Kung Pao Chicken Lettuce Wraps Recipe

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into ½-inch pieces
• 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) rice vinegar
• 1 tbsp (15ml) cornstarch
• 1 tsp (5ml) sesame oil
• 1/2 tsp (2.5ml) ground ginger
• 1/4 tsp (1.25ml) white pepper (optional)
• 2 tbsp (30ml) soy sauce
• 2 tbsp (30ml) hoisin sauce
• 1 tbsp (15ml) honey or maple syrup
• 1 tbsp (15ml) sriracha
• 1/2 tsp (2.5ml) cornstarch
• 1 tbsp (15ml) vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup (75g) water chestnuts, sliced
• 1/4 cup (35g) roasted peanuts, roughly chopped
• 2 green onions, thinly sliced
• 1 head of butter lettuce or romaine lettuce, leaves separated