Kung Pau Chicken Lettuce Cups

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!