Kung Pao Chicken Lettuce Wraps - Damn Delicious

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ground chicken

  Raw

  16 oz crumbled or 448g

• Garlic

  Raw

  2 cloves, minced or 6g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Waterchestnuts

  Chinese, canned, solids and liquids

  227g

• Onions

  Young green, tops only

  2 stalk or 24g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  1 head or 163g

• Peanuts

  All types, dry-roasted, without salt

  2 oz or 57g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Sriracha (Chili Garlic Sauce)

  3 tsp or 300g

• Dry Sherry

  1 oz or 100g

• Brown sugar

  1 tbsp or 9g

• Rice wine vinegar

  2 tsp or 10g

• Cornstarch

  2 tsp or 5g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

Directions

1. In a small bowl, whisk together soy sauce, dry sherry, chili garlic sauce, brown sugar, rice vinegar, cornstarch, sesame oil and 1/4 cup water; set aside.
2. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
3. Stir in garlic and zucchini until softened, about 1-2 minutes. Stir in the soy sauce mixture until slightly thickened, about 1 minute. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with peanuts, if desired.