small bite-sized pieces. Heat the coconut oil on medium heat in a sauté pan, and add diced chicken and nuts/seeds to your pan.
Add in the honey garlic marinade and cook, stirring until well browned (about 5 to 6 minutes). Remove the mixture from the heat and stir in the green onion and carrots.
Wash the whole lettuce leaves and gently dry. Divide the chicken mix into 8 servings and spoon into the lettuce cups. Sprinkle with toasted sesame seeds, chopped cilantro, mint, and thinly sliced pepper.
1⁄2 cup honey
1 tablespoon Red Boat fish sauce
1⁄2-inch piece fresh ginger root, micro planed
1 pound boneless, skinless chicken thighs
2 tablespoons coconut oil
2 green onions, sliced thin on a bias
Cilantro, coarsely chopped
Mint, minced
1⁄4 teaspoon toasted sesame seeds (black and white)
2 tablespoons roughly chopped peanuts (or pepitas, sunflower seeds)
Red jalapeño or Fresno pepper, thinly sliced
1 medium carrot, julienned
1 head bibb or butter lettuce
Lime wedges for garnish
Podcast /
Content /
Nourish
Chef Andrew's remix on Jo's South Chinese Beef and Potato Bowl is perfect for carb-sensitive tummies!
By
Chef Andrew Johnson
May 29, 2021
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Low hassle, high nutrition
Fierce Food: Easy
50/50 mixes of powerful veggies and starchy favorites
Fierce Food: Balance
Maximize nutrients, minimize sugar and starch
Fierce Food: Power
Balance
20 Total Minutes
4 Servings (2 wraps per)
Ingredients
1⁄2 cup honey
1 tablespoon Red Boat fish sauce
1⁄2-inch piece fresh ginger root, micro planed
1 pound boneless, skinless chicken thighs
2 tablespoons coconut oil
2 green onions, sliced thin on a bias
Cilantro, coarsely chopped
Mint, minced
1⁄4 teaspoon toasted sesame seeds (black and white)
2 tablespoons roughly chopped peanuts (or pepitas, sunflower seeds)
Red jalapeño or Fresno pepper, thinly sliced
1 medium carrot, julienned
1 head bibb or butter lettuce
Lime wedges for garnish
1⁄2 cup honey
1 tablespoon Red Boat fish sauce
1⁄2-inch piece fresh ginger root, micro planed
1 pound boneless, skinless chicken thighs
2 tablespoons coconut oil
2 green onions, sliced thin on a bias
Cilantro, coarsely chopped
Mint, minced
1⁄4 teaspoon toasted sesame seeds (black and white)
2 tablespoons roughly chopped peanuts (or pepitas, sunflower seeds)
Red jalapeño or Fresno pepper, thinly sliced
1 medium carrot, julienned
1 head bibb or butter lettuce
Lime wedges for garnish
1⁄2 cup honey
1 tablespoon Red Boat fish sauce
1⁄2-inch piece fresh ginger root, micro planed
1 pound boneless, skinless chicken thighs
2 tablespoons coconut oil
2 green onions, sliced thin on a bias
Cilantro, coarsely chopped
Mint, minced
1⁄4 teaspoon toasted sesame seeds (black and white)
2 tablespoons roughly chopped peanuts (or pepitas, sunflower seeds)
Red jalapeño or Fresno pepper, thinly sliced
1 medium carrot, julienned
1 head bibb or butter lettuce
Lime wedges for garnish
Kitchen Equipment
Small bowl
Saute pan
Small bowl
Saute pan
Small bowl
Saute pan
Ingredient Replacement
Reading time:
3 Minutes
In a small bowl whisk together the honey, fish sauce, ginger, and garlic. Chop chicken into small bite-sized pieces. Heat the coconut oil on medium heat in a sauté pan, and add diced chicken and nuts/seeds to your pan.
Add in the honey garlic marinade and cook, stirring until well browned (about 5 to 6 minutes). Remove the mixture from the heat and stir in the green onion and carrots.
Wash the whole lettuce leaves and gently dry. Divide the chicken mix into 8 servings and spoon into the lettuce cups. Sprinkle with toasted sesame seeds, chopped cilantro, mint, and thinly sliced pepper.
In a small bowl whisk together the honey, fish sauce, ginger, and garlic. Chop chicken into small bite-sized pieces. Heat the coconut oil on medium heat in a sauté pan, and add diced chicken and nuts/seeds to your pan.
Add in the honey garlic marinade and cook, stirring until well browned (about 5 to 6 minutes). Remove the mixture from the heat and stir in the green onion and carrots.
Wash the whole lettuce leaves and gently dry. Divide the chicken mix into 8 servings and spoon into the lettuce cups. Sprinkle with toasted sesame seeds, chopped cilantro, mint, and thinly sliced pepper.
In a small bowl whisk together the honey, fish sauce, ginger, and garlic. Chop chicken into small bite-sized pieces. Heat the coconut oil on medium heat in a sauté pan, and add diced chicken and nuts/seeds to your pan.
Add in the honey garlic marinade and cook, stirring until well browned (about 5 to 6 minutes). Remove the mixture from the heat and stir in the green onion and carrots.
Wash the whole lettuce leaves and gently dry. Divide the chicken mix into 8 servings and spoon into the lettuce cups. Sprinkle with toasted sesame seeds, chopped cilantro, mint, and thinly sliced pepper.
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