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.
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 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
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
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.
CHICKEN KEBABS IN LETTUCE CUPS
Take these kebabs, wrapped in lettuce, and bring them in for lunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Soak 8 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Soak sliced onion in warm water, 10 minutes. Using your hands, gently combine grated onion, chicken, garlic, chopped mint, feta, and 1/2 teaspoon each salt and pepper. Divide mixture into 8 portions, form around skewers, and brush with 1 tablespoon oil. Grill until cooked through, about 12 minutes, flipping once.
- Drain sliced onion and toss with 1 tablespoon oil, whole mint leaves, tomatoes, and vinegar; season with salt and pepper. Serve kebabs in lettuce leaves, topped with onion salad.
Nutrition Facts : Calories 330 g, Fat 21 g, Fiber 3 g, Protein 27 g, SaturatedFat 6 g
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.
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.
THAI CHICKEN LETTUCE CUPS
Lettuce wraps make light, lively appetizers. These are easy to make because the slow cooker does most of the work. Just load it up and let things get cooking. When the chicken is cooked, just shred and serve. -Robin Haas, West Roxbury, Massachusetts
Provided by Taste of Home
Categories Appetizers Lunch
Time 2h40m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
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