SANDWICHES: #2 KUNG PAO CHICKEN LETTUCE WRAPS(click to print)

• 1lb chicken breasts, chopped very small
• 3 Tablespoons coconut aminos
• 1 tsp. xanthan gum
• 1/4 cup water
• 2 Tablespoons mirin, or sweet wine like Riesling
• 1-1/2 Tablespoons chili garlic sauce
• 2 teaspoons brown sugar (Splenda brown sugar blend)
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 2 Tablespoons vegetable oil, divided
• 1 small zucchini, chopped
• 1/2-8oz can sliced water chestnuts, chopped
• 2 green onions, chopped
• 1 clove garlic, minced
• 1 head lettuce like butter, boston bibb, iceberg, or baby romaine, leaves separated
• 1/4 cup chopped peanuts

Directions

1. Add chicken, 1 Tablespoon soy sauce or gluten-free tamari, and 1 Tablespoon cornstarch in a bowl then mix to combine.
2. Add remaining 2 Tablespoons soy sauce or gluten-free tamari, mirin, chili garlic sauce, brown sugar, rice vinegar, and sesame oil in a bowl then stir to combine. In a separate bowl, stir water into remaining Tablespoon cornstarch then stir into soy sauce mixture. Set sauce aside.
3. Preheat 1 Tablespoon oil in a large, nonstick wok or skillet over medium-high heat then add chicken and stir fry until cooked through. Remove to a plate then set aside.
4. Heat remaining Tablespoon oil in wok then add zucchini, water chestnuts, and green onions. Stir fry until zucchini is crisp-tender, then add garlic and stir fry for 30 more seconds. Add chicken back into wok then pour in sauce. Simmer until sauce is slightly reduced then let cool slightly before serving over lettuce and topping with chopped peanuts.

Nutritional values for this recipe click here

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