1 TBSP sesame oil (or preferred oil)
1 small zucchini, chopped
1 8 oz can water chestnuts, drained and chopped
1/4 cup chopped peanuts
2 green onions, sliced
1 head butter lettuce, detach leaves for wraps
In a skillet over MEDIUM heat, add the sesame oil.
Drain and remove the fully-cooked, sous-vide Chicken, then chop the chicken into small pieces.
Add the chicken into the pan and cook for a few minutes, until lightly browned.
Add in the zucchini, water chestnuts, and Kevin's Kung Pao Sauce, stirring to combine, let cook for 2 minutes.
Turn off the heat, add the chopped peanuts, and stir
Serve Kung Pao mixture in the lettuce wraps and top with green onions.