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Three Kung Pao chicken lettuce wraps filled with glazed chicken, red bell peppers, peanuts, and green onions on a black plate over a rustic wood table.

Kung Pao Chicken Lettuce Wraps

Nesting Lane
Kung Pao Chicken Lettuce Wraps are a high protein, healthy dinner with tender chicken, crisp peppers, peanuts, and a spicy Kung Pao sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese-Inspired
Servings 4

Equipment

Large Skillet
Cutting Board
Sharp Knife
Medium Bowl
Small Bowl
Whisk
Wooden Spoon

Ingredients
 

For the Sauce:

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

Estimated WW Points: 7   (Check the official WW app for exact points)
Serving Size: 3 Kung Pao Chicken Lettuce Wraps

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

Calories: 370kcalCarbohydrates: 16gProtein: 43gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 109mgSodium: 897mgPotassium: 1048mgFiber: 3gSugar: 8gVitamin A: 2710IUVitamin C: 68mgCalcium: 59mgIron: 2mg
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