Directions

Ingredients

Remix: Chef Andrew’s Vietnamese Chicken Lettuce Wraps

Directions

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.

Photographed By: Anne Watson

Remix: Chef Andrew’s Vietnamese Chicken Lettuce Wraps

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

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Nourish

Remix: Chef Andrew’s Vietnamese Chicken Lettuce Wraps

Chef Andrew's remix on Jo's South Chinese Beef and Potato Bowl is perfect for carb-sensitive tummies!

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Key takeaways

1

2

3

Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

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

View replacement list (PDF)

Reading time:

3 Minutes

Directions

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.

Photographed By: Anne Watson
Directions

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.

Photographed By: Anne Watson
Directions

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.

Photographed By: Anne Watson

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