Photo: Lily Banse
Kung Pao Chicken Lettuce Wraps
20 ingredients
20 min + 15 min
4
openrecipes
A healthier (and more cost-efficient) alternative to our favorite Asian take-out dish: Kung Pao Chicken. Delicious, filled with veggies and easy to prepare!
Estimated Nutrition (whole recipe, rough)
1108
Calories
59g
Protein
38g
Fat
132g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Sambal | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tablespoon FOR THE MARINADE:
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
- 1 Tablespoon Olive Oil
- 1 Tablespoon Soy Sauce
- 2 teaspoons Rice Vinegar
- 1 pound Minced Garlic
- 1 Tablespoon Boneless, Skinless Chicken Breasts, Diced
- 1 Tablespoon FOR THE SAUCE:
- 2 Tablespoons Cornstarch
- 1 Tablespoon Water
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Brown Sugar
- 1 Sambal Chili Garlic Sauce
- 3 Sesame Oil
- ½ cups FOR THE STIR-FRY:
- ¼ cups Red Bell Pepper, Stem And Seeds Removed, Chopped
- ⅓ cups Carrots, Peeled And Chopped
- 1 head Edamame, Cooked And Shelled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes