Kung Pao Chicken Lettuce Wraps

A take-out favorite made healthy and low-carb! Best of all, this comes together in 20 min from start to finish - it’s just that easy!

Kung Pao Chicken Lettuce Wraps - A take-out favorite made healthy + low-carb! And this comes together in just 20 min from start to finish!

I am definitely a carbaholic but I’m still such a sucker for lettuce wraps. It’s the perfect way to sneak in some veggies without being too full or bloated for the rest of the day. And when it takes just 20 min to make the best lettuce wraps ever – well, I think I could give up my love for carbs then.

Kung Pao Chicken Lettuce Wraps - A take-out favorite made healthy + low-carb! And this comes together in just 20 min from start to finish!

No, but really, these wraps have all the flavors of kung pao chicken – a Chinese take-out favorite – and it really takes just 20 min to whip up from start to finish. Yes, it’s just that easy. Best of all, you only need to dirty up one pan!

Kung Pao Chicken Lettuce Wraps - A take-out favorite made healthy + low-carb! And this comes together in just 20 min from start to finish!

It’s also so much healthier, cheaper and quicker than all that take-out grease. You can’t beat that!

Kung Pao Chicken Lettuce Wraps

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 4 servings

Kung Pao Chicken Lettuce Wraps

A take-out favorite made healthy and low-carb! Best of all, this comes together in 20 min from start to finish - it's just that easy!

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
  • 1/4 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.

Notes

Adapted from Iowa Girl Eats

http://damndelicious.net/2014/08/09/kung-pao-chicken-lettuce-wraps/

Why It’s A Smart Choice

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 379 Calories from Fat 196.2
% Daily Value*
Total Fat 21.8g 34%
Saturated Fat 4.7g 24%
Trans Fat 0g
Cholesterol 98.3mg 33%
Sodium 690mg 29%
Total Carbohydrate 21.3g 7%
Dietary Fiber 3.5g 14%
Sugars 10.8g
Protein 24.3g 49%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

One cup of cooked brown rice adds 112 calories and 24 grams of carbs. By replacing the rice with lettuce, you can fill up more on the protein from the chicken and take in more nutrients from the veggies.  Not only does the lettuce add nutrients, but you will end up consuming more of the other veggies without the rice filling you up.

Compared to a popular Chinese restaurant, a serving of this recipe has 72% LESS sodium! Many people have diets that are too high in sodium, so recipes like this are an easy way to start eating healthier.  In particular, people with high blood pressure should decrease their sodium intake, as a high sodium diet can make their blood pressure even worse.

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.

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