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!
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.