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!
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.
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!
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
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
- ¼ 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.
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What a great recipe!! I could literally make a double batch and have it throughout the week. My family LOVED IT> I added a fresh jalapeño and water chestnuts. Will be adding this to the rotation. TY
I used ground turkey for this recipe. For veggies I added shredded carrots and sugar snap peas. I also added ginger, but did not have sherry. It was tastey.
Chungah, I am a huge fan of your website. I’ve made several of your dishes that have paired beautifully together with dinner. These lettuce wraps were BEYOND great! So delicious and easy to make! I’ve also made your garlic noodles and Asian roasted vegetables and paired all of these with teriyaki chicken and Korean short ribs when I host dinner parties. I get so many compliments! Thank you for these amazing and easy to make recipes that definitely are crowd pleasers!!!
Thank you so much for the compliment Asha! We appreciate you!
So we bought a bag of frozen chicken entree- chicken pad Thai. Unfortunately, there was no sauce! I consulted my pantry and remembered this dinner and sauce, which I’d made a few months ago. It totally saved the day. I didn’t change a thing, just poured it in the skillet with the chicken, veggies, and noodles. Thanks for rescuing dinner! It was delicious.
How does this hold up in the fridge? I was thinking it would be a great component for a mason jar salad, but I’m worried it might get mushy by the end of the week.
Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
How did you adapt the sauce to make it Whole30 friendly? Several of the ingredients would need to be changed.
Made this last night! Top notch. Skipped the water chestnuts and added finely chopped carrots and red bell pepper. Will make again. Thanks for the recipe.
What is chili garlic sauce? Is there a brand?
Yes, I prefer to use Huy Fong.
Butter lettuce is not available in my area. What would be a good substitute?
Any other lettuce should work just fine – green leaf, red leaf, romaine, etc.
I have been enjoying your website and the foods I have made following your recipes. I do have a question regarding the ingredients. Many of the sauce like the soy and the Sriracha sauce state they should be refrigerated after opening. Is this typical or can it very by brand? Is there one brand you use more than others?
Thanks,
Jody
Jody, refrigerating the condiments is really up to you and what you are personally comfortable with. I never refrigerate soy sauce or Sriracha – I actually just leave them in my pantry. But again, please do what works best for you.
I made this and loved it (and am making it for a friend tomorrow), but I’m wondering why is there so much fat per serving?
Thanks!
Hi!
I’m the dietitian who provides the Nutrition Information for the Damn Delicious recipes. Since the fat will be drained off for this recipe, it is difficult to estimate exactly how much will remain when you eat the dish. Also, please remember that Nutrition Information is always an estimation!
I loved the sauce, and they looked so pretty – perfect to take to a party!
My husband and I made these last night, but with carrots instead of zucchini. Very yummy!
made this for a late lunch today, tasted great and easy cleanup!
Lettuce wraps are one of my favorite things to eat!! and I can’t help but think that Asians (Koreans) originated this idea with the whole wrapping meats or a filling with a piece of lettuce! 🙂
Are they still healthy if I eat 137 of them?
Love this light and fresh twist on such a delicious dish!
I’m officially craving these wraps for dinner, love the low-carb twist on a favorite!
Kung Pao Chicken is my favorite Chinese order! I love your lighter, fresh take on this!
Wow those look incredible! Love your recipes 🙂
Happy Blogging!
Happy Valley Chow