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Crispy Kung Pao Chicken Lettuce Wraps

Crispy Kung Pao Chicken Lettuce Wraps - featured image
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These quick and easy Kung Pao Chicken Lettuce Wraps feature crispy chicken tossed in a sweet-spicy sauce, served in cool lettuce cups and topped with peanuts. Perfect for busy nights, healthy lunches, or party appetizers.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil or peanut oil
  • Salt & pepper, to taste
  • 3 tbsp low sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar
  • 1 tsp sesame oil
  • 1–2 tsp chili flakes or Szechuan peppercorns
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 head butter lettuce or iceberg lettuce, leaves separated, washed, and dried
  • 1/2 cup roasted peanuts, roughly chopped
  • 2–3 scallions, thinly sliced
  • 1/2 red bell pepper, diced (optional)
  • Fresh cilantro or parsley, for garnish

Instructions

  1. Pat chicken pieces dry with paper towels.
  2. Toss chicken with cornstarch, salt, and pepper in a mixing bowl until lightly coated.
  3. Heat vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering.
  4. Add chicken pieces in a single layer and sear for 2-3 minutes on one side until golden and crispy.
  5. Flip and cook another 2 minutes until chicken is cooked through (internal temperature at least 165°F). Remove chicken to a paper towel-lined plate. Repeat with remaining chicken if needed.
  6. While chicken cooks, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, chili flakes or Szechuan peppercorns, minced garlic, and grated ginger in a small bowl. Taste and adjust heat or sweetness as needed.
  7. Return all chicken to the pan over medium heat. Pour in Kung Pao sauce and toss to coat. Cook for 1-2 minutes until sauce thickens and glazes chicken.
  8. Separate lettuce leaves, wash, and pat dry. Arrange on a platter.
  9. If using bell pepper or extra veggies, scatter them over the lettuce.
  10. Spoon Kung Pao chicken into lettuce cups.
  11. Top with chopped peanuts, sliced scallions, and fresh cilantro.
  12. Serve immediately for maximum crunch.

Notes

For extra crispiness, always pat chicken dry before dredging in cornstarch. Adjust spice level to taste. For gluten-free, use tamari and arrowroot powder. Keep lettuce cold until serving for maximum crunch. Chicken and lettuce should be stored separately if making ahead.

Nutrition

Keywords: kung pao chicken, lettuce wraps, easy dinner, healthy, weeknight meal, Asian, gluten-free option, low carb, party appetizer

Find it online: https://blingbite.com/crispy-kung-pao-chicken-lettuce-wraps-easy-20-minute-meal/