Photo from Damn Delicious |
This is a SPICY recipe. I didn't put in all the chili paste and I'm glad I didn't. Whoa!
The overall flavor is good. It was a little too vinegar-y for me. I added a bit more brown sugar (low carb brown sugar too) to balance out the vinegar. That seemed to help a little. Regardless, this was a solid low carb meal. Well, I made it low carb by using the low carb brown sugar.
Looking for a quick, flavorful meal without a ton of calories? This is it.
Kung Pao Chicken Lettuce Wraps
Recipe from Damn Delicious
Serves 4
- 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
FOR THE SAUCE:
- 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
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.
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.
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.
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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