SATAY CHICKEN LETTUCE WRAPS
The fresh taste of the vegetables paired with the sweetness of mango is awesome when combined with the addictive flavors of the satay chicken and the cashew dipping sauce.
Provided by Get Inspired Everyday!
Categories Healthy Keto Low-Carb Finger Food Kid-Friendly Dairy-Free Shellfish-Free Full Meal Egg-Free Blender Fish-Free Fridge Peanut-Free Sugar-Free Tomato-Free
Time 8h35m
Yield 2
Number Of Ingredients 18
Steps:
- Julienne the English Cucumber (1).
- Thinly slice the Red Bell Pepper (2). Mince the Garlic (2 clove). Chop the Fresh Cilantro (1 bunch).
- Thinly slice the Mango (1).
- Mix together the Chicken Breast (1 pound), Soy Sauce (3 tablespoon), Lemongrass (1 tablespoon), Chili Paste (1 teaspoon), and the Maple Syrup (1 tablespoon). Marinate in the refrigerator for at least 8 hours.
- Separate the leaves of the Bibb Lettuce (1 head), carefully wash and spin dry in a salad spinner. Arrange the mango, red bell pepper, english cucumber, and cilantro on a plate.
- Place Cashew Butter (1/2 cup), Maple Syrup (2 tablespoon), Chili Paste (1 teaspoon), Coconut Milk (1/4 cup), Water (1/4 cup) and Sea Salt (1 teaspoon) in a blender. Blend on low until combined. Place the sauce in a serving bowl.
- Heat a heavy bottom pan over medium-high until hot. Turn the heat up to high and add the Coconut Oil (1 tablespoon) and the marinated chicken.
- Sauté the chicken for a few minutes until done. The easiest way to know that the chicken is done is to pull out the biggest piece and cut it in half, if there is no pink, it`s done. Place the chicken in a serving bowl.
- Serve wraps with Cashew Dipping Sauce.
Nutrition Facts : Calories 736 calories, Protein 26.2 g, Fat 46.6 g, Carbohydrate 58.8 g, Fiber 6.4 g, Sugar 25.4 g, Sodium 1788.4 mg, SaturatedFat 13.8 g, Cholesterol 46.5 mg, TransFat 0.0 g, UnsaturatedFat 28.1 g
CHICKEN SATAY LETTUCE WRAPS
Make and share this Chicken Satay Lettuce Wraps recipe from Food.com.
Provided by MixnVixn
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the chicken: In a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and sesame oil. Set the marinade aside.
- Add the chicken strips to the marinade and mix well. Refrigerate 1 hour or for up to overnight.
- When ready to cook, preheat the grill - high heat on one side and low heat on the other side. Thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly.
- Grill the chicken skewers, starting on the high heat side for 4 minutes each side. The move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of your chicken.
- Remove from heat and then remove skewers when cooled slightly.
- To assemble Wraps: Take a lettuce cup, place 1-2 pieces of chicken satay in center. Top with a bit of each veg and a bit of noodles.
- Top with your choice of sauce. I like to make extra peanut sauce to pure over mine. Or try dumpling dipping sauce, or even plum sauce!
- Enjoy!
SATAY CHICKEN LETTUCE WRAPS
Provided by Get Inspired Everyday!
Time 35m
Number Of Ingredients 21
Steps:
- Mix together the cubed chicken with the garlic, soy sauce, lemongrass, chili paste, and maple syrup. Marinate in the refrigerator for at least 8 hours, (I made mine the night before and left it to marinate until dinner time the next day).
- Separate the lettuce leaves, carefully wash and spin dry in a salad spinner. Thinly slice the peppers, mangos, and the cucumber into a julienne. Arrange the wrap ingredients on a serving plate. Coarsely chop the cilantro, wash, and add to the serving plate.
- Heat a heavy bottom pan over medium-high, (I used a cast iron pan). When the pan is preheated, turn to high. Add the coconut oil and marinated chicken.
- Sauté the chicken for a few minutes until done. The easiest way to know that the chicken is done is to pull out the biggest piece and cut it in half, if there is no pink, you're good to go. Place the chicken in a serving bowl.
- Place all ingredients for the sauce in the blender, blend on low until combined. Place in a serving bowl.
- Serve wraps with Cashew Dipping Sauce.
ALMOST-FAMOUS CHICKEN LETTUCE WRAPS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 23
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
SATAY CHICKEN SALAD WRAPS
Steps:
- Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients, except the peanut oil, to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour.
- While the chicken is marinating, prepare the Asian Mayonnaise.
- Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately.
- In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes.
SATAY LETTUCE WRAPS
You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice.
Provided by Cara Clark
Categories HarperCollins Lunch Dinner Quick & Easy Chicken Turkey Lettuce Dairy Free Nut Cashew Almond Peanut Free Kid-Friendly
Number Of Ingredients 19
Steps:
- To make the sauce:
- In a small bowl or medium jar, whisk or shake together the sauce ingredients until well combined. Set aside.
- To make the filling:
- In a large nonstick skillet over medium-high heat, cook the meat until browned and no longer pink, 5 to 10 minutes. Add the vegetables and the sauce mixture and cook until the green onions and red peppers are softened and the meat has soaked up the mixture, about 5 minutes more. Remove the pan from the heat.
- Spoon about ⅓ cup of the filling into a lettuce leaf. Sprinkle with the cashews and sesame or hemp seeds and enjoy!
CHICKEN SATAY WRAPS
Rotisserie chicken or refrigerated grilled chicken strips can be used to speed up the recipe preparation. Whole wheat tortillas are a nice change of pace from traditional flour tortillas.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the oil, peanut butter, onions, soy sauce and pepper until combined. Add the chicken and toss to coat. Sprinkle 1/4 cup coleslaw mix over each tortilla; top with chicken mixture. Roll up tightly.
Nutrition Facts : Calories 321 calories, Fat 16g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 325mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 3g fiber), Protein 26g protein.
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- Meanwhile, heat oil in a grill pan or cast-iron skillet over medium-high. Season chicken with salt and pepper and cook, flipping once, until charred and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Thinly slice.
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