Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 2 tbsp vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 cup roasted peanuts
- 1 head of lettuce, washed and separated into leaves
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 1 tbsp chili garlic sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together cornstarch, soy sauce, rice vinegar, hoisin sauce, honey, chili garlic sauce, and sesame oil. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes.
4. Remove chicken from the wok and set aside.
5. In the same wok, add garlic and ginger and stir-fry for 30 seconds.
6. Add red and green bell peppers and onion and stir-fry for 2-3 minutes until slightly softened.
7. Add the sauce mixture to the wok and stir-fry for 1-2 minutes until thickened.
8. Add the cooked chicken and roasted peanuts to the wok and stir-fry for another 1-2 minutes until everything is well coated with the sauce.
9. Season with salt and pepper to taste.
10. To assemble the lettuce wraps, take a lettuce leaf and spoon some of the Kung Pao chicken mixture onto it.
11. Fold the lettuce leaf around the filling and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 420
- Fat: 23g
- Carbohydrates: 20g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp for a vegetarian or seafood version.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add diced water chestnuts or bamboo shoots for extra crunch.
- Use iceberg lettuce instead of butter lettuce for a crispier wrap.
Tips and tricks:
- Cut the chicken into small, bite-sized pieces for quicker cooking.
- Make the sauce ahead of time and store it in the fridge for up to 3 days.
- Use a non-stick wok or skillet to prevent sticking and burning.
Storage instructions:
- Store any leftover Kung Pao chicken mixture in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the Kung Pao chicken mixture in a microwave or on the stove until heated through.
Presentation ideas:
- Serve the lettuce wraps on a platter with a side of extra sauce for dipping.
Garnishes:
- Garnish with chopped green onions or cilantro for added flavor and color.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Vegetable stir-fry or egg rolls make great side dishes for these lettuce wraps.
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water or chicken broth to thin it out.
- If the chicken is sticking to the wok or skillet, add a little bit more oil.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent cross-contamination.
- Cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
- Kung Pao chicken is a popular Chinese dish that originated in the Sichuan province of China.
Flavor profiles:
- This dish is sweet, spicy, and savory with a nutty crunch from the roasted peanuts.
Serving suggestions:
- Serve these lettuce wraps as an appetizer or as a main dish for a light and healthy meal.
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Region: Chinese