Kung Pao Chicken Lettuce Wraps (Low-Carb)

Name: Kung Pao Chicken Lettuce Wraps (Low-Carb)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 pound ground chicken; 2 cloves garlic (minced); 1 zucchini (diced); 1 8-ounce can whole water chestnuts, drained and diced; 2 green onions (thinly sliced); Kosher salt and freshly ground black pepper (to taste); 1 head butter lettuce; 1/4 cup chopped peanuts (optional); 3 tablespoons reduced sodium soy sauce; 2 tablespoons dry sherry; 1 tablespoon chili garlic sauce; 1 tablespoon brown sugar; 2 teaspoons rice vinegar; 2 teaspoons cornstarch; 1 teaspoon sesame oil

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Kung Pao Chicken Lettuce Wraps are a healthy, low-carb takeout copycat made with ground chicken, water chestnuts, and a soy-ginger sauce, ready in just 20 minutes start to finish.

Total

20 min

Servings

4

Recipe Source

View original recipe

From Damn Delicious · by Chungah

16 Ingredients

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Instructions

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.

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Tips & Notes

Pro tips

Crumble the ground chicken into small, bite-sized pieces as it cooks (3–5 minutes) for even texture and faster cooking.
Whisk the sauce components together before cooking to prevent cornstarch lumps; the sauce will thicken as it simmers with the chicken mixture.
Drain water chestnuts well and dice them small so they integrate evenly into the filling without adding excess moisture.
Chill lettuce leaves in the refrigerator for 10 minutes before serving to keep them crisp and easier to handle.

Substitutions

Zucchini → diced bell pepper or mushrooms (similar cook time)
Water chestnuts → diced jicama (for crunch) or omit entirely
Brown sugar → honey or agave (same amount, reduces slightly more carbs with honey)
Sesame oil → neutral oil like grapeseed (reduces nutty flavor but maintains texture)

Storage & make-ahead

Store the cooked chicken filling in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat before assembling with fresh lettuce wraps.

Common Questions

Can I make this ahead?

Yes. Prepare the chicken filling up to 2 days ahead and refrigerate in an airtight container. Reheat gently in a skillet over medium heat. Assemble with fresh lettuce leaves just before serving.

What type of lettuce works best?

Butter lettuce is ideal for its soft, pliable leaves. Iceberg, romaine, or cabbage leaves also work as sturdy alternatives.

Can I use chicken breast instead of ground chicken?

Yes. Use 1 pound diced or minced chicken breast. Cook until no longer pink, 3–5 minutes, stirring frequently.

Is this recipe keto-friendly?

Yes. It is naturally low-carb with no rice or noodles. The zucchini and water chestnuts keep carbs minimal. Omit or reduce the brown sugar if strictly tracking macros.