Ingredients:
For the chicken:
- 1 lb boneless, skinless chicken breasts or thighs, diced into bite-size pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry (or rice wine vinegar)
- 2 teaspoons sesame oil
For the stir-fry:
- 2 tablespoons vegetable or peanut oil
- 1/2 cup roasted unsalted peanuts
- 2-4 dried red chilies (adjust for heat preference)
- 1 teaspoon Sichuan peppercorns (optional for numbing effect)
- 1 bell pepper (red or green), diced
- 4 scallions, thinly sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 inch piece of ginger, peeled and grated or minced
For the Kung Pao Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
To serve:
- 1 head butter lettuce, leaves separated and washed
- Chopped cilantro (optional)
Instructions:
- Marinade the chicken: In a bowl, combine diced chicken with cornstarch, soy sauce, dry sherry/rice vinegar, and sesame oil. Mix well and let marinate for at least 15 minutes.
- Prepare the sauce: Whisk together soy sauce, rice vinegar, Shaoxing wine/dry sherry, brown sugar, sesame oil, and cornstarch slurry in a separate bowl. Set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 3-4 minutes. Remove the chicken to a plate and set aside.
- Aromatics & Veggies: Add the remaining tablespoon of oil to the wok. Add the peanuts, dried chilies, and Sichuan peppercorns (if using). Toast for a few seconds until fragrant. Then add the bell pepper, white parts of the scallions, garlic, and ginger. Stir-fry for 1 minute until softened.
- Combine & Thicken: Return chicken to the wok. Pour in the Kung Pao sauce. Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables, about 1-2 minutes.
- Assemble the wraps: Spoon the Kung Pao chicken mixture into lettuce leaves. Top with green scallion slices and chopped cilantro (if desired). Serve immediately.
Tips:
- Adjust spiciness: Customize the heat level by increasing or decreasing the number of dried chilies used.
- Vegetable variations: Use other veggies like zucchini, carrots, or water chestnuts for added texture.
- Serving options: Serve with a side of steamed rice or noodles for a heartier meal.
Enjoy your tasty and satisfying Kung Pao Chicken Lettuce Wraps!
