Asian Lettuce Wraps With Ground Chicken Or Turkey Cooking Classy Food

ASIAN LETTUCE WRAPS

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil, then brown the ground chicken, crumbling with a wooden spoon until done. Drain any extra liquid and transfer to a plate.
• Add another tablespoon of olive oil to the same skillet and cook the onion in it until soft and translucent. Add garlic, cooking and stirring for 1 minute, then add the meat back into the pan with the onions.
• Add the soy sauce, hoisin sauce, ginger, rice wine vinegar, sesame oil, green onions, and water chestnuts. Mix well, cooking for 1 minute longer, then remove from the heat. Adjust seasoning as needed.
• Serve the filling with the lettuce leaves, matchstick carrots, mint leaves, and bean sprouts for assembly.

ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
• Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
• Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
• Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
• Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
• To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

ASIAN LETTUCE WRAPS

Steps:

• Lightly coat a 5-quart or larger slow cooker with nonstick spray. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
• Heat the olive oil in a large skillet over medium high. Add the chicken and brown the meat, breaking it into small pieces. Continue cooking until no longer pink, about 4 to 6 minutes. Stir in the white and light green parts of the green onions, ginger, and garlic. Cook 30 additional seconds.
• Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, red pepper flakes, and sauce. Cover and cook on LOW for 2 to 3 hours until the mixture is thickened and the chicken is ultra tender. (Do not be tempted to cook on HIGH, as the chicken will become tough.) Stir in the water chestnuts and green parts of the green onions.
• To serve, separate the butter lettuce leaves and fill with the chicken mixture. Enjoy hot.

ASIAN CHICKEN OR TURKEY CRISPY LETTUCE WRAPS

Steps:

• In a skillet cook the ground chicken or turkey in 1 teaspoon oil with the chili flakes (if using) garlic, ginger and mushrooms until the meat is no longer pink (about 5 minutes).
• Add in the water chestnuts, teryaki sauce, peanut butter, sesame oil, rice vinegar and hoisin sauce; cook for about 3-4 minutes, stirring constantly.
• Add in the chopped green onions; cook for about 1 minute.
• Season the mixture with salt and pepper.
• Spoon the mixture between large lettuce leaves; roll up tighly.
• Serve with hoisin sauce on the side.
• Delicious!