Ingredients
- 500g boneless, skinless chicken thighs, diced
- 3 tbsp 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. Add diced chicken thighs and cook 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.
