ASIAN CHICKEN LETTUCE CUPS
Steps:
- Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
- Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
- Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
- Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.
BANG BANG CHICKEN CUPS
This healthy supper is super speedy - top lettuce leaves with cooked chicken, colourful vegetables and a peanut and sweet chilli sauce
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Put the peanut butter in a small bowl and stir in 3 tbsp of just-boiled water until smooth. Add the chilli sauce and lime juice, and mix well.
- Cut the chicken breasts into thin slices and place on a board with the bowl of peanut sauce. Put the lettuce leaves, spring onions, cucumber and carrot in separate piles alongside.
- Put slices of chicken into the lettuce leaves, then top with the vegetables and peanut sauce.
Nutrition Facts : Calories 374 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium
BUFFALO CHICKEN CUPS
A fun way to serve buffalo chicken in bite-sized cups! I made these after thinking about what a hit buffalo chicken is with my guests, but wanting to keep it a little less messy to eat during the big games. They were a hit, so I thought I'd share :) This is especially fast and easy if you already have some cooked chicken on hand to shred and use. Note - if you like bleu cheese with your buffalo chicken, feel free to sub in bleu cheese dressing instead of ranch, or bleu cheese instead of the cheddar. We're just not bleu cheese fans around here ;)
Provided by Starrynews
Categories < 30 Mins
Time 20m
Yield 12 bite-sized cups
Number Of Ingredients 7
Steps:
- Combine chicken and hot sauce in a pan and warm through, mixing well.
- Put tortilla chip scoops out on platter.
- Combine ranch dressing and sour cream, mixing well.
- When chicken is warm, fill each chip with buffalo chicken mixture.
- Sprinkle each chip with cheddar cheese.
- Top each chip with a dollop of the ranch dressing & sour cream mixture.
- Sprinkle with diced celery.
- Enjoy!
CHICKEN CUPS
Make and share this Chicken Cups recipe from Food.com.
Provided by ImPat
Categories Chicken Breast
Time 45m
Yield 24 chicken cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180C (160C fan forced).
- Place wrappers on a flat surgace and spray with oil and line 2 x 12 hole mini muffin trays with wrappers to form cups and bake for 10 to 15 minutes or until crisp and then let cool.
- Place water in a large deep frying pan to 3/4 full.
- Cut coriander roots and 3cm stalk from coriander and add to the water with lemon slices and then bring to the boil over high heat.
- Reduce the heat and add chicken and simmer uncovered for 10 minutes and then remove pan from heat and cool chicken in the liquid.
- Drain stock from chicken, shred chicken.
- Combine chicken, onion, capsicum, chopped coriander and mint in a medium bowl.
- Whisk the juice and sauces and add to salad.
- Spoon chicken mixture into cups and top with chilli and extra coriander and serve.
Nutrition Facts : Calories 61.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 1.6, Sodium 226.6, Carbohydrate 12.8, Fiber 1.4, Sugar 1.1, Protein 2.3
CHICKEN SATAY LETTUCE CUPS
This recipe is sponsored by Kohl's®️. The secret to easy summer entertaining is a make-ahead meal that each person can customize to their own tastes. Inspired by Malaysian-style satay, these lettuce cups are perfect for a crowd. They start with chicken skewers coated in a fragrant paste of lemongrass, turmeric, brown sugar and cayenne. While they marinate, you can prepare the tangy peanut sauce and crispy garlic and sugared peanut toppers. When your guests arrive, simply heat up your grill pan and sear the chicken to serve with plenty of fresh lettuce leaves and sliced cucumbers, tomatoes and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 28
Steps:
- For the chicken and marinade: Combine the brown sugar, oil, turmeric, cayenne, coriander, cumin, garlic, lemongrass, onion and 1 tablespoon salt in a food processor and process to a smooth paste. Reserve 2 tablespoons of the marinade for the peanut sauce. Add the remaining marinade to a large bowl with the chicken and toss to combine. Cover and marinate in the refrigerator for at least 4 hours, up to overnight.
- For the peanut sauce: Process the peanuts in a food processor until finely ground but not a paste. Transfer the peanuts to a medium saucepan and add the coconut milk, tamarind paste, vinegar, brown sugar, cayenne, 1/2 teaspoon salt, 1/2 cup water and the reserved 2 tablespoons marinade. Bring to a boil over high heat. Immediately reduce the heat to a gentle simmer and cook, stirring frequently, until thickened, about 5 minutes. Set aside.
- For the toppings and serving: Place a fine-mesh sieve over a heatproof bowl near the stove. Process the garlic in a food processor until finally chopped but not a paste. Add the garlic to a medium skillet with the oil and set over medium-high heat. Cook, stirring frequently, until the garlic is light golden brown (be careful not to let it get too dark or it can become bitter), 4 to 5 minutes. Immediately pour the oil and garlic into the sieve and let drain, reserving the garlic oil. Spread the garlic on a paper towel-lined plate; set aside.
- Return 2 tablespoons of the garlic oil to the skillet (reserve the rest for another use) and add the peanuts. Cook over medium heat, stirring occasionally, until the peanuts are heated through, 3 to 5 minutes. Transfer to a medium bowl and toss with the brown sugar and a pinch of salt. Let cool completely.
- Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
- Divide the chicken among twelve 10-inch bamboo skewers, packing the pieces close together. Grill, turning frequently with tongs, until the chicken is caramelized all over and cooked through, 20 to 25 minutes.
- Serve the chicken skewers with a platter of the tomatoes, cucumbers, lettuce leaves and onions and bowls of rice. Serve the peanut sauce, crispy garlic and sugared peanuts in separate bowls for topping.
CHICKEN TORTILLA CUPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F and coat 4 cups of a muffin pan with cooking spray. Fold each tortilla in half, then form into a cone, overlapping the sides. Fold up the point of the cone slightly, then press the tortilla into the prepared muffin pan to form a cup shape; coat with cooking spray. Transfer to the oven and bake until golden and crisp, about 15 minutes.
- Meanwhile, combine the flour, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the onion, celery, carrots and bell pepper and cook until the vegetables begin softening, about 2 minutes. Add the tomatoes and chicken broth to the skillet and bring to a simmer. Cook until the vegetables are tender and the sauce thickens slightly, about 5 minutes. Stir in the cilantro and season with salt and pepper.
- Divide the chicken mixture among the tortilla cups. Top with the cheese.
FRIED CHICKEN LETTUCE CUPS
For this recipe, we took everything you love about a fried chicken sandwich and turn it into a small, handheld appetizer. Cutting the chicken into bite-sized nuggets before covering it with batter and frying it, is key here - doing so transforms the protein into the perfect topping for crunchy lettuce cups.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 14 to 16 lettuce cups
Number Of Ingredients 17
Steps:
- Combine the chicken, 1 cup buttermilk, the pickle brine and cayenne in a bowl. Cover and refrigerate at least 1 hour.
- Meanwhile, whisk the remaining 1/4 cup buttermilk, the sour cream, lemon juice, Worcestershire sauce, scallion, dill and a pinch of salt in a separate bowl. Chill until ready to use.
- Heat 2 inches of vegetable oil in a large pot until it reaches 350˚ F. Combine the flour, mustard powder, garlic powder, onion powder, 1 1/2 teaspoons salt and 1 teaspoon black pepper in a bowl. Remove the chicken from the buttermilk mixture, letting the excess drip off, and toss with the flour mixture. Fry until golden and cooked through, 6 minutes. Remove to a rack and season with salt.
- Divide the fried chicken among the lettuce cups. Top with the chilled dressing and diced pickles.
CHINESE CHICKEN LETTUCE CUPS
These make a delicious entree to an Asian meal. If you like you can used minced pork instead of chicken.
Provided by Terese
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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- Preheat your oven to 350°F. Mince the cilantro and set aside. Cut the chicken into small cubes and season with salt and pepper.
- Line the muffin pan with won ton wrappers to form the cups. Bake for 5 minutes, remove from the oven and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until done. Stir in the black beans, corn, chili powder and cumin. Remove from heat and stir in the cilantro.
- Add about a tablespoon of the chicken mixture to each won ton wrapper. Top with a pinch of cheese and return to the oven for 5-7 minutes until the won ton wrappers just start to turn light brown.
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