Sweet And Sour Chicken Lettuce Cups Recipes

Steps:

• Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add the oil and saute the chicken until no longer pink, about 3 minutes. Season with salt and pepper. Remove the meat with a slotted spoon, reserving the fat and liquid in the pan.
• Add in the water chestnuts, mushrooms, bell peppers and sliced scallions and saute for 10 minutes. Lower the heat to medium, add in the ginger and garlic and cook until fragrant, 15 to 20 seconds. Add the hoisin, soy sauce, mirin and cooked chicken and simmer for a couple more minutes. Taste and adjust the seasoning if necessary.
• Thinly slice the reserved scallion tops. Scoop the chicken onto lettuce cups and garnish with the sliced scallions, chopped cashews, a bit of sriracha and a dash of fish sauce.

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

Steps:

• In a jar with tight-fitting lid, combine the sugar, vinegar and water; shake until sugar is dissolved. Add cream; shake well. Just before serving, toss greens, bacon and dressing in a large bowl.

Steps:

• In a medium saute pan over high heat, add oil. Add vegetables, and chicken, saute for 45 seconds. Deglaze with sambal sauce for 30 seconds.
• Add wonton to lettuce cup, pour chicken and veg mix into cup, top with green onions and peanuts. Garnish lettuce cups with black sesame seeds.
• Mix all ingredients thoroughly. Shake before serving.

Steps:

• In a small bowl whisk together the lime juice, olive oil, 1/2 teaspoon of the salt, and the black pepper. Set aside.
• Cut the grapefruits into segments: For each grapefruit, slice off the top and the bottom; set the grapefruit on one of the flat sides and cut off the peel and pith, following the curve of the flesh. Working over a medium bowl, use a paring knife to carefully cut down the sides the segments, releasing them from the membranes and into the bowl. Discard the membranes.
• Halve and pit the avocadoes, then scoop out the flesh using a large spoon. Dice into bite-size pieces and add the avocado to the bowl with the grapefruit segments. Add the almonds, chile, cilantro, the remaining 1/4 teaspoon salt and the dressing, and toss gently. Spoon the mixture into the lettuce leaves and serve.

Steps:

• In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
• Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

Steps:

• In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
• Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
• Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
• When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.