Kung Pao Chicken Wraps

Time :20

Yield :4 servings

Recipe Background

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

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.
Heat the olive oil in a saucepan over medium-high heat.
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.
Stir the garlic and the zucchini into the chicken until they are softened, about 1-2 minutes.
Stir the sauce mixture into the chicken mixture until it slightly thickens, about 1 minute.
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.
Spoon 2-3 tablespoons of the chicken mixture into the center of the lettuce leaves, taco-style, and garnish with the peanuts.
Serve.