Spicy Chicken Lettuce Wraps Recipes

Steps:

• Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.

Steps:

• Split boneless chicken in half. If too thick, pound out to make thinner.
• In a medium bowl, mix together radish, carrots, bean sprouts, and scallions. Add Szechwan sauce.
• In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken breasts lightly with rub. Cut the chicken into strips.
• In a large skillet over high heat, add the grapeseed oil. Once hot, sear the chicken breasts for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platter to let cool. Once cooled, dice or shred the chicken.
• Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve.

Steps:

• Mix soy sauce, sambal oelek, brown sugar, and fish sauce in a small bowl; set aside.
• Heat oil in a skillet over medium. Add scallions and garlic and cook, stirring occasionally, until softened (a little color is okay), about 3 minutes. Add chicken and lightly season with salt. Cook, breaking up with a wooden spoon and tossing occasionally, until chicken is cooked through, 5-7 minutes. Add reserved soy sauce mixture and cook, tossing occasionally, until liquid is almost completely reduced, about 2 minutes.
• Serve chicken mixture with lettuce, herbs, lime wedges, and more sambal oelek for making lettuce wraps.

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.

Steps:

• Combine chicken, ginger , garlic and red pepper flakes in a medium size bowl. Blend soy sauce and cornstarch in a small bowl until smooth.
• Heat wok or large skillet over med heat. Add oil heat until hot. Add chicken mixture and stir fry 2 to 3 minutes or until chicken is cooked through.
• Stir soy sauce mixture and add to wok. Stir fry 30 seconds ur until sauce boils and thickens. Add water chestnuts, onions and peanuts, heat through.
• Divide filling evenly among lettuce leaves and roll up. Secure with tooth pics and serve warm. Serve with hoisen sauce or you can put the hoisen sauce in the lettuce leave mixture as you roll it up.
• You can also just place the lettuce, the cooked chicken mixture and the hoisen sauce on the table and let the individuals roll as desired.
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Steps:

• For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
• For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
• Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.

Steps:

• In a small bowl, mix the 5 spice powder, cayenne pepper, sea salt, and black pepper together. Set aside.
• Slice the chicken breasts in half lengthwise, and pound out in between two sheets of plastic wrap. This is to ensure even cooking.
• Sprinkle on spice mixture evenly on both sides of the chicken breasts, lightly patting "rub" onto the chicken.
• Heat oil in pan over medium high/high heat and fry chicken until lightly browned. (If your breasts are pounded out thin, it should not take too long to cook.) Put a little bit of butter (about 1/2 tbsp) on the top of each chicken breast, and drizzle lemon juice as well, for extra flavor. Flip chicken breasts over to cook the other side and repeat process.
• Once the chicken has been fully cooked, remove from heat and place onto a platter and allow to rest for 10-15 minutes.
• While the chicken is resting, prepare the slaw mix. Peel and wash your carrots and daikon radish. If you have a mandolin, you may use that to slice the carrots. Otherwise, thinly slice the carrots and daikon into julienned strips.
• In another bowl, combine the carrots, daikon, diced green onions, bean sprouts, and Szechuan sauce together.
• Thinly slice the chicken breasts. You can either slice them into strips or dice them, depending on your preference.
• Arrange a little of the slaw mix and the chicken onto each bib lettuce cup. If you are unable to find bib lettuce, you can try using regular iceberg lettuce cups instead.
• If you are serving this as an appetizer, it should serve about 4-6 people.

Steps:

• In a large bowl, combine the coleslaw mix, squash and pears. Whisk together the oil, vinegar, ginger, crystallized ginger and salt; drizzle over slaw mixture. Toss to coat; set aside., In a large nonstick skillet coated with cooking spray, saute peppers and onion until crisp-tender. Add sausage; cook 4-5 minutes longer. Stir in salad dressing; heat through., Spoon sausage mixture onto lettuce leaves. Top with slaw mixture; sprinkle with cilantro. Fold lettuce over filling.