Prepare the wild rice and the brown rice in two separate pans:

In a medium sauce pan bring 2¼ cups water to a boil, add wild rice. Bring to boil again, cover, lower heat, and simmer 60 minutes or until liquid is all absorbed.

In another sauce pan bring 2¼ cups chicken stalk to a boil, add brown rice. Bring to a boil. Cover, let simmer for 30 minutes. Remove from heat and allow to steam in the covered pan for 15-20 more minutes. Remove lid and fluff with a fork.

In a medium mixing bowl whisk together the rice wine vinegar and sesame oil. Add the diced chicken and allow to marinate while yoiu prepare the sauce and wash the lettuce leaves.

In a skillet over medium heat melt the coconut oil. Add in the chicken and stir-fry until chicken is opaque. Add in the ginger, garlic, green green onions, red pepper flakes and white pepper. Stir-fry until green onions are bright.

In a small bowl whisk together the arrowroot starch, ½ – ¾ cup chicken broth, 1 Tbsp. Liquid Aminos, apple cider vinegar and salt and slowly stir into chicken mixture until sauce begins to thicken and forms a glaze.

In a serving bowl combine the chicken mixture and the prepared wild rice and brown rice. Stir in the cilantro.

Fill large romaine lettuce leaves with filling.