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–+ servings
Kung Pao Chicken Lettuce Wraps

Kung Pao Chicken Lettuce Wraps

Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
A take-out favorite made healthy and low-carb! Best of all, this comes together in 20 min from start to finish!
5 stars (3 ratings)

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 8-ounce can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce
  • ¼ cup chopped peanuts, optional

For the sauce

  • 3 tablespoons reduced sodium soy sauce
  • 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.