Sticky Asian Inspired Chicken Thighs Lettuce Wraps

Whether it’s a work night, friend’s night, or lazy night in, these sticky chicken thigh lettuce wraps are quick, healthy, and made with spices you probably already have in your cabinet. Our marinade lends a salty, spicy, and delicious brine to your Do Good Chicken thighs while chopped green onions and sesame seeds finish off the dish with a crunch. Use lettuce leaves and endives as the perfect vessels for your creation – just think of it as elevated finger food. Enjoy!

1. In a large bowl, add coconut aminos, red wine vinegar, sesame oil, garlic, onion powder, ginger, and salt and whisk to combine.
2. Place the chicken thighs in the marinade and coat well and set aside for at least 30 minutes to marinate.
3. In a large skillet over medium high heat, add 1 tablespoon olive or avocado oil and place chicken into the skillet along with the remainder of the marinade. Cook undisturbed for 5 minutes.
4. Flip and cook for an additional 5-8 minutes. Lower heat to medium to not burn the coconut aminos.
5. Once the chicken is cooked through, remove from the pan onto a cutting board and slice into strips.
6. Place sticky chicken thighs into the lettuce wraps and endive boats and garnish with sliced green onions and sesame seeds.