GINGER-PEANUT CHICKEN-SALAD WRAPS (COOKING LIGHT)
Make and share this Ginger-Peanut Chicken-Salad Wraps (Cooking Light) recipe from Food.com.
Provided by seesko
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
- Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
GINGER CHICKEN AND PEANUT SAUCE WRAPS
Linda has this recipe posted From Ginger Chicken and Peanut Sauce Wrap Recipe #153326. I had the challenge to reduce the fat so I made it low fat by skipping the tortilla and replace it with lettuce. Replace the noodles with brown rice. Cut the oil back. This is a fun make your own meal.
Provided by Rita1652
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine ingredients for marinade and mix thoroughly.
- Place chicken and marinade into a covered bowl and place in the refrigerator for at least two hours (over night if desired). Cut chicken into one inch cubes.
- Wash and drain romaine lettuce leave whole and to drain. Wash and drain cilantro and separate into single stalks.
- Combine ingredients for peanut sauce and puree in a blender till smooth.
- Preheat sesame oil in a non stick skillet on high heat until almost smoking. Stir fry chicken for 2-3 minutes until chicken is brown and thoroughly cooked.
- Spread sauce down the center of each lettuce leaf. Fill leaves with 2 tablespoons of chicken, one stalk of Cilantro and 1 tablespoon of rice. Squeeze some lime and enjoy.
- Wraps can be made in advance and chilled if desired.
- Fun to have everyone make their own!
Nutrition Facts : Calories 154.7, Fat 4.8, SaturatedFat 0.8, Cholesterol 34.2, Sodium 521.2, Carbohydrate 11, Fiber 1.7, Sugar 4.8, Protein 17
GINGER-PEANUT CHICKEN-SALAD WRAPSYOU
Make and share this Ginger-Peanut Chicken-Salad Wrapsyou recipe from Food.com.
Provided by Peggy loves Dessert
Categories Chicken Breast
Time 35m
Yield 8 wraps, 8 serving(s)
Number Of Ingredients 16
Steps:
- **I recommend doubling the sauce recipe! yum!**
- can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.
- -------------------------------------------------------------------------------- Preparation
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
- Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
Nutrition Facts : Calories 168.7, Fat 5.8, SaturatedFat 1.2, Cholesterol 49.3, Sodium 242.9, Carbohydrate 7, Fiber 1.4, Sugar 4.3, Protein 22.4
PEANUT (OR PEANUT BUTTER) GINGER CHICKEN
Delicious flavorful chicken dish that is as fast and easy to make as it is tasty! All amounts are approximate and can be tweaked to suit your tastes, I typically make a little more of the sauce. This recipe is originally from Jaylene at Nibbledish.com, I've changed the amounts to what I use for a family of 4.
Provided by JayDubs
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, prepare the peanut butter sauce. Add the peanut butter, soy sauce, vinegar, brown sugar and 2 Tbs. olive oil together and stir until you form a smooth paste.
- Dice garlic and ginger as fine as you can get them, I use a grater with small holes and grate my garlic so that there are no large chunks for those that don't care to bite into a large piece of garlic.
- Cube your chicken into small bite sized pieces or cut into small strips if you prefer.
- In a pan, heat up some olive oil (I usually use about 2 Tbs.) add the garlic and ginger and cook until fragrant, about 30 seconds depending on how hot you got the olive oil. Then add the chicken, season to your taste with salt and pepper, and cook until completely cooked through.
- Add the sauce mixture and stir to coat all of the chicken. Reduce heat to a medium low and cook for an additional 5 to 10 minutes stirring frequently. If the sauce starts to become too think or clumps together add small amounts of water and stir to keep a nice consistency. The sauce should coat the chicken without being soupy.
- Remove the pan from heat and serve the chicken over rice. Garnish with parsley or sesame seeds if you wish.
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PEANUT CHICKEN LETTUCE WRAPS WITH GINGER GARLIC SAUCE
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5/5 (29)Total Time 25 minsCategory DinnerCalories 626 per serving
- Whisk all the sauce ingredients together in a small bowl. Pour about 3/4 of the sauce into a bowl with the ground chicken and peanuts. Stir to combine – marinate for 15 minutes.
- Soak the rice noodles in a large bowl of water while the meat is marinating. When the noodles are softened, drain and rinse with cold water. Cut into small pieces.
- In a large skillet, heat the sesame oil over medium heat. Add the meat and peanut mixture and sauté for 10 minutes or until cooked through. Add the noodles and stir-fry for another 5 minutes or until soft, adding a splash of water, oil, soy sauce, oyster sauce, or lime juice to moisten the pan as you see fit.
- Remove from heat, scoop mixture into lettuce leaves, top with cilantro, green onions, peanuts, and the reserved sauce.
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