Chicken Lettuce Rolls Food

CHICKEN LETTUCE WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside., In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. , Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.

CHICKEN LETTUCE WRAPS

Steps:

• Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
• Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
• Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
• Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

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

CHICKEN LETTUCE ROLLS

Steps:

• Combine first 6 ingredients in a medium bowl; stir well.
• Reserve 1/4 C.
• Cut chicken diagonally across the grain into thin slices.
• Add chicken to the remaining sauce mixture in bowl, coat well.
• Cover and marinate in refrigerator 8 hours, stirring occasionally.
• Remove chicken from bowl; discard marinade.
• Coat a large nonstick skillet with cooking spray; add little sesame oil, and place over medium-high heat until hot.
• Add half of chicken; cook 5 minutes or until done.
• Remove chicken from skillet, and set aside.
• Repeat with remaining chicken.
• Put 2-3 devined lettuce leaves together; spread some reserved sauce mixture down the center; arrange some chicken slices coleslaw and green onions down center fold end up and roll up.
• Eat.

CHICKEN LETTUCE WRAPS

Steps:

• Cook chicken in large skillet over medium heat, until brown, stirring often breaking up the meat.
• Season to taste with salt and pepper. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce.
• Cook for 1 minute.
• Add water chestnuts, carrots, cabbage and green onions.
• Cook until onions and cabbage begin to wilt, about 2 minutes.
• Remove from heat.
• Stir in sesame seeds and sesame oil.
• Arrange lettuce leaves on the outer edge of platter.
• Spoon meat mixture in center.
• Allow guest to spoon mixture into leaves and eat like a taco.

FIVE-SPICE CHICKEN LETTUCE WRAPS

Steps:

• In a large resealable plastic bag, combine the first four ingredients and ½ teaspoon of salt. Place chicken in bag, seal and turn to coat. Refrigerate 8 hours or overnight. , In a small saucepan, combine vinegar, water, sugar and remaining 1/2 teaspoon salt. Bring to a boil; whisk until sugar is dissolved. Remove from heat. Place carrots in a small bowl, pour vinegar mixture over top. Refrigerate 8 hours or overnight. , Drain and discard marinade. On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Cool slightly; slice into strips. , Divide chicken among lettuce leaves, top with pickled carrots, green onions and cilantro. Sprinkle with coconut, if desired.

CHICKEN LETTUCE WRAPS

Steps:

• Combine filling ingredients in medium bowl.
• Combine sauce ingredients in small bowl.
• Pour sauce over filling and mix well.
• Combine all of the peanut sauce ingredients in a small saucepan. Heat to a slow boil; whisking often until all of the ingredients have melted together. Cool to room temperature. If sauce gets too thick, thin with a little bit of milk.
• Top lettuce leaves with chicken mixture and top with peanut sauce.
• Roll shut (like a burrito!) and enjoy.

COLD CHICKEN LETTUCE WRAPS

Steps:

• In a bowl, combine chicken, carrots, cucumbers and onions.
• To serve, top lettuce leaves with chicken mixture.
• Drizzle with teriyak sauce and top with almonds.