ASIAN CHICKEN LETTUCE CUPS
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.
VIETNAMESE PORK LETTUCE WRAPS
Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. -Gretchen Barnes, Fairfax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 312mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
CHICKEN LETTUCE CUPS
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory minced pigeon meat. Since we have no intention of domesticating the pigeons outside my New York City apartment window (pigeon meat is hard to find in the United States), we've substituted chicken in this recipe, which tastes equally as delicious. Chuck all the filling ingredients in a food processor if you're in a hurry, but larger chunks of mushrooms and water chestnuts add texture. Don't forget the fresh cilantro leaves heaped on top.
Provided by Mary Kate Tate
Categories Chicken Appetizer Lunch Lunar New Year Healthy Lettuce Sugar Conscious Dairy Free Peanut Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 15
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.
CHICKEN SATAY LETTUCE CUPS
This recipe is sponsored by Kohl's®️. The secret to easy summer entertaining is a make-ahead meal that each person can customize to their own tastes. Inspired by Malaysian-style satay, these lettuce cups are perfect for a crowd. They start with chicken skewers coated in a fragrant paste of lemongrass, turmeric, brown sugar and cayenne. While they marinate, you can prepare the tangy peanut sauce and crispy garlic and sugared peanut toppers. When your guests arrive, simply heat up your grill pan and sear the chicken to serve with plenty of fresh lettuce leaves and sliced cucumbers, tomatoes and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 28
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.
CHINESE CHICKEN LETTUCE CUPS
These make a delicious entree to an Asian meal. If you like you can used minced pork instead of chicken.
Provided by Terese
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over the rice noodles.
- Allow to sit for 5 minutes then drain.
- Cut into smaller lengths.
- Heat a wok or non stick pan over a high heat with the oil.
- Add the chicken mince and stir fry for 4 minutes or until cooked through breaking up with a wooden spoon.
- Add the garlic and ginger and fry for a further 2 minutes.
- Toss in the noodles and stir until heated through.
- In a small bowl combine the sweet chilli sauce, fish sauce and soy sauce and stir through the mince.
- Remove from the heat and stir through the coriander.
- Serve in the lettuce cups.
VIETNAMESE CHICKEN MEATBALLS IN LETTUCE WRAPS
Make and share this Vietnamese Chicken Meatballs in Lettuce Wraps recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°. Position a rack in the top third of the oven.
- In a food processor, pulse the chicken until coarsely ground; transfer to a bowl.
- Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
- Line a large, rimmed baking sheet with parchment paper.
- Spread the sugar on a plate.
- Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls.
- Roll the meatballs in the sugar until they are evenly coated.
- Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
- Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter.
- Transfer the meatballs to the platter and serve with chili sauce.
Nutrition Facts : Calories 276.3, Fat 4.7, SaturatedFat 1.2, Cholesterol 94.4, Sodium 1456.4, Carbohydrate 34.4, Fiber 1.6, Sugar 27.9, Protein 24.8
More about "vietnamese chicken lettuce cups recipes"
CHICKEN, TOFU AND SHIITAKE LETTUCE CUPS RECIPE - VIET …
From vietworldkitchen.com
VIETNAMESE LETTUCE WRAPS WITH CHICKEN (OR TOFU)
From feastingathome.com
VIETNAMESE LETTUCE CUPS - COOKING BY THE BOOK
From cookingbythebook.com
VIETNAMESE CHICKEN LAAB SUPER GRAIN LETTUCE CUPS
From myfoodbag.co.nz
JOYCE'S VIETNAMESE CHICKEN MEATBALLS IN LETTUCE …
From foodandwine.com
SATAY CHICKEN LETTUCE CUPS - THE WANDERING MATILDA
From thewanderingmatilda.com
VIETNAMESE LETTUCE CUPS | NEW WORLD
From newworld.co.nz
THAI LETTUCE WRAPS (LARB GAI) - RECIPETIN EATS
From recipetineats.com
THAI-STYLE MINCED CHICKEN LETTUCE CUPS - ONCE UPON A …
From onceuponachef.com
LETTUCE CUPS RECIPE | VIETNAMESE RECIPES | TESCO REAL …
From realfood.tesco.com
RECIPE: VIETNAMESE CHICKEN LETTUCE CUPS | OPTIFAST UK
From optifast.co.uk
DAN AND STEPH'S VIETNAMESE CHICKEN LETTUCE CUPS RECIPE | COLES
From coles.com.au
CHICKEN LETTUCE CUPS | CANADIAN LIVING
From canadianliving.com
SAN FRANCISCO GATE VIETNAMESE CHICKEN MEATBALLS IN LETTUCE CUPS …
From ketofoodist.com
VIETNAMESE CHICKEN LETTUCE CUPS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
VIETNAMESE CHICKEN LETTUCE CUPS RECIPE | OPTIFAST
From optifast-me.com
ASIAN CHICKEN LETTUCE CUPS - TRAVEL * FOOD * COOL
From elin.ca
BANH MI MEATBALLS IN LETTUCE CUPS | MARION'S KITCHEN
From marionskitchen.com
VIETNAMESE CHICKEN LETTUCE CUPS RECIPE - FOOD.COM
From food.com
ASIAN CHICKEN LETTUCE CUPS - THE LEMON BOWL®
From thelemonbowl.com
VIETNAMESE CHICKEN LAAB SUPER GRAIN LETTUCE CUPS - MY FOOD BAG
From myfoodbag.co.nz
VIETNAMESE CHICKEN SALAD - RECIPETIN EATS
From recipetineats.com
VIETNAMESE CHICKEN LETTUCE CUPS MEAL KIT DELIVERY
From makegoodfood.ca
VIETNAMESE LETTUCE CUPS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
VIETNAMESE CHICKEN LETTUCE CUPS MEAL KIT DELIVERY
From makegoodfood.ca
VIETNAMESE STYLE STICKY PORK LETTUCE CUPS | BUTTERY FOODS
From butteryfoods.com
CHICKEN LETTUCE CUPS - DINNER REINVENTED
From dinnerreinvented.com
VIETNAMESE LETTUCE CUPS | CANADIAN LIVING
From canadianliving.com
ASIAN CHICKEN LETTUCE CUPS RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
CHEF’S CHOICE: VIETNAMESE CHICKEN MEATBALL LETTUCE CUPS
From blog.hellochef.me
VIETNAMESE BEEF LETTUCE CUPS - ASIAN INSPIRATIONS
From asianinspirations.com.au
THAI CHICKEN LETTUCE CUPS (LAAB GAI) - FOODLE CLUB
From foodleclub.com
VIETNAMESE CHICKEN LETTUCE CUPS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
VIETNAMESE STYLE LEFTOVER-CHICKEN LETTUCE CUPS
From dev.whatsupyukon.com
ASIAN CHICKEN LETTUCE CUPS - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
ASIAN CHICKEN LETTUCE WRAPS (BETTER THAN P.F. CHANG'S)!
From joyfoodsunshine.com
VIETNAMESE-INSPIRED TURKEY LETTUCE CUPS RECIPE - HOME CHEF
From homechef.com
VIETNAMESE PORK LETTUCE CUPS - ANNA'S FAMILY KITCHEN
From annasfamilykitchen.com
VIETNAMESE STYLE MINCED CHICKEN IN LETTUCE CUPS - TEGEL
From tegel.co.nz
#weeknight #15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #salads #poultry #asian #chinese #vietnamese #easy #chicken #meat #3-steps-or-less
You'll also love