Kung Pao Chicken Lettuce Cups
Active Time: 20 minutes | Total Time: 25 minutes | Serves 4 | Gluten Free
- For the chicken:
- 3 8-ounce boneless skinless chicken breasts
- ½ teaspoon kosher salt
- 1 tablespoon less sodium, gluten-free tamari soy sauce or low-sodium soy sauce (not gluten-free)
- 1 teaspoon corn starch
- 1 tablespoon grapeseed or canola oil
- For the sauce:
- ¼ cup less-sodium, gluten-free tamari or less-sodium soy sauce (not gluten-free)
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon chili-garlic sauce or Sriracha
- 1 tablespoon brandy or dry sherry
- 1 teaspoon toasted sesame oil
- 1 tablespoon dark brown sugar
- 1 tablespoon grated fresh ginger
- 2 tablespoons water
- 2 teaspoons cornstarch
- For assembly:
- 1 head Boston or butter lettuce, leaves separated
- ½ of a hothouse cucumber, very thinly sliced
- 4 scallions, thinly sliced
- ½ cup roasted, salted peanuts
For the chicken, slice each breast lengthwise into thin strips, then slice crosswise into ½-inch pieces. Put into a medium bowl. Sprinkle with the salt. Add the tamari and cornstarch and stir to coat. Let marinate for 15 minutes.
For the sauce, in a small bowl, combine the tamari, vinegar, chili-garlic sauce, brandy, sesame oil, brown sugar, ginger, water, and cornstarch.
In a large skillet, heat the 1 tablespoon of oil over medium-high heat. Add the chicken and spread in a single layer. Let cook, undisturbed, for 3 to 4 minutes, or until the chicken starts to brown. Use a metal spatula to stir the chicken. Continue to cook and stir until cooked through, 2 to 3 minutes. Pour in the sauce and stir to coat the chicken. Let simmer for 1 minute, or until the sauce is thickened.
To assemble, place the lettuce leaves on your work surface. Layer each leaf with several slices of the cucumbers. Fill with the chicken mixture. Top with the scallions and peanuts.
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