MARTIN YAN'S LETTUCE CUPS
I had always wanted to duplicate this refreshing and savory dish sometimes found in Chinese restaurants. Martin Yan (of Yan Can Cook) didn't let me down! It also happens to be low-carb. I skipped all the veggies except the carrots and was more generous with the sesame oil, sherry and ginger than the amounts listed, so adjust to your taste.
Provided by Marla Swoffer
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
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.
CHICKEN LETTUCE CUPS (MARTIN YAN)
Make and share this Chicken Lettuce Cups (Martin Yan) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes; drain.
- Discard the stems, and coarsely chop the caps; set aside.
- In a bowl, mix the chicken, cornstarch, and wine together; let stand for 10 minutes.
- Make the sauce-combine all the sauce ingredients in a small bowl; set aside.
- Place a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
- Add in ginger and garlic; cook until fragrant, about 15 seconds.
- Add in chicken mixture; stir fry until crumbly and no longer pink, about 2 minutes.
- Add in bell pepper, water chestnuts, and mushrooms; stir-fry until the bell pepper is soft, 1-2 minutes; stir in cilantro; transfer to a serving plate.
- To serve-arrange the lettuce cups on a plate alongside the sauce and the chicken mixture.
- To eat-spread a little sauce in the lettuce cup, spoon in some of the chicken mixture, fold the lettuce around the filling, and eat the packet out of hand.
Nutrition Facts : Calories 177.4, Fat 6.9, SaturatedFat 1.2, Cholesterol 40.2, Sodium 472.8, Carbohydrate 14.6, Fiber 1.5, Sugar 6.2, Protein 13.6
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.
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
Adults and kids alike enjoy the make-it-yourself aspect of these festive appetizers. The mint and cilantro add so much flavor, and the lettuce cup provides a refreshing crunch. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. -Katie Lee
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield serves 6 to 8.
Number Of Ingredients 13
Steps:
- In a small bowl, combine stir-fry seasoning, water, soy sauce, lime, juice and sugar. Set aside., Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10, minutes. Add red bell pepper, water chestnuts, scallions and red, pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mixture. Cook until liquid evaporates, about 2 to 3 minutes., Serve in lettuce cups garnished with mint, cilantro, bean sprouts and chopped peanuts.,
Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 525mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
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