Kung Pao Chicken Lettuce Wraps with Sesame Chicken Potstickers

• I have always loved PF Changs lettuce wraps and have never found a recipe that tastes good. I finally found one from Damn Delicious and so I wanted to share it. It was super easy and has tons of flavor. I paired it with homemade postickers and it was the perfect meal. Aaron really enjoyed it and said that he would eat it again. I gave Brooklynn some bites of the potsticker meat and she ate it up. 
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• KUNG PAO CHICKEN LETTUCE WRAPS

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 (I just used iceburg) 
• 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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•  INSTRUCTIONS

• 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.

SESAME CHICKEN POTSTICKERS

INGREDIENTS

• 1 pound ground chicken
• 3 ounces shiitake mushrooms, diced
• 2 cloves garlic, pressed
• 2 green onions, thinly sliced
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon rice vinegar
• 1/4 teaspoon white pepper
• 36 2-inch won ton wrappers
• 2 tablespoons vegetable oil
• Soy sauce, for serving

INSTRUCTIONS

• In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.
• To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
• Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
• Serve immediately with soy sauce, if desired.

NOTES

To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.