A gluten-free copycat of a restaurant favorite that’s full of bold flavor!
Even before I had to begin eating gluten-free, I always loved lettuce wraps. They’re light, crunchy, and (mostly) healthy. When I came across this recipe, I was hopeful it would be a successful Asian dish I could make at home. The verdict? Definitely a keeper.
I broke down and bought a new-to-me ingredient for this recipe: mirin. I did a lot of research trying to figure out a way to get around purchasing it, but none of the replacements were any more convenient. I used to shy away from cooking Asian dishes because of the long list of ingredients I didn’t have in my pantry. About a year and a half ago I broke down and finally bought some of those staples, and I’m so glad I did! Now I have a little corner in my pantry dedicated to those types of ingredients. They last quite a while, so if you’re wondering if you should invest in those specialty ingredients, do it!
Ok, back to this awesome recipe.
After the small pieces of chicken breast are coated in a mixture of corn starch and GF soy sauce, the go into a hot skillet until cooked. The cornstarch helps give the chicken an amazing texture when it cooks. The last step is to let the chicken and zucchini/garlic simmer in a perfectly sweet-and-spicy sauce, giving each bite tonsssss of flavor. We both thought it was pretty spicy (in a good way!), so be ready for it!
I used gluten-free soy sauce but you can use regular if that’s not an issue for you. If you aren’t a fan of lettuce wraps, you can also serve this over rice! Thanks to the quick stir-fry method, this came together really quickly, making it a great weeknight meal. I hope you’ll try it!
Kung Pao Chicken Lettuce Wraps
- 1lb chicken breasts, chopped very small
- 3 Tablespoons GF tamari or soy sauce, divided
- 2 Tablespoons cornstarch, divided
- 1/4 cup water
- 2 Tablespoons mirin
- 1 1/2 Tablespoons Sriracha
- 2 teaspoons brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 Tablespoons + 1 tsp vegetable oil, divided
- 1 small zucchini, chopped small
- 1 clove of garlic, minced
- 2 green onions, chopped
- Lettuce leaves (I used butter lettuce but iceburg or baby romaine work well too)
1). In a large bowl, combine the chopped chicken breast with 1 Tablespoon soy sauce and 1 Tablespoon cornstarch. Make sure each piece is evenly coated.
2). Add the other 2 Tablespoons of GF tamari/soy sauce, mirin, sriracha, brown sugar, rice vinegar, and sesame oil together in a bowl.
3). In a small separate bowl, stir the water into the remaining Tablespoon of cornstarch, THEN stir into the soy sauce mixture (from step 2). Set aside for later.
4). Heat 1 Tablespoon of vegetable oil in a pan (or wok, if you have one) over medium-high heat. Add the chicken and stir-fry until no longer pink. Remove from pan to a plate and set aside.
5). Add 1 tsp vegetable oil to the pan and add the zucchini. Stir fry until crisp tender. Add the minced garlic and stir fry for about 30 seconds or until fragrant.
6). Add the chicken back to the pan along with the sauce from step 2. Let it simmer for a few minutes until it reduces slightly.
Servings: 5. Approximate Nutritional Information per Serving: Calories: 177 Carbs: 11g Fat: 7g Protein: 20g Fiber: 2g Sugar: 1g Points+: 5 Recipe adapted from Iowa Girl Eats.