Kung Pao Lettuce Wrap

Ingredients

1 tablespoon olive oil

1 pound ground chicken

2 cloves garlic, minced

1 zucchini, diced

1 (8-ounce) can whole water chestnuts, drained and diced

2 green onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

1 head butter lettuce

1/4 cup chopped peanuts, optional

FOR THE SAUCE

3 tablespoons reduced sodium soy sauce

2 tablespoons dry sherry

1 tablespoon chili garlic sauce

1 tablespoon brown sugar

2 teaspoons rice vinegar

2 teaspoons cornstarch

1 teaspoon sesame oil

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Directions

In a small bowl, whisk together soy sauce, dry sherry, chili garlic sauce, brown sugar, rice vinegar, cornstarch, sesame oil and 1/4 cup water; set aside.
Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic and zucchini until softened, about 1-2 minutes. Stir in the soy sauce mixture until slightly thickened, about 1 minute. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with peanuts, if desired.