Rachael Rays Chinese Chicken Lettuce Wraps Recipes

Steps:

• Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
• Slice cooked chicken on an angle. Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Steps:

• Thinly slice the chicken into strips and sprinkle with grill seasoning.
• Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

Steps:

• Remove the tough stems from the mushrooms and brush with a damp towel to clean; slice mushrooms. Chop chicken into small pieces.
• Preheat large skillet to high.
• Add oil to hot pan. add chicken and sear for two minutes. Add mushrooms and cook for another minute. Season with salt and pepper, then add garlic and ginger. Cook for a minute more.
• Grate orange zest into the pan, add bell pepper, water chestnuts, and scallions. Cook for another minute, continuing to stir-fry the mixture.
• Add hoisin sauce and toss to coat. Transfer to serving platter and pile the iceberg wedges along the edge.
• To eat, pile spoonfuls into Boston lettuce leaves and squeeze an orange wedge over. Wrap up and eat.

Steps:

• Unwrap lettuce into "cups" and wash thoroughly.
• Heat vegetable oil in a wok, on medium high heat, and after a minute, add noodles. You will want to separate them with your fingers as you add so that the noodles are not clumpy. Cook for 5 to 10 minutes depending on the level of crispiness desired.
• Prepare (chop) your chicken and vegetables as you wait.
• Once the noodles are done, remove and set aside.
• If desired, pour 1 tsp of oil in the same wok before you saute the garlic. Do this for about 30 seconds. Garlic can burn quickly so do not leave it too long.
• Add chicken, stir fry until no longer pink.
• Add onion, peppers, chestnuts, and mushrooms. Fry for about a minute.
• While waiting for the vegetables to saute, combine soy sauce and sugar. Mix with a spoon until the sugar is dissolved.
• Add the soy sauce mixture to the pan. Fry for about 2 minutes.
• Add the hoisin sauce and chili paste.
• Add the scallions, coriander and peanuts.
• Serve over the noodles that were set aside. To assemble, spoon chicken and noodle mixture into lettuce cup. Wrap and enjoy :).
• If desired, shrimp can be substituted for chicken. Note on hoisin sauce: because hoisin is a prominent flavour in this recipe, different types of sauces may alter the taste. Try to find a simple hoisin sauce by looking at the ingredients. I tend to stay away from additional vinegars or spices, but ultimately the choice is up to you.

Steps:

• Preheat a large skillet or wok to high.
• Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2.
• Add mushrooms and cook another minute or two.
• Add salt and pepper to season, then garlic and ginger. Cook a minute more.
• Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture.
• Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly.
• Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side.
• Add wedged oranges to platter to garnish.
• To eat, pile spoonfuls into lettuce.

Steps:

• Remove the tough stems from the mushrooms; brush mushrooms with a damp towel to clean; slice the mushrooms.
• Chop the chicken into small pieces.
• Preheat a large skillet on high.
• Add the oil to the hot skillet; add in the chicken; sear the meat by stir-frying for 1-2 minutes.
• Add in the mushrooms; stir-fry/cook for another 1-2 minutes.
• Season with salt and pepper, then add in the garlic and ginger.
• Stir-fry/cook for 1 more minute.
• Grate the zest of 1 orange directly into the skillet; add in the bell peppers, water chestnuts, and scallions.
• Cook for another 1 minute, continuing to stir-fry the mixture.
• Add in the hoisin sauce; toss to coat the mixture evenly.
• Transfer the hot chicken mixture to a serving platter and pile the quartered lettuce wedges alongside.
• Add the wedged oranges to the platter for garnish.
• To eat, pile spoonfuls of chicken mixture into lettuce leaves and squeeze an orange wedge over.
• Fold up the wrap and eat.