Kung Pao Chicken Lettuce Wraps

Ingredients

• 300 g boneless skinless chicken breast
• 2 tbsp peanuts, chopped
• 8 large lettuce leaves (butter or romaine)
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 2 tbsp green onion, sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp chili garlic sauce (or sriracha)
• 1 tsp cornstarch
• 1 tbsp neutral oil (canola/vegetable)
• 1 tsp sesame oil(optional)
• 2 tbsp water(optional)

Instructions

1. 1

   Prep (15 min): Slice chicken into thin bite-size pieces. Mince garlic and ginger, chop peanuts, and slice green onion. Separate lettuce leaves and pat dry.

2. 2

   Mix sauce (5 min within prep): In a small bowl, whisk soy sauce, rice vinegar, honey, chili garlic sauce, cornstarch, and water (if using) until smooth.

3. 3

   Cook (18 min): Heat oil in a skillet or wok over medium-high heat. Add chicken and stir-fry 6–7 minutes until mostly cooked through.

4. 4

   Add aromatics (about 2 min): Stir in garlic and ginger and cook until fragrant, about 30–60 seconds, then pour in the sauce.

5. 5

   Finish (about 9–10 min): Stir-fry until the sauce thickens and coats the chicken, 2–3 minutes. Add peanuts and cook 1 minute more. Turn off heat and stir in sesame oil if using.

6. 6

   Serve: Spoon the spicy chicken into lettuce cups and top with green onion.