Asian Chicken Lettuce Cups Recipes

Steps:

• Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
• Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
• Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
• Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

Steps:

• In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.

Steps:

• Pour boiling water over the rice noodles.
• Allow to sit for 5 minutes then drain.
• Cut into smaller lengths.
• Heat a wok or non stick pan over a high heat with the oil.
• Add the chicken mince and stir fry for 4 minutes or until cooked through breaking up with a wooden spoon.
• Add the garlic and ginger and fry for a further 2 minutes.
• Toss in the noodles and stir until heated through.
• In a small bowl combine the sweet chilli sauce, fish sauce and soy sauce and stir through the mince.
• Remove from the heat and stir through the coriander.
• Serve in the lettuce cups.

Steps:

• In a 1-1/2-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 2-1/2 hours. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in 1-1/2 cups basil and hoisin sauce; heat through., Serve in lettuce leaves with rice, green onions, carrots, radishes and remaining basil. Freeze option: Freeze cooled chicken mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
• Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
• Stir dressing into chicken mixture to thoroughly coat salad with dressing.
• Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

Steps:

• Place meat in a bowl with oyster sauce; stir to coat.
• let stand for 10 minutes.
• Soak mushrooms in warm water to cover until softened, about 15 minutes; drain, reserving 1/4 cup of the soaking liquid.
• Trim and discard stems.
• Chop caps.
• Place a wok over high heat until hot.
• Add cooking oil, swirling to coat sides.
• Add ginger and cook, stirring, until fragrant, about 10 seconds.
• Add meat, stir-fry until meat crumbled and no longer pink (1-3 minutes).
• Add carrot, zucchini, and water chestnuts; stir-fry for 30 seconds.
• Add mushrooms and reserved mushroom soaking liquid.
• Cook until vegetables are crisp-tender, about 2 minutes.
• Add sherry/wine and sesame oil; cook until heated through.
• If using, add walnuts and toss to coat.
• To eat, spread hoisin sauce on a lettuce cup, spoon in meat filling, wrap in lettuce cup, and eat out of hand.
• For spicier palates, top with Asian chili sauce.

Steps:

• Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl.
• Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
• Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
• Fill lettuce leaves with chicken mixture and top with reserved green onions.