Cold Chicken Lettuce Wraps Food
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
COLD CHICKEN LETTUCE WRAPS
Make and share this Cold Chicken Lettuce Wraps recipe from Food.com.
Provided by hschroer77
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 129.2, Fat 3.4, SaturatedFat 0.5, Cholesterol 41.1, Sodium 762.4, Carbohydrate 5.7, Fiber 1, Sugar 3.5, Protein 18.7
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- Heat the oil on a high heat in a large frying pan and add the chicken. Cook for 5-6 minutes, turning regularly until the chicken starts to brown.
- Whilst the chicken is cooking remove and wash the outer leaves from the little gem lettuces. You'll need 10 of the larger leaves. Pat them dry and arrange on a plate.
- Add the carrots and mushrooms to the chicken and cook for a minute, then add in the garlic, ginger and chillies and cook for another minute.
- Add in the soy sauce and honey and bring the mixture to a bubble. Allow to bubble gently for a couple of minutes until most of the liquid has evaporated. (Note 3)
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