Kung Pau Chicken Lettuce Cups
Brent_Arthur
Posts: 33
Awww shucks, I spelled Kung Pao wrong in the title...
One of my favorite categories is Asian, especially Kung Pao Chicken. Of course trying to maintain a moderate calorie count while eating out is difficult (especially Chinese) so I made my own at home.
A mildly (adjustable) spicy Kung Pao Chicken serves in lettuce cups. A great light meal or lunch at around 300 calories per 4 oz serving. For a more full meal add a side of rice.
About 40 minutes prep and cooking combined.
Yields about five 4oz. servings.
16 oz boneless skinless chicken thighs diced into 1/2" pieces
1 medium onion chopped
4 oz Planters Dry roasted (less salt) Peanuts coarsely chopped
2 tbsp Chopped garlic
1 carrot (medium) shredded (garnish)
1 stack green onion chopped (garnish)
4 tbsp Dynasty Kung Pao Sauce (available at grocery stores or Amazon)
1 medium head of lettuce (for use as serving cups or wraps)
1 tsp fresh ground black pepper
1/2 tsp crushes red pepper flakes (use less for less spice and more for added heat)
Prepare and measure all ingredients before cooking, stir frying goes fairly fast.
In a large non-stick skillet or wok (Teflon coated) heat 1 tbsp peanut oil over medium high heat, add 1 medium onion chopped and saute until semi clear.
Add 16 oz of chicken thighs (can use breast meat, just less moist) and 1 tsp ground black pepper, increase heat to high and cook until nearly done (about 6 - 8 minutes).
Once almost done add 2 tbsp chopped garlic and 1/2 red chili flakes, continue cooking 2 - 4 minutes.
Add 4 oz coarsely chopped peanuts and stir fry until evenly distributed and finish cooking (approx. 4 minutes) or until chicken is thoroughly cooked.
Remove skillet (wok) from heat and stir in 4 tbsp Dynasty Kung Pao Sauce, let sit for a couple of minutes before serving.
Prepare lettuce cups from either head or romaine and scoop one ounce of chicken mixture, add shredded carrot and chopped green onions as a colorful and aromatic garnish.
EAT!
One of my favorite categories is Asian, especially Kung Pao Chicken. Of course trying to maintain a moderate calorie count while eating out is difficult (especially Chinese) so I made my own at home.
A mildly (adjustable) spicy Kung Pao Chicken serves in lettuce cups. A great light meal or lunch at around 300 calories per 4 oz serving. For a more full meal add a side of rice.
About 40 minutes prep and cooking combined.
Yields about five 4oz. servings.
16 oz boneless skinless chicken thighs diced into 1/2" pieces
1 medium onion chopped
4 oz Planters Dry roasted (less salt) Peanuts coarsely chopped
2 tbsp Chopped garlic
1 carrot (medium) shredded (garnish)
1 stack green onion chopped (garnish)
4 tbsp Dynasty Kung Pao Sauce (available at grocery stores or Amazon)
1 medium head of lettuce (for use as serving cups or wraps)
1 tsp fresh ground black pepper
1/2 tsp crushes red pepper flakes (use less for less spice and more for added heat)
Prepare and measure all ingredients before cooking, stir frying goes fairly fast.
In a large non-stick skillet or wok (Teflon coated) heat 1 tbsp peanut oil over medium high heat, add 1 medium onion chopped and saute until semi clear.
Add 16 oz of chicken thighs (can use breast meat, just less moist) and 1 tsp ground black pepper, increase heat to high and cook until nearly done (about 6 - 8 minutes).
Once almost done add 2 tbsp chopped garlic and 1/2 red chili flakes, continue cooking 2 - 4 minutes.
Add 4 oz coarsely chopped peanuts and stir fry until evenly distributed and finish cooking (approx. 4 minutes) or until chicken is thoroughly cooked.
Remove skillet (wok) from heat and stir in 4 tbsp Dynasty Kung Pao Sauce, let sit for a couple of minutes before serving.
Prepare lettuce cups from either head or romaine and scoop one ounce of chicken mixture, add shredded carrot and chopped green onions as a colorful and aromatic garnish.
EAT!
0
Replies
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This looks so good! I wish I could recreate Pei Wei's lettuce wraps.0
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bump0
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This is sounding so good! Thank you for the receipe...I'll be trying this soon!!0
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BBBBUUUUUMMMPP
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YUM!! Totally going to have to try this!0
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MUST try this. Kung Pao is my fav! Thanks
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:bigsmile:0
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Wow, I was going to say you must be a photographer! Looks good!0
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Your timing is awesome! Just this weekend, I was thinking about how much I love kung pao and about how calorie-laden it is. This recipe will become my "kung pao go to!"0
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Thanks y'all. It came out very good, fed it to the family for dinner last night and it was thumbs up all around the table.0
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Sounds good!0
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Looks awesome! And the pics help!0
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Looks really good, Thanks0
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mm.. bump!0
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bump0
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*licks screen*
Looks delicious! Thanks for posting! :flowerforyou:0 -
Awww shucks, I spelled Kung Pao wrong in the title...
One of my favorite categories is Asian, especially Kung Pao Chicken. Of course trying to maintain a moderate calorie count while eating out is difficult (especially Chinese) so I made my own at home.
A mildly (adjustable) spicy Kung Pao Chicken serves in lettuce cups. A great light meal or lunch at around 300 calories per 4 oz serving. For a more full meal add a side of rice.
About 40 minutes prep and cooking combined.
Yields about five 4oz. servings.
16 oz boneless skinless chicken thighs diced into 1/2" pieces
1 medium onion chopped
4 oz Planters Dry roasted (less salt) Peanuts coarsely chopped
2 tbsp Chopped garlic
1 carrot (medium) shredded (garnish)
1 stack green onion chopped (garnish)
4 tbsp Dynasty Kung Pao Sauce (available at grocery stores or Amazon)
1 medium head of lettuce (for use as serving cups or wraps)
1 tsp fresh ground black pepper
1/2 tsp crushes red pepper flakes (use less for less spice and more for added heat)
Prepare and measure all ingredients before cooking, stir frying goes fairly fast.
In a large non-stick skillet or wok (Teflon coated) heat 1 tbsp peanut oil over medium high heat, add 1 medium onion chopped and saute until semi clear.
Add 16 oz of chicken thighs (can use breast meat, just less moist) and 1 tsp ground black pepper, increase heat to high and cook until nearly done (about 6 - 8 minutes).
Once almost done add 2 tbsp chopped garlic and 1/2 red chili flakes, continue cooking 2 - 4 minutes.
Add 4 oz coarsely chopped peanuts and stir fry until evenly distributed and finish cooking (approx. 4 minutes) or until chicken is thoroughly cooked.
Remove skillet (wok) from heat and stir in 4 tbsp Dynasty Kung Pao Sauce, let sit for a couple of minutes before serving.
Prepare lettuce cups from either head or romaine and scoop one ounce of chicken mixture, add shredded carrot and chopped green onions as a colorful and aromatic garnish.
EAT!0 -
looks awsome0
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Nice Recipe! Only 155 calories per serving, 4 fat and 4 sugars! Can't wait to try this weekend!0
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My husband thanks you!!!0
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remember this for the weekend0
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For the love of all that is holy....
. I'll be making these this weekend! 0 -
Thanks!!!!!!!!!!!
Pam0 -
yummy!0
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Thanks, will definitely have to try this one!!!0
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I will DEF be trying this!!!!0
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Wow! Not only did you share such a delicious looking recipe, you made the instructions so easy to follow with pic's...THANK YOU!0
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I just made this for dinner and it was great!! I used the panda express Kung pao sauce because it had less calories. But I used olive oil instead of peanut oil because I didn't have that in my pantry. And I used chicken breast. And I used red cabbage instead of lettuce! Absolutely yummy!! Thank you for sharing your delicious recipe! 0
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I just made this for dinner and it was great!! I used the panda express Kung pao sauce because it had less calories. But I used olive oil instead of peanut oil because I didn't have that in my pantry. And I used chicken breast. And I used red cabbage instead of lettuce! Absolutely yummy!! Thank you for sharing your delicious recipe!
Thank you Tanya...
Yours sounds like a fabulous variation. I'll need to try the red cabbage instead of lettuce, that would bring a whole new level of flavor.
Next will be a Pad Thai chicken using "Miracle Noodles" and chicken sate.0 -
yummy thanks 0
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