Grilled Sesame Chicken Lettuce Cups Recipes

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.

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.

Steps:

• Mix the marinade ingredients in a dish large enough to hold the chicken without overlapping.
• Put the Chicken in the dish and coat with the marinade.
• Marinade for 2 to 6 hours.
• Cook Chicken on a grill over medium high heat. Enjoy!

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.

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.

Steps:

• For the Plum Sesame Sambal Sauce: Combine all the ingredients in a jar with a lid. Shake well before serving.
• In a heavy saucepan, heat 2 cups canola oil to 350°F over medium heat, or until a bit of wonton wrapper sizzles when added. Add the wonton wrappers and fry for about 35 seconds, until lightly browned. Drain on a paper-towel-lined plate. Crush the fried wrappers into 1/4" pieces and set aside.
• Cut the lettuce in half from top to bottom, remove the core, and carefully remove the 10 nicest leaves. Wash the lettuce in cold water and pat dry with paper towels. Stack the lettuce cups on a plate and refrigerate.
• In a medium wok or large skillet over high heat, add 2 tablespoons canola oil. When the oil is hot and wisps of smoke appear, add the ginger, onion, and bell pepper. Cook 3 minutes, then add the carrot and celery and cook 2 minutes. Add the snap peas, garlic, shiitake mushrooms, and mung bean sprouts and cook 2 minutes more. Remove the vegetables from the wok and set aside.
• Add the remaining 2 tablespoons of oil to the wok. When the oil is hot and wisps of smoke again appear, add the chicken and cook, constantly stirring, until cooked through, about 6 to 8 minutes. Return the vegetables to the wok with the chicken, then immediately add 1/4 cup of the Plum Sesame Sambal Sauce and stir, scraping up any browned bits. Cook for 30 seconds, or until the sauce thickens.
• Transfer the chicken and vegetable mixture to a serving bowl and top with the green onion, crushed wontons, peanuts, and sesame seeds.
• Serve by spooning chicken mixture into lettuce cups. Serve the remaining Plum Sesame Sambal Sauce alongside. Unused portion will last refrigerated for 14 days.

Steps:

• In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.

Steps:

• Heat grill to med-hi temp (around 300 to 325 degrees).
• Combine all of the dressing ingredients except the oils and whisk thoroughly (you can also use a blender on low to combine.
• While still whisking, slowly add the sesame oil, then the vegetable oil.
• Measure out about ¼ - ½ cup of dressing.
• Make a foil bowl large enough to hold all of the chicken and pour half of the dressing in the bottom. Lay in the chicken breast in a single layer and cover with the remaining dressing. Close the foil bowl with the edges or additional foil.
• Place on grill and cook for 20 minutes.
• While the chicken cooks, prepare salad.
• After the twenty minutes are up, take chicken out of the foil and place directly on the grill and let cook for 5 minutes on one side, and then 3 minutes on the other side.
• Plate with some salad and cover with dressing.

Steps:

• In a large resealable plastic bag, combine the first nine ingredients. Remove 1/2 cup for basting; cover and refrigerate. Add chicken to the bags; seal and turn to coat. Refrigerate for 6-8 hours., Drain and discard marinade from chicken. Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Steps:

• Heat a grill to medium high. In a small bowl, whisk the hoisin sauce, rice vinegar, and soy sauce. In a larger bowl, season the chicken with 1 tsp salt and 2 TBS of the hoison mixture.
• Grill the chicken thighs, covered, until well browned and beginning to blacken around the edges, about 5 minutes (rotate the chicken 90 degrees halfway through cooking for the most even cooking). Flip and continue to grill until cooked through (rotating again), about another 5 minutes. let the chicken rest for 8 to 10 minutes and then chop into 1/4 inch to 1/2 inch dice. Transfer the chopped chicken to a mixing bowl, add the remaining hoisinmixture, and toss to coat thoroughly.
• Spoon the chicken into very small lettuce leaves, garnish with the basil, mint, green onions, peanuts and jalapeno slices (if using). Arrange the filled leaves on a platter and serve.
• alternatively, to serve as a main course, put the chopped and dressed chicken in a serving bowl. Arrange larger lettuce leaves, basil and mint separately on a platter and put the green onions, peanuts and jalapeno slices in small serving bowls. To serve, have diners spoon the chicken onto the middle of a lettuce leaf, top with the herbs and condiments, and roll the edges of the lettuce leaves up and around the filling.