Lemongrass Chicken Lettuce Wraps

Ingredients

• 10 chicken thighs
• 2 stalks lemongrass or 1/4 cup dried lemongrass
• Large handful kaffir lime leaves or zest of 3 limes
• 1 tablespoon fish sauce or coconut aminos
• 1 shallot chopped into rough pieces
• 1/4 cup olive oil
• 1 tablespoon Sriracha or chili paste
• 1 head butter lettuce
• 1 cup cherry tomatoes, quartered
• 3 green onions, thinly sliced
• Cucumbers, sliced and tossed with rice vinegar and a pinch of sugar
• Carrot and jicama slaw or pickled carrots
• Lime slices

Instructions

1. 1

   Marinate chicken thighs for a minimum of2 hours or overnight.

2. 2

   Wipe excess marinade off chicken and cook in large, well-oiled skillet for 4 minutes on each side or until thighs are cooked through. Let cooked chicken rest for 5 minutes and slice thinly. Chicken can also be grilled over medium-high heat until cooked through.

3. 3

   To assemble, place a few slices of chicken on lettuce and top with vegetables and slaw.