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KUNG PAO CHICKEN LETTUCE WRAPS

Kung Pao Chicken Lettuce Wraps

Course Main Dish
Cuisine Asian

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground chicken
  • 2 cloves garlic minced
  • 1 zucchini diced
  • 8 oz whole water chestnuts drained and diced
  • 2 green onions sliced thinly
  • salt and pepper to taste
  • 1 head head of butter lettuce
  • 1/4 cup peanuts chopped

Instructions

  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.

  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.

  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.

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