Asian Style Chicken Lettuce Wraps Food

ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Heat oil and cook chicken until brown.
• Add soy, mae ploy, sesame seeds, pine nuts, rice vinegar, garlic,and ginger and cook one minute.
• Serve in ramikin garnished with ground peanuts and fresh chopped cilantro.
• Scoop into iceberg lettuce leaves.

CHICKEN LETTUCE WRAPS

Steps:

• Soak the Chinese mushrooms in hot water until soft, about 5 minutes. Then finely chop.
• Heat the olive oil in a large nonstick pan and cook the onion for a few minutes. Add the mushrooms and cook for another 2 minutes. Add the ground chicken and cook for 4 to 6 minutes, mixing the meat with the other ingredients as it cooks, so it breaks up into little pieces. Add the mirin or wine followed by the sesame oil, sesame seeds, oyster sauce, soy sauce, water chestnuts and garlic. Cook for a few minutes and let the mixture caramelize. Add the spring onions and remove from the heat. Spread a bit of plum sauce on the inside of each radicchio leaf. Then top with a spoonful of the chicken mixture. A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

ASIAN-INSPIRED CHICKEN LETTUCE WRAPS

Steps:

• Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl.
• Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
• Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
• Fill lettuce leaves with chicken mixture and top with reserved green onions.

ASIAN CHICKEN LETTUCE WRAPS (BETTER THAN P.F. CHANG'S)!

Steps:

• Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
• Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
• Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
• Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
• Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
• Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

BARBECUED CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
• Preheat a large skillet or wok to high.
• Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

ALMOST-FAMOUS CHICKEN LETTUCE WRAPS

Steps:

• Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
• Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
• Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul

ASIAN INSPIRED CHICKEN LETTUCE WRAPS

Steps:

• Start by mixing 2 Tbsp of brown sugar with about ¼ c of soy sauce and a splash or two of rice wine vinegar. Set aside. In another mixing bowl, add all of the topping sauce ingredients and as much hot mustard and hot chili oil as you like. I usually use about a ¼ teaspoon of each and it is pretty spicy. Dice all the lettuce wrap ingredients into small pieces. Pour sesame oil into a hot skillet and start by cooking the chicken over medium high heat. When chicken turns white, add the onions until they turn translucent. Finally add the mushrooms and water chestnuts. Mix all ingredients together and cook until it turns golden. Once ingredients are almost fully cooked, add the minced garlic and the sauce mixture you made in the beginning. This last part is optional, but really adds a nice texture to the lettuce wraps. You can use a deep fryer or a pan of hot oil to fry off some rice noodles until they puff up. They will cook and burn extremely fast so you need to be careful with this! Take the lettuce cups and add the chicken mixture, top with crispy rice noodles and drizzle as little or as much topping sauce as you would like.
• Enjoy!

CHINESE CHICKEN LETTUCE WRAPS

Steps:

• In a small bowl, whisk together the soy sauce, hoisin sauce, rice wine vinegar, brown sugar and crushed red chili flakes (optional). Set the sauce aside.
• In a large sauté pan set over medium-high heat, add the oil. Once the oil is hot, add the garlic and ginger and cook, stirring constantly, until golden and fragrant, about 2 minutes.
• Add the shallots and cook, stirring constantly, for 3 minutes.
• Add the ground chicken and using a spatula, break it apart into pieces. Continue cooking until it is cooked through and no longer pink, 5 to 7 minutes.
• Stir in the water chestnuts then stir in the sauce and cook, stirring occasionally, for 3 minutes.
• Remove the mixture from the heat then stir in the cilantro and scallions and taste and season it with salt and pepper.
• Divide the chicken mixture among the lettuce cups then garnish with chopped nuts and serve.
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CHICKEN LETTUCE WRAPS

Steps:

• Heat the oil in a large pan over medium high heat. Add the chicken and season with salt and pepper to taste.
• Cook the chicken for 5-6 minutes, breaking up the meat with a spatula, until mostly cooked through.
• Add the mushrooms and onion to the pan. Cook for 4-5 minutes or until vegetables are soft.
• Stir in the water chestnuts, garlic and ginger. Cook for 1 more minute.
• In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar and sesame oil.
• Pour the sauce over the ground chicken mixture and toss to coat evenly.
• Sprinkle the green onions over the chicken mixture.
• Spoon the chicken into the lettuce leaves and serve.

CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Preheat a large skillet or wok to high.
• Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2.
• Add mushrooms and cook another minute or two.
• Add salt and pepper to season, then garlic and ginger. Cook a minute more.
• Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture.
• Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly.
• Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side.
• Add wedged oranges to platter to garnish.
• To eat, pile spoonfuls into lettuce.

CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Combine the marinade ingredients together in a bowl, add the chicken breast and toss to coat. Set aside to marinate at room temperature while you julienne the vegetables and prepare the "toppings".
• Heat a small amount of oil in a wok or large sauté pan over medium-high heat; add the chicken and cook for 2 - 3 minutes or until cooked through. Remove from the wok and set aside. Wipe the wok clean
• Add a bit more oil and add the garlic, ginger, red bell pepper and carrot, cook, stirring often for about 2 minutes or until crisp-tender, return the chicken to the wok along with the bamboo shoots; stir in the sauce and stir until well combined. Turn off the heat and allow to sit for 5 minutes so it's not super hot when you put it into the lettuce cups.
• Take 1 or 2 bibb lettuce leaves; fill with 2 or more tablespoons of the filling, then add toppings of your choice. Fold, taco-style, and enjoy.

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.

CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Unwrap lettuce into "cups" and wash thoroughly.
• Heat vegetable oil in a wok, on medium high heat, and after a minute, add noodles. You will want to separate them with your fingers as you add so that the noodles are not clumpy. Cook for 5 to 10 minutes depending on the level of crispiness desired.
• Prepare (chop) your chicken and vegetables as you wait.
• Once the noodles are done, remove and set aside.
• If desired, pour 1 tsp of oil in the same wok before you saute the garlic. Do this for about 30 seconds. Garlic can burn quickly so do not leave it too long.
• Add chicken, stir fry until no longer pink.
• Add onion, peppers, chestnuts, and mushrooms. Fry for about a minute.
• While waiting for the vegetables to saute, combine soy sauce and sugar. Mix with a spoon until the sugar is dissolved.
• Add the soy sauce mixture to the pan. Fry for about 2 minutes.
• Add the hoisin sauce and chili paste.
• Add the scallions, coriander and peanuts.
• Serve over the noodles that were set aside. To assemble, spoon chicken and noodle mixture into lettuce cup. Wrap and enjoy :).
• If desired, shrimp can be substituted for chicken. Note on hoisin sauce: because hoisin is a prominent flavour in this recipe, different types of sauces may alter the taste. Try to find a simple hoisin sauce by looking at the ingredients. I tend to stay away from additional vinegars or spices, but ultimately the choice is up to you.

ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Gather all the ingredients for the sauce: soy sauce, hoisin sauce, sesame oil, rice vinegar, peanut butter, honey, sweet chili sauce, garlic powder and powdered ginger.
• Add all the ingredients into a small bowl and whisk to combine. Set aside.
• Open the water chestnut. Drain and mince.
• Gather the chicken filling ingredients: ground chicken, peanut oil, onion, pepper (I used red & green pepper) and water chestnuts.
• Get out a large frying pan and heat up 2 tbsp of peanut oil. Once you can feel the heat rising add the ground chicken and cook until pieces have started to turn brown. Then add the onion and cook for 5 minutes.
• Next, add the peppers and water chestnuts and continue cooking for another 5 minutes until the peppers are soft.
• Add the sauce to the chicken and veggies and continue cooking on low heat until everything is heated through.
• Mix everything together to coat mixture with the sauce.
• Get out the head of the butter lettuce. Take apart lettuce leaves and wash and dry them. Chop up the nuts.
• Get the washed lettuce cups, chicken mixture and nuts ready to assemble.
• Take a lettuce cup and spoon in 2 to 3 spoonfuls of the chicken mixture and top with some nuts. Enjoy!

ASIAN-STYLE CHICKEN LETTUCE WRAPS

Steps:

• In a small bowl, whisk soy sauce, 1 1/2 Tbsp rice vinegar, hoisin sauce, and cornstarch until smooth; set aside.
• Stir tomatoes, cucumber, sugar, and remaining 1 1/2 Tbsp rice vinegar in a second, smaller serving bowl; set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Add scallions, ginger, and garlic. Cook, stirring constantly, 30 seconds, or until aromatic. Add chicken; sprinkle with salt and pepper. Cook, stirring to break up chicken, until cooked through, about 5 minutes. Add soy sauce mixture and water chestnuts to chicken mixture. Cook, stirring, until bubbling and slightly thickened, about 1 minute. Remove from heat; transfer to a serving bowl.
• Serve these like fajitas: place about 2 1/2 Tbsp chicken mixture in a romaine leaf, top with about 1 1/2 Tbsp tomato mixture, and fold to form a "U." (The leaf won't fold closed.)
• Serving size: six-filled lettuce wraps

ASIAN-STYLE CHICKEN LETTUCE WRAPS

Steps:

• In a small bowl, whisk soy sauce, 1 1/2 Tbsp rice vinegar, hoisin sauce, and cornstarch until smooth; set aside.
• Stir tomatoes, cucumber, sugar, and remaining 1 1/2 Tbsp rice vinegar in a second, smaller serving bowl; set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Add scallions, ginger, and garlic. Cook, stirring constantly, 30 seconds, or until aromatic. Add chicken; sprinkle with salt and pepper. Cook, stirring to break up chicken, until cooked through, about 5 minutes. Add soy sauce mixture and water chestnuts to chicken mixture. Cook, stirring, until bubbling and slightly thickened, about 1 minute. Remove from heat; transfer to a serving bowl.
• Serve these like fajitas: place about 2 1/2 Tbsp chicken mixture in a romaine leaf, top with about 1 1/2 Tbsp tomato mixture, and fold to form a "U." (The leaf won't fold closed.)
• Serving size: six-filled lettuce wraps

ASIAN-STYLE LETTUCE WRAPS

Steps:

• Coat a nonstick pan with cooking spray and heat. Cook onion, garlic, pork and beef, stirring, until meat is browned. Add carrot and cook until soft.
• Add soy, oyster and hoisin sauces and chili paste, stir and reduce heat. Cook, uncovered, for 5 minutes, stirring occasionally.
• Stir in bean sprouts just before serving. Divide meat between lettuce leaves and sprinkle with sesame seeds. Roll lettuce leaves and enjoy.

KETO ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Heat a large 12 inch skillet to medium heat. Add the olive oil and add the chopped chicken to the pan, cook stirring occasionally until it begins to brown.
• Add the chopped bell pepper and garlic. Continue to stir occasionally until chicken is cooked through and peppers are tender. Reduce heat to medium low.
• Add the chicken broth to the skillet to degalze the pan. Stir well and scrape the bottom of the pan well.
• In a small bowl combine all of the sauce ingredients and whisk until smooth (this is easier to whisk if you micorwave for 10-20 seconds first)
• Pour the Asian sauce over the chicken and peppers, stir well.
• Allow the mixture to simmer over medium low for 5-6 minutes, stirring occasionally. When mixture has thickened remove from heat.
• Serve with cold lettuce leaves. Top with green onions, chopped almonds, or peanuts.

ASIAN-STYLE CHICKEN LETTUCE WRAPS

Steps:

• Heat the sesame oil in a large skillet over MED heat and add the onion. Cook until the onion becomes translucent, about 4-5 minutes.
• Add the chicken breast pieces and cook for about 5 minutes.
• Mix the garlic and ginger paste, brown sugar, soy sauce, tomato paste, rice vinegar, sriracha, hoisin sauce and chili paste together in a small mixing bowl.
• In another small bowl, whisk together the chicken broth and cornstarch until smooth.
• Once the chicken has cooked, pour the sauce over the chicken and stir. Let it cook for about 2 minutes, then add the chicken broth/cornstarch mixture and stir.
• Reduce the heat to MED LOW and let the sauce simmer for 5-8 minutes, or until thickened to your liking.
• Stir in the peanuts, then remove the skillet from the heat and let it cool for 5-10 minutes. Keep in mind the sauce will continue to thicken as it cools.
• Lay the lettuce on a plate, add some filing to the middle, then garnish with sesame seeds and chopped green onions and serve.

ASIAN LETTUCE WRAPS

Steps:

• 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

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.

ASIAN CHICKEN LETTUCE WRAPS RECIPE - (4.5/5)

Steps:

• Grill chicken until just done, do not over cook. Allow to cool and then dice. (If you are not going to grill the chicken. Dice the meat into small pieces. Heat the oil in wok or skillet, add chicken and stir fry until done. Remove chicken from the pan and set aside. Add an additional tablespoon of oil to the pan and continue with instructions below). In a small bowl or ramekin, mix together the stir fry sauce and set aside. Prepare all ingredient by chopping and dicing to pea size pieces. Heat the oil in a wok or large skillet over medium high heat. Add water chestnuts, onion, garlic, and pepper. Stir fry until onions are slightly tender about 2 - 3 minutes. Add mushrooms and stir fry for another minute. Add chicken and herbs, stir to mix well. Add stir fry sauce and mix well to coat. Remove from heat. Serve the chicken mixture in lettuce cups with an assortment of condiments such as Asian barbecue sauce, Spicy Thai Peanut Sauce, and Garlic Red Chili Sauce. Asian barbecue sauce: Put all ingredients into a small sauce pan and heat until sauce just begins to boil stirring constantly. Reduce heat to a low simmer and cook until sauce has reduced by about half and has thickened to a syrup. Chill before serving.