Kung Pao Chicken Lettuce Wraps
Recipe GLPR3c58249f1d6f94
Tender ground chicken cooked with aromatic garlic, diced zucchini, and crunchy water chestnuts, all tossed in a savory-sweet soy-based sauce with hints of chili and sesame. Served in delicate butter lettuce leaves with a topping of roasted peanuts, these wraps offer a light, flavorful, and low-carb meal that's perfect for lunch or as an appetizer.
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Ingredients
1 tablespoon 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
1/4 cup water
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
1/4 cup chopped roasted peanuts (optional)
Directions
In a small bowl, combine soy sauce, dry sherry, chili garlic sauce, brown sugar, rice vinegar, cornstarch, sesame oil, and water. Whisk until the cornstarch is fully dissolved and all ingredients are well blended. Set the sauce mixture aside.
Heat the olive oil in a large saucepan over medium-high heat until it shimmers.
Add the ground chicken to the hot oil and cook, breaking it apart with a spoon or spatula, until it is no longer pink and has browned throughout, approximately 4-5 minutes. Drain off any excess fat from the pan.
Stir in the minced garlic and diced zucchini. Cook for 1-2 minutes, stirring occasionally, until the zucchini begins to soften.
Pour the sauce mixture into the pan with the chicken and vegetables. Stir constantly for about 1 minute until the sauce thickens slightly and coats the chicken evenly.
Add the drained and diced water chestnuts and sliced green onions to the pan. Stir and cook for 1-2 minutes until the green onions are just tender.
Taste the mixture and season with kosher salt and freshly ground black pepper as needed.
Separate the butter lettuce leaves and arrange them on a serving platter. Spoon 2-3 tablespoons of the warm chicken mixture into the center of each lettuce leaf. Top with chopped roasted peanuts if desired. Serve immediately.
