Kung Pao Chicken Lettuce Wraps
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course, Appetizer
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Cuisine
Asian
Kung Pao Chicken Lettuce Wraps
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A take-out favorite made healthy and low-carb! Best of all, this comes together in 20 min from start to finish!
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Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 zucchini diced
- 1 water chestnuts whole, drained and diced, 8-ounce can
- 2 green onions thinly sliced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 butter lettuce head
- ¼ cup peanut optional, chopped
For the sauce
- 3 tablespoons soy sauce reduced sodium
- 2 tablespoons dry sherry
- 1 tablespoon Chili garlic sauce
- 1 tablespoon brown sugar
- 2 teaspoons rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
Instructions
- 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.
- 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.
- 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.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with peanuts, if desired.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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