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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.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Add chicken, 1 Tablespoon gluten-free tamari, and 1 Tablespoon cornstarch in a bowl then mix to combine.
cornstarch (divided)2 Tablespoons
2
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.
mirin2 Tablespoons- 1 Tablespoon chili garlic sauce (or more or less)1/2garlic (minced)1 clovebrown sugar2 teaspoonsrice vinegar1 teaspoonsesame oil1 teaspooncornstarch (divided)2 Tablespoons
3
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.
4
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.
- 1 Tablespoon chili garlic sauce (or more or less)1/2garlic (minced)1 clove
Nutrition Facts
calories
335 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
1069 mg
protein Content
30 g
trans Fat Content
0.1 g
cholesterol Content
73 mg
carbohydrate Content
20 g
saturated Fat Content
3 g
unsaturated Fat Content
11 g
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