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- 1 lb boneless, skinless chicken thighs - Fresh vegetables: bell peppers, green onions, garlic, ginger - Seasonings and sauces: soy sauce, hoisin sauce, rice vinegar, sesame oil - Toppings: roasted unsalted peanuts, lettuce leaves I love using boneless, skinless chicken thighs in this dish. They stay juicy and tender. Fresh vegetables like bell peppers add a nice crunch and color. Green onions give it a fresh bite, while garlic and ginger add depth and warmth. For seasoning, I use soy sauce and hoisin sauce. Soy sauce gives a salty umami flavor, while hoisin adds sweetness. Rice vinegar brings acidity, and sesame oil adds a nutty taste. Toppings are important too. Roasted unsalted peanuts give a great crunch and flavor. Finally, lettuce leaves wrap it all up. Butter lettuce or romaine works well. You can find the full recipe for these delicious wraps above. First, I heat peanut oil in my skillet over medium-high heat. This oil adds a lovely flavor. Next, I add diced chicken thighs. They need seasoning with salt and pepper. I cook the chicken for about 6-8 minutes. I stir it often until it's brown and cooked all the way through. Once the chicken is ready, I toss in minced garlic, ginger, and diced bell peppers. I sauté these for about 3-4 minutes. We want the peppers to be tender but still bright. In a small bowl, I mix soy sauce, hoisin sauce, rice vinegar, sesame oil, and crushed red pepper flakes. This mixture is key to creating that Kung Pao flavor. I pour the sauce over the chicken and veggies, stirring well to coat everything. I let it cook for an extra 2 minutes to heat through. Now, I stir in roasted peanuts and chopped green onions. This adds crunch and freshness to the dish. To serve, I spoon a generous amount of the chicken mixture into the lettuce leaves. I love to fold them up and enjoy! For a great presentation, I arrange the wraps on a platter and add extra green onions on top. You can find the Full Recipe for more details. To get the best chicken texture, start with boneless, skinless thighs. They stay juicy and tender. Cut the chicken into small, even pieces. This helps them cook evenly. Heat your skillet or wok until it’s hot. Then add peanut oil. This oil adds great flavor and prevents sticking. Season the chicken with salt and pepper before you add it to the skillet. Cook for 6-8 minutes, stirring often. Watch for a golden-brown color. When sautéing vegetables, use high heat. This keeps them crisp. Start with garlic and ginger. They add lots of flavor. After a minute, add bell peppers. Sauté them for 3-4 minutes. You want them tender but still slightly crunchy. This adds great texture to your wraps. For a great presentation, arrange the filled lettuce wraps on a large platter. This makes it easy for guests to grab one. Use a colorful mix of bell peppers to brighten up the dish. Garnish with chopped green onions on top. A sprinkle of crushed red pepper adds a nice touch. Adding lime wedges on the side brings a fresh zest. Your guests can squeeze lime juice right before they bite into the wraps. This simple step enhances the flavor. It makes the dish look and taste even better. For the full recipe, check out the delicious Kung Pao Chicken Lettuce Wraps. {{image_2}} You can change up the protein in Kung Pao Chicken Lettuce Wraps. If you want a lighter dish, try tofu. Tofu will soak up all the flavors. You can also use shrimp for a seafood twist. Shrimp cooks quickly and adds a nice taste. For veggies, the options are endless. You can use mushrooms for a meaty texture. Zucchini adds a fresh crunch. Carrots give a sweet flavor. Mix and match based on what you have at home. Spice levels can be adjusted easily. If you like heat, add more crushed red pepper flakes. For a milder dish, cut back on the flakes or skip them. You can also add some diced jalapeños for a fresh kick. Want to make it vegan? Swap chicken for mushrooms or tofu. Use soy sauce made without gluten to keep it gluten-free. This way, you can enjoy the dish without worry. For the full experience, you can follow the Full Recipe and explore more ideas! To keep your Kung Pao Chicken Lettuce Wraps fresh, follow these simple steps. First, store the chicken mixture in an airtight container. This helps keep the flavors intact and prevents drying out. You can also place the lettuce leaves separately in a zip-top bag. This avoids wilting. You can keep the chicken mixture in the fridge for up to four days. However, the lettuce is best used within two days. The longer you wait, the less crisp it will be. When it's time to enjoy your leftovers, reheat the chicken mixture carefully. The best method is to use a skillet over medium heat. Stir it often to make sure it warms evenly. You can also use a microwave. Just heat it in short bursts of 30 seconds, stirring in between. To keep your lettuce fresh, add it to the plate last. If you reheat the chicken before serving, the warmth will help the flavors pop. But be sure not to warm the lettuce. This will keep it crisp and ready for wrapping! What type of lettuce is best for wraps? I love using butter lettuce or romaine lettuce for wraps. These types hold their shape well. They also provide a nice crunch. Butter lettuce has a soft texture, while romaine is sturdy. Both add freshness to your Kung Pao Chicken Lettuce Wraps. Can you make Kung Pao Chicken Lettuce Wraps ahead of time? Yes, you can prepare the filling in advance. Cook the chicken and veggies, then cool them down. Store the filling in a sealed container in the fridge. When ready to eat, just spoon it into the lettuce leaves. This saves time and keeps your meal fresh. Overview of calories and macros Each serving of Kung Pao Chicken Lettuce Wraps has about 300 calories. The dish offers healthy protein and fats. You get a good mix of carbs from the veggies too. Healthier options for ingredients To make it lighter, use less oil or leaner chicken. You can swap hoisin sauce for a low-sodium version. Adding more veggies boosts fiber and vitamins. This makes the dish even healthier. Suggestions for sides or accompaniments Kung Pao Chicken Lettuce Wraps pair well with steamed rice or quinoa. You can also serve them with a light soup. This adds more texture and flavor to your meal. Pairing with dipping sauces A sweet chili sauce or soy sauce works great as a dip. You might also enjoy a peanut sauce for extra richness. These sauces enhance the flavor and make the meal more enjoyable. For the full recipe, check out the detailed guide! You learned how to make Kung Pao Chicken Lettuce Wraps step by step. We covered the key ingredients, from chicken to fresh veggies. You now know cooking tips, presentation ideas, and how to store leftovers. You can even adapt the recipe to fit your taste or diet. Enjoy your cooking! These wraps are fun, tasty, and perfect for any meal. Try them today and impress yourself and others with your skills.

Kung Pao Chicken Lettuce Wraps

Delight your taste buds with these scrumptious Kung Pao Chicken Lettuce Wraps! This easy recipe features tender chicken thighs, colorful bell peppers, and crunchy peanuts all wrapped in fresh lettuce leaves for a healthy twist. Perfect for a quick dinner or appetizer, you can whip them up in just 30 minutes. Ready to impress your family and friends? Click through now to discover the full recipe and start cooking!
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Ingredients
  

1 lb boneless, skinless chicken thighs, diced

2 tablespoons peanut oil

1 red bell pepper, diced

1 yellow bell pepper, diced

3 green onions, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/4 cup roasted unsalted peanuts

3 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon crushed red pepper flakes

Salt and pepper to taste

1 head of butter lettuce or romaine lettuce, leaves separated

Instructions
 

In a large skillet or wok, heat the peanut oil over medium-high heat.

    Add the diced chicken thighs and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes, stirring frequently.

      Once the chicken is cooked, add the minced garlic, ginger, and diced bell peppers to the skillet. Sauté for an additional 3-4 minutes until the peppers are tender.

        In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and crushed red pepper flakes. Pour the sauce over the chicken and vegetable mixture, stirring to combine everything well. Cook for another 2 minutes to heat through.

          Stir in the roasted peanuts and chopped green onions and remove from heat.

            To serve, spoon a generous amount of the chicken mixture into the lettuce leaves, fold, and enjoy!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Arrange the filled lettuce wraps on a large platter and garnish with extra chopped green onions and a sprinkle of crushed red pepper for a pop of color. Serve with lime wedges on the side for a zesty touch!