Looking for a quick and healthy dinner with an Asian twist? These Kung Pao Chicken Lettuce Wraps are perfect for weeknights when you want something bold, satisfying, and light. Packed with juicy diced chicken thighs, crunchy vegetables, and our bold Vintage Kung Pao Sauce, these Asian-inspired lettuce wraps deliver big flavour without the carbs.
Ingredients
- 500g boneless, skinless chicken thighs, diced
- 3 tbsp SmallBatch Vintage Kung Pao Sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/2 cup diced bell pepper
- 1/2 cup diced water chestnuts
- 1/4 cup chopped peanuts
- 8 large lettuce leaves (butter lettuce or romaine)
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
Instructions
- Cook Chicken: Heat sesame oil in a large skillet over medium-high heat. Cook diced chicken thighs until browned and cooked through, about 7–8 minutes.
- Add Vegetables: Add diced bell pepper and water chestnuts to the skillet and cook for another 3–4 minutes.
- Add Sauce: Pour Vintage Kung Pao Sauce, soy sauce, and rice vinegar over the chicken and vegetables. Stir well to coat evenly and cook for another 2 minutes.
- Assemble Wraps: Spoon the Kung Pao chicken mixture into the centre of each lettuce leaf.
- Garnish: Top with chopped peanuts, green onions, and fresh cilantro.
- Serve: Serve immediately for a fresh, flavourful meal.
