Spicy Chicken Sausage Lettuce Wraps Recipes

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.

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:

• In small bowl combine cornstarch and water. Add chicken broth, sugar, vinegar, chili paste and soy sauce. Set aside. Heat oil in large nonstick skillet over high heat. Add garlic and ginger; saute for 30 seconds. Add chicken and cook until no longer pink, about 5-8 minutes. Add grapes and green onions; saute for 30 seconds. Restir the sauce mixture and pour into skillet. Stir until thickened, about 1 to 2 minutes. Remove from heat. Place chicken mixture in lettuce leaves; garnish with cilantro and cucumber, then roll up. Serve immediately.
• Nutritional Stats: Calories 339; Protein 44g; Fat 6g; Calories from Fat 17%; Carbohydrates 27g; Cholesterol 99mg; Fiber 3g; Sodium 1341mg.

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:

• 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:

• Add vegetable & sesame oil to a saute pan, pre-heated at a medium setting.
• Add garlic and ginger and fry until lightly golden.
• Add minced chicken, fry until exterior is cooked and break down with a wooden spoon until all pieces are small.
• Add rice vinegar, lime juice,soy sauce, honey and cabbage.
• Add anise and cinnamon (you can alternately use Chinese 5 spice).
• Cook until cabbage begins to soften.
• Add green beans and sugar snap peas (diced into thirds) and hot chili pepper.
• Cook until vegetables are done (they are bright green, still a bit crunchy) and liquid in the pan has reduced. Allow chicken to brown as desired.
• Serve over individual leaves of boston lettuce. Garnish with green onions, cilantro and chinese chili sauce as desired.
• Eat wraps with your hands.

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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