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Kung Pao Chicken Lettuce Wraps
Kung Pao Chicken Lettuce Wraps taste like they came straight out of a restaurant, yet are light, low carb, and gluten free.
Servings 4
Calories 335kcal
Ingredients
- 1 lb chicken breasts chopped very small
- 3 Tablespoons gluten free reduced-sodium Tamari or soy sauce if not GF, divided
- 2 Tablespoons cornstarch divided
- 1/4 cup water
- 2 Tablespoons mirin
- 1/2 - 1 Tablespoon chili garlic sauce or more or less
- 2 teaspoons brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 2 Tablespoons vegetable oil divided
- 1 small zucchini chopped
- 4 oz can sliced water chestnuts chopped
- 2 green onions chopped
- 1 clove garlic minced
- 1 head butter lettuce leaves separated, or bibb or iceberg lettuce
- 1/4 cup peanuts minced
Instructions
- Add chicken, 1 Tablespoon gluten-free tamari, and 1 Tablespoon cornstarch in a bowl then mix to combine.
- Add remaining 2 Tablespoons tamari, mirin, chili garlic sauce, brown sugar, rice vinegar, and sesame oil in a bowl then stir to combine. In a separate bowl, stir water into remaining Tablespoon cornstarch then stir into soy sauce mixture. Set sauce aside.
- Preheat 1 Tablespoon oil in a large, nonstick wok or skillet over medium-high heat then add chicken and stir fry until cooked through. Remove to a plate then set aside.
- Heat remaining Tablespoon oil in wok then add zucchini, water chestnuts, and green onions. Stir fry until zucchini is crisp-tender, then add garlic and stir fry for 30 more seconds. Add chicken back into wok then pour in sauce. Simmer until sauce is slightly reduced then let cool slightly before serving over lettuce and topping with minced peanuts.
Nutrition
Calories: 335kcal | Carbohydrates: 20g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1069mg | Potassium: 815mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1542IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 2mg