Kung Pao Chicken Lettuce Wraps

Kung Pao Chicken Lettuce Wraps

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 278kcal


  • 1 lb boneless skinless chicken breast chopped very small
  • 3 tbsp low sodium soy sauce divided
  • 2 tbps cornstarch divided
  • 1/4 cup water
  • 2 tbps mirin or sweet wine like Riesling
  • 1-1/2 tbps chili garlic sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tbps vegetable oil divided
  • 1 small zucchini chopped
  • 4 oz sliced water chestnuts chopped (about 1/2 can)
  • 2 green onion chopped
  • 1 clove garlic minced
  • 1 head lettuce leaves separated
  • 1/4 cup peanuts chopped


  • Add chicken, 1 Tablespoon soy sauce or gluten-free tamari, and 1 Tablespoon cornstarch in a bowl then mix to combine.
  • Add remaining 2 Tablespoons soy sauce or gluten-free 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 chopped peanuts.




Calories: 278kcal | Carbohydrates: 16g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 630mg | Potassium: 292mg | Fiber: 3g | Sugar: 7g | Vitamin A: 600IU | Vitamin C: 13.2mg | Calcium: 40mg | Iron: 1.3mg