Kung Pao Chicken Lettuce Wraps are a lighter way to serve all those familiar sweet, savory, and spicy flavors without losing the crunchy peanuts that make Kung Pao chicken so good.
The chicken cooks quickly, and diced red and green peppers give the filling plenty of texture.
You will need a large skillet for the filling and a small bowl for mixing the sauce.
Once the prep work is finished, cooking moves fast, so this is a good recipe to have everything chopped and measured before heating the skillet.
Each serving has three lettuce wraps and 43 grams of protein, making this a great high protein dinner.
The crushed red pepper gives the sauce some heat, but it’s easy to adjust. Use less for a milder version or add a little more when you want extra spice.
The crisp butter lettuce also makes these easy to serve without needing a separate side.
Why You’ll Love This Kung Pao Chicken Lettuce Wraps Recipe
43 Grams of Protein
A serving has three wraps and 43 grams of protein. They make a filling main dish even though the lettuce cups keep the meal fairly light.
Ready in 35 Minutes
Most of the time goes into chopping the chicken and vegetables. Cooking takes only about 15 minutes, which works well for a weeknight dinner.
Adjust the Heat
The crushed red pepper flakes control most of the spice. Reduce them for a mild sauce or increase them if you prefer more heat.
Plenty of Crunch
You get crisp lettuce, lightly cooked bell peppers, and roasted peanuts in every serving. There’s a good mix of textures without adding extra toppings.
Ingredient Substitutions
Chicken
Boneless skinless chicken thighs can replace the chicken breasts. They may need a little extra cooking time depending on the size of the pieces.
Peanuts
Cashews are a good substitute for the roasted peanuts. For a nut-free version, leave the peanuts out rather than trying to replace them.
Butter Lettuce
Bibb lettuce, Boston lettuce, or sturdy romaine leaves can be used instead.
Bell Peppers
Use any combination of red, green, yellow, or orange bell peppers. Two medium peppers total will keep the proportions about the same.
Honey
Maple syrup can replace the honey in the sauce. The flavor will change slightly, but the same amount will work.
Soy Sauce
Tamari can replace the soy sauce. If you need the recipe to be gluten free, check the tamari and hoisin sauce labels since hoisin commonly contains wheat.
Rice Vinegar
Unseasoned rice vinegar is best, but apple cider vinegar can work when that is what you have available. It will give the sauce a slightly different flavor.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
RECOMMENDED TOOL FOR THIS RECIPE
Cutting Board with Insert Prep Mats
The color-coded prep mats make it easy to keep meat, vegetables, and other ingredients separate while chopping.
Kung Pao Chicken Lettuce Wraps
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 2 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- ¼ teaspoon crushed red pepper flakes
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into ½-inch pieces
- 1 tablespoon olive oil
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger
- ⅓ cup unsalted roasted peanuts
- 3 sliced green onions
For Serving:
- 12 large butter lettuce leaves rinsed and dried
Instructions
- Add the soy sauce, rice vinegar, hoisin sauce, honey, cornstarch, sesame oil, and crushed red pepper flakes to a small bowl. Whisk until smooth.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
- Add the red and green bell peppers. Cook for 3 minutes, or until slightly tender.
- Add the garlic and ginger. Cook for 30 seconds, stirring constantly.
- Pour the sauce into the skillet. Cook for 1 to 2 minutes, stirring frequently, until thickened and the chicken is evenly coated.
- Add the peanuts and green onions. Stir until evenly mixed.
- Divide the Kung Pao chicken evenly among the lettuce leaves and serve immediately.
Notes
Tips and Tricks
Prep before cooking – Have the chicken, peppers, garlic, ginger, and sauce ready before heating the skillet. The cooking portion moves quickly. Keep the lettuce dry – Dry the leaves well after rinsing so water doesn’t dilute the sauce or make the wraps slippery. Choose sturdy leaves – Use the larger outer butter lettuce leaves for easier filling and serving. Watch the sauce – Cornstarch thickens quickly once the sauce heats. Remove the skillet from the heat once the sauce coats the chicken instead of continuing to reduce it.Storing and Reheating
Refrigerator – Store the chicken mixture and lettuce separately in airtight containers for up to 3 to 4 days. Keeping them separate prevents the lettuce from becoming soggy. Reheating – Reheat the chicken mixture in a skillet over medium-low heat until hot, or microwave it in short intervals. Assemble the wraps after reheating. Freezing – The cooked chicken filling can be frozen for up to 2 months. Freeze it without the lettuce, thaw overnight in the refrigerator, and reheat before serving.Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like:
- Kung Pao Chicken Lettuce Wraps
- Cranberry Pecan Green Beans
- Beef Enchilada Sweet Potato Bowl
- Bacon Ranch Egg Bites
- Tomato Parmesan Spaghetti Squash Casserole
