Korean Chicken & Broccoli Lettuce Wraps



2lbs chicken breasts or thighs

1-2 bunches of organic broccoli

4 garlic cloves, minced

Generous pinch JF Spicy Salt

½ tsp fresh ginger, minced

¼ cup maple syrup
Generous pinch crushed red pepper flakes 

½ cup coconut aminos

1 tsp fresh ginger, minced

4 tsp sesame oil 


Clean and chop up your broccoli. Steam for about 5 min. Just to get it a bit soft. Set it aside.

Clean your lettuce and set it aside to dry on paper towels.

In a dry sauté pan begin to warm your meat and minced garlic over medium heat. Season with JF Spicy Salt and allow the beef to melt down as it cooks, it will release moisture and gradually brown to crisp. Incorporate your minced ginger. Brown the chicken.


In a small bowl add the maple sugar, crushed red pepper flakes, coconut aminos, fresh ginger, and sesame oil; whisk to combine. 

Drain the liquid from your chicken. In the same pan, pour in your sauce, allowing it to incorporate as it cooks, reducing down and adhering to the meat. Add broccoli. Reduce the sauce down until it caramelizes. Let it cool. Adjust seasonings to taste. 

Serve warm in a lettuce wrap. Enjoy!