Get ready to savor the bold and spicy flavors of Kung Pao chicken, but now with a lighter twist thanks to these Kung Pao Chicken Wraps! They’re perfect for those who crave the flavors of their favorite Chinese takeout dish but want a healthier option. Instead of carb-heavy rice, the juicy chicken and tender veggies are nestled within fresh and crunchy lettuce wraps. The savory and slightly sweet sauce makes these Kung Pao Chicken Wraps so yummy; you won’t even miss the takeout container!
Ingredients
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
- 1/4 cup water
For the lettuce wraps:
- 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, to taste
- freshly ground black pepper, to taste
- 1 head butter lettuce
- 1/4 cup peanuts, optional, chopped
Directions
Step 1 –In a small bowl, whisk the soy sauce, the dry sherry, the chili garlic sauce, the brown sugar, the rice vinegar, the cornstarch, the sesame oil, and the water together.
Step 2 –Heat the olive oil in a saucepan over medium-high heat.
Step 3 –Add the ground chicken to the oil and cook, while crumbling it, until it is no longer pink, about 3-5 minutes. Drain the excess fat.
Step 4 –Stir the garlic and the zucchini into the chicken until they are softened, about 1-2 minutes.
Step 5 –Stir the sauce mixture into the chicken mixture until it slightly thickens, about 1 minute.
Step 6 –Stir the water chestnuts, the green onions, the salt, and the pepper into the chicken mixture until the water chestnuts are tender, about 1-2 minutes.
Step 7 –Spoon 2-3 tablespoons of the chicken mixture into the center of the lettuce leaves, taco-style, and garnish with the peanuts.
Step 8 –Serve.
