ALMOST-FAMOUS CHICKEN LETTUCE WRAPS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 23
Steps:
- Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
- Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
- Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul
CHICKEN IN LETTUCE LEAVES
A few days ago there was a request of what to do with lots of lettuce, which can be frozen--while I am not sure if this can be frozen or not, it seems like a wonderful dish to use up lots of lettuce (and not make salad!). There is a lot of chopping/dicing in this recipe so by using a food processor prep time will be reduce substancially.Bon Appetit (June 1982)
Provided by ellie_
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl combine chicken, egg white, 1 tablespoon cornstarch and salt together. Cover and refrigerate for 30 minutes.
- In another bowl combine next 5 ingredients (chilies - ginger).
- In a small bowl or cup combine green onions and garlic.
- In a fourth bowl or cup combine sherry, soy sauce, chili paste and sugar.
- Blend remaining cornstarch (1 tablespoon) and water in a small cup.
- Over high heat, heat oil in a wok or large skillet. When oil starts to smoke add chicken in batches and cook, stirring for 1 1/2 - 3 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
- Pour off all but 2 tablespoons of the oil and return wok to high heat. Add water chestnut mixture to wok and cook, stirring constantly for 30 seconds. Stir in green onion mixture and cook stirring for 10 seconds.
- Return chicken to wok and cook stirring constantly 30 seconds.
- Add sherry mixture and sesame oil.
- Restir dissolved cornstarch before adding to wok. Cooking stirring constantly, 30 seconds.
- Transfer mixture to a heated bowl.
- Spoon mixture into lettuce leaves, and fold over to enclose mixture.
- Serve hot.
MINCED GARLIC CHICKEN SERVED IN LETTUCE LEAVES
Recipe comes from Wolfgang Puck's Chinois Restaurant. My WP recipe book says it is a favorite among customers.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the ground chicken and minced green onions. Add the kosher salt and pepper, and mix together well. Form into a large patty. Mix together the rice wine vinegar, wine, soy sauce, and hoisin sauce in a bowl or measuring cup and set aside.
- Heat a wok over high heat, or an electric wok to 400 degrees. Add the oil and when smoking, carefully set the ground chicken patty in the wok. Brown on one side, then carefully break up and add the garlic, ginger, and red pepper flakes. Continue to stir until the chicken is thoroughly browned, about 5 minutes. Add the rice wine vinegar mixture and cook, stiring, until the liquid has just about evaporated, about 5 minutes. Remove from the heat. Taste and adjust the seasonings. Stir in the cilantro or if desired, mint.
- Cut away the base of the lettuce and remove the outer leaves. Use the smaller inner leaves for cups. Place 2 or 3 cups on each plate, or line a platter, top with salad and serve.
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.
CHICKEN LETTUCE CUPS
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory minced pigeon meat. Since we have no intention of domesticating the pigeons outside my New York City apartment window (pigeon meat is hard to find in the United States), we've substituted chicken in this recipe, which tastes equally as delicious. Chuck all the filling ingredients in a food processor if you're in a hurry, but larger chunks of mushrooms and water chestnuts add texture. Don't forget the fresh cilantro leaves heaped on top.
Provided by Mary Kate Tate
Categories Chicken Appetizer Lunch Lunar New Year Healthy Lettuce Sugar Conscious Dairy Free Peanut Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 15
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.
MINCED CHICKEN WITH VEGETABLES IN LETTUCE CUPS
Categories Food Processor Chicken Appetizer Marinate Low Cal Summer Chill Lettuce Boil Gourmet Dairy Free Peanut Free
Yield Serves 2 to 4
Number Of Ingredients 18
Steps:
- Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill.
- In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes.
- Make sauce:
- In a small bowl, stir together sauce ingredients until sugar is dissolved.
- In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve.
- In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened. Add chicken mixture and cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.
- Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.
HOISIN CHICKEN IN LETTUCE LEAVES
Provided by Ruth Cousineau
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds. Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.
- Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.
CUBED CHICKEN IN LETTUCE LEAVES ( YANG CHOW CHICKEN SOONG)
This recipe is similar to the lettuce wraps that are so popular in Asian restauants. It was in the R.S.V.P. section of a June 1982 issue of Bon Appetit magazine. It was requested from the Shun Lee Palace in New York City. Preparation time will be reduced if all chopping is done in a food processor. Once the prep is done the lettuce wraps come quickly together!
Provided by Leslie in Texas
Categories Chicken Breast
Time 48m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Combine chicken,egg white,1 tablespoon cornstarch and salt in medium bowl and stir to blend well.
- Cover with plastic and refrigerate at least 30 minutes.
- Combine chilies, water chestnuts,celery,carrot and ginger in another bowl.
- Combine green onion and garlic in separate bowl.
- Mix wine, soy sauce, chili paste and sugar in another bowl.
- Blend remaining 1 tablespoon cornstarch and water in small bowl, mixing until smooth.
- Pour peanut oil into wok;place over high heat.
- When oil begins to smoke, add chicken in batches and cook, stirring constantly to separate cubes, about 1 1/2 minutes.
- Remove chicken with slotted spoon, drain well on paper towels and set aside.
- Pour off all but 2 tablespoons peanut oil from wok and return to high heat.
- Add water chestnut mixture and cook, stirring constantly about 30 seconds.
- Add green onions and garlic and cook, stirring constantly, 10 seconds.
- Return chicken to wok and cook, stirring constantly, 30 seconds.
- Add wine mixture and sesame oil; restir dissolved cornstarch.
- Add to wok and cook, stirring constantly, 30 seconds.
- Transfer to heated platter.
- Spoon chicken mixture into lettuce leaves and fold over to enclose; serve hot.
HOISIN CHICKEN IN CRISP LETTUCE
A healthy and light chicken dish that's perfect for a buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Main course, Side dish
Time 1h
Number Of Ingredients 13
Steps:
- In a bowl, mix the sherry and cornflour to a smooth liquid. Add the soy and hoisin sauces, sugar and stock. Set aside.
- Heat the oil in a wok or large frying pan, toss in the garlic and whites of the spring onions and stir fry for 2-3 minutes. Tip in the chicken and stir fry over a high heat until it colours, using the back of a spoon to break up any big lumps. Tip in the water chestnuts and stir fry for a further 1-2 minutes.
- Push the chicken mixture to one side of the wok. Pour the sherry mixture into the empty part and stir for 1-2 minutes until it bubbles and thickens. Combine thoroughly, then leave to simmer for 5-10 minutes. Season and stir in the green spring onions and coriander.
- Lay the lettuce leaves on serving plates, spoon in the warm mixture without overfilling, and scatter with the shredded spring onion. Suggest your guests roll the lettuce up around the filling to make a shape that's easy to eat as finger food.
- Prepare ahead; you can cook the filling the day before, leave to cool and store in a plastic container in the fridge overnight. Reheat it well for 5-10 minutes until hot, stirring all the time and adding a splash of hot water if it's too dry.
Nutrition Facts : Calories 64 calories, Fat 2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 6 grams protein, Sodium 0.56 milligram of sodium
THAI MINCED CHICKEN IN LETTUCE LEAVES
From a Junior League Cookbook. You may use any type of lettuce leaf you wish or serve in tart shells for easier passing.
Provided by Brookelynne26
Categories Chicken
Time 45m
Yield 30 appetizers, 15 serving(s)
Number Of Ingredients 14
Steps:
- Finely chop the chicken in a food processor, or use a chefs knife to finely mince. In a small skillet over medium high heat, heat oil and sauté chicken for 5 to 8 minutes, or until opaque throughout.
- In a medium bowl, combine the cooked chicken and remaining fillin ingredients. Cover and refrigerate for at least 30 minutes or overnight. Taste and adjust the seasoning with lime juice, fish sauce, and cayenne.
- To serve, spoon 1 heaping tablespoon of filling into each lettuce leaf and serve.
Nutrition Facts : Calories 48.1, Fat 1.3, SaturatedFat 0.2, Cholesterol 15.1, Sodium 673.4, Carbohydrate 3.2, Fiber 0.3, Sugar 2.2, Protein 6
CALIFORNIA CHICKEN SALAD LETTUCE BOATS
This is a light chicken salad that is great to serve a brunch or wedding shower. Red grapes and caraway seed add a different spin to a classic recipe, and serving them in romaine leaves makes the fun and prettier than a traditional chicken salad
Provided by Tobychef
Categories Chicken Breast
Time 30m
Yield 12 lettuce boats
Number Of Ingredients 8
Steps:
- Cook the chicken breast and put in a food processor with the onion celery and mayo.
- Put mixture in a mixing bowl.
- Mix in the other ingredients.
- Clean and trim the lettuce to uniform size resembling small tacos.
- Fill the lettuce with a quarter cup of the chicken salad.
Nutrition Facts : Calories 167.2, Fat 11.1, SaturatedFat 2.1, Cholesterol 33.5, Sodium 106.4, Carbohydrate 6.3, Fiber 0.9, Sugar 3.1, Protein 11.3
CHICKEN LETTUCE WRAPS
These are so yummy! They taste really close to the lettuce wraps that you can order from that famous Asian restaurant chain. The number of servings will depend on if this is an appetizer or main course for you and how big you make them. If an appetizer, then maybe 6 servings; if a main dish, then 4 servings.
Provided by tierncooks
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
- Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
- Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
- Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 10.7 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 3.2 g, Protein 33.8 g, SaturatedFat 2.2 g, Sodium 1892.9 mg, Sugar 4.4 g
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3/5 Total Time 40 minsServings 4
- In a medium bowl, toss the diced chicken thighs with the garlic, ginger, crushed red pepper and 1 tablespoon of the oil and season with salt and pepper. Let the chicken stand for 10 minutes.
- Meanwhile, in a small cup, combine the soy sauce with the dry sherry, black bean sauce and sugar. Stir in the dissolved cornstarch.
- Heat a large skillet or wok until very hot to the touch. Add the remaining 2 tablespoons of vegetable oil and heat until smoking, swirling the skillet to coat with the hot oil. Add the marinated chicken and stir-fry over high heat until browned all over, about 10 minutes. Stir the sauce and add it to the chicken, stirring to coat; cook just until the sauce is thickened and glossy, about 1 minute.
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- In a small saucepan, mix the vinegar with the sugar and cook over moderate heat, stirring, until the sugar dissolves. Add 1 teaspoon of the garlic and the crushed red pepper and let cool.
- In a large bowl, mix 2 tablespoons of the sweet seasoned vinegar with the remaining 3 teaspoons of garlic and the soy sauce, ginger and sesame oil. Set aside 2 tablespoons of this soy marinade. Add the chicken to the remaining marinade in the bowl and refrigerate for at least 1 hour or overnight.
- Light a grill or preheat the broiler and position a rack 6 inches from the heat. Remove the chicken from the marinade and let it drain, then grill or broil for about 2 minutes per side, until browned and cooked through. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut the chicken crosswise into 1/2-inch strips and mound in a bowl.
- In a medium bowl, toss the cucumber with the remaining sweet seasoned vinegar. Put the bean sprouts, mint, cilantro and peanuts in separate bowls. Arrange the lettuce leaves in a basket. Add the water to the reserved 2 tablespoons of soy marinade. Let guests wrap the chicken and garnishes in lettuce leaves and pass the soy marinade and cucumber salad separately.
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