Kung Pao Chicken Lettuce Cups Recipe from Jessica Seinfeld

Ingredients

• 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
• 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
• 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