Kung Pao Chicken Lettuce Wraps

By zhanghengshuo

4 Person

20 Minutes

379 Calories

A take-out favorite made healthy and low-carb! Best of all, this comes together in 20 min from start to finish – it’s just that easy! I’m such a sucker for lettuce wraps. It’s the perfect way to sneak in some veggies without being too full or bloated for the rest of the day. These wraps have all the flavors of kung pao chicken – a Chinese take-out favorite – and it takes just 20 min to whip up from start to finish. Yes, it’s just that easy. Best of all, you only need to dirty up one pan!

Ingredients

Sauce

1 tsp. Sesame oil
2 tsp. Cornstarch
2 tsp. Rice vinegar
1 tsp. Brown sugar
1 tsp. Chili garlic sauce
2 tbsp. Dry sherry
3 tbsp. Reduced sodium soy sauce

1/4 cup Chopped peanuts, optional
1 Butter lettuce
Kosher salt and freshly ground black pepper, to taste
2 Green onions, thinly sliced
1 Whole water chestnuts, drained and diced
1 Zucchini, diced
2 cloves Garlic, minced
1 pound Ground chicken
1 tbsp. Olive oil

Method

01

In a small bowl, whisk together soy sauce, dry sherry, chili garlic sauce, brown sugar, rice vinegar, cornstarch, sesame oil, and 1/4 cup water; set aside.
02

Heat olive oil in a saucepan over medium-high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
03

Stir in garlic and zucchini until softened, about 1-2 minutes. Stir in the soy sauce mixture until slightly thickened, about 1 minute. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
04

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with peanuts if desired.

Related Tags

Kung Pao Chicken Lettuce Wraps

4.2

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 379 Kcal
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

Sauce

1 tsp. Sesame oil

2 tsp. Cornstarch

2 tsp. Rice vinegar

1 tsp. Brown sugar

1 tsp. Chili garlic sauce

2 tbsp. Dry sherry

3 tbsp. Reduced sodium soy sauce

1/4 cup Chopped peanuts, optional

1 Butter lettuce

Kosher salt and freshly ground black pepper, to taste

2 Green onions, thinly sliced

1 Whole water chestnuts, drained and diced

1 Zucchini, diced

2 cloves Garlic, minced

1 pound Ground chicken

1 tbsp. Olive oil

03 Method

Step 1

In a small bowl, whisk together soy sauce, dry sherry, chili garlic sauce, brown sugar, rice vinegar, cornstarch, sesame oil, and 1/4 cup water; set aside.

Step 2

Heat olive oil in a saucepan over medium-high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Step 3

Stir in garlic and zucchini until softened, about 1-2 minutes. Stir in the soy sauce mixture until slightly thickened, about 1 minute. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

Step 4

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with peanuts if desired.

04 Author