Asian Vegan Chicken Lettuce Wraps Food

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!

EASY ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Whisk together water and cornstarch in large mixing bowl until smooth.
• Stir in teriyaki sauce.
• Add chicken and water chestnuts.
• Mix to coat.
• Marinate for 30 minutes.
• Cook and stir in small batches in hot oil in a wok or large skillet until no longer pink.
• Serve with rice noodles, shredded carrots and lettuce leaves or flour tortillas.

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 CHICKPEA LETTUCE WRAPS

Steps:

• Drain and rinse both cans of chickpeas.
• Place chickpeas in a food processor and puree in 5-10 second increments. You do not want to turn the chickpeas into a mash, you simply want to grind them into pieces.
• Add 1 tbsp of olive oil to a pan and heat.
• Add the chickpeas and let cook over medium heat for 3-4 minutes, continuously stirring so as not to burn.
• Add remaining ingredients, except basil, and stir. Cook over low heat for 10 minutes, stirring occassionally.
• If using basil leaves, add them and cook for 1-2 minutes, stirring the basil in and allowing it to wilt.
• Wash lettuce leaves and pat dry.
• Spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately. Drizzle with sirachi sauce if desired.

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

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.

ASIAN LETTUCE WRAPS(VEGETARIAN)

Steps:

• To make Miso Sauce:.
• Place brown sugar in heavy saucepan, and melt over medium-low heat, being careful not to burn. Remove from heat, and stir miso and sesame seeds into melted sugar.
• To make Wrapping:.
• Trim edges of lettuce leaves to make them uniformly circular. Stack sesame or basil leaves alongside.
• To make Salad:.
• Heat oil in skillet or wok over medium-high heat, and stir-fry tofu about 2 to 3 minutes. Remove from heat, and set aside.
• Slice avocado into 1½-inch-long pieces. Slice red pepper into 1 ½-inch-long pieces. Set aside.
• Combine white radish with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 2 teaspoons brown sugar, ½ teaspoon salt and 1 teaspoon red pepper powder. Set aside.
• Combine bean sprouts with 1 teaspoon sesame oil, 1 teaspoon sesame seeds and 1 teaspoon salt.
• To assemble rolls, place 1 lettuce leaf on flat surface, and layer remaining ingredients in following order: basil leaf, bean sprout mixture, radish mixture, tofu, cucumber, avocado and red pepper. Spoon about ½ teaspoon Miso Sauce over top. Wrap by tucking ends in, and roll up. Repeat with remaining ingredients.

ASIAN LETTUCE WRAPS

Steps:

• Brown the chicken in the oil in large skillet.
• Add soy, sweet chili /mae ploy sauce, sesame seeds, pine nuts, rice vinegar, garlic,and ginger.
• Cook one minute.
• Wrap in lettuce leaves with chopped peanuts and cilantro.