HOISIN WRAPS
Make this delicious, healthy take on a Peking duck wrap for a speedy snack or tasty lunch.
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Heat the grill to high. Mix the turkey or chicken with half of the hoisin sauce so that it's coated, then spread out onto an ovenproof dish and grill until sizzling. Warm the tortillas under the grill or according to pack instructions.
- Spread the tortillas with the rest of the hoisin sauce, then use to wrap up the turkey or chicken with the cucumber, onions and watercress. Cut in half and enjoy while still warm.
Nutrition Facts : Calories 302 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 1.81 milligram of sodium
HOISIN CHICKEN
Hoisin chicken - easy chicken stir-fry with vegetables in a savory Hoisin sauce. This recipe takes 20 minutes with easy-to-get store ingredients.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 25m
Number Of Ingredients 15
Steps:
- Marinate the chicken with the Marinade for about 10 minutes. Mix all the ingredients in the Sauce in a small bowl, stir to combine well.
- Heat up a wok with the oil. When the wok is heated, add the garlic and stir-fry until aromatic. Transfer the broccoli into the wok and do a few quick stir. Add the chicken and continue to stir-fry. Add the mushroom, carrot, and the Sauce (stir it before using) and stir to mix well with the other ingredients in the wok.
- When the sauce thicken and the chicken is cooked, add a pinch of salt and sugar to taste (optional), dish out and serve immediately with steamed rice.
Nutrition Facts : Calories 244 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 2 people, Sodium 379 milligrams sodium, Sugar 3 grams sugar
BAKED HOISIN CHICKEN MEATBALL LETTUCE WRAPS
Take on the takeout with healthy meatball lettuce wraps starring extra-moist baked Asian chicken meatballs.
Provided by Kelly Senyei
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 500ºF and spray a mini-muffin pan or baking dish with cooking spray.
- In a large bowl, stir together the milk and Panko breadcrumbs and let them sit for 5 minutes.
- Add the ground chicken, scallions, garlic, ginger, soy sauce and egg to the bowl with the breadcrumbs. Use your hands to mix the ingredients just until combined. (See Kelly's Notes.)
- Shape the meat mixture into balls using about 3 tablespoons of meat per meatball. Place the shaped meatballs into the prepared pan and bake for 15 minutes, or until the meatballs are fully cooked.
- While the meatballs are baking, whisk together the hoisin sauce and blackberry jam in a small sauce pan over medium heat.
- Remove the meatballs from the oven and either transfer them in batches into the glaze, tossing to coat, or brush the meatballs with the glaze. Place one or two meatballs in each leaf of lettuce, sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 72 kcal, Carbohydrate 6 g, Protein 5 g, Fat 2 g, Cholesterol 31 mg, Sodium 163 mg, Sugar 3 g, ServingSize 1 serving
HOISIN CHICKEN IN CRISP LETTUCE
A healthy and light chicken dish that's perfect for a buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Main course, Side dish
Time 1h
Number Of Ingredients 13
Steps:
- In a bowl, mix the sherry and cornflour to a smooth liquid. Add the soy and hoisin sauces, sugar and stock. Set aside.
- Heat the oil in a wok or large frying pan, toss in the garlic and whites of the spring onions and stir fry for 2-3 minutes. Tip in the chicken and stir fry over a high heat until it colours, using the back of a spoon to break up any big lumps. Tip in the water chestnuts and stir fry for a further 1-2 minutes.
- Push the chicken mixture to one side of the wok. Pour the sherry mixture into the empty part and stir for 1-2 minutes until it bubbles and thickens. Combine thoroughly, then leave to simmer for 5-10 minutes. Season and stir in the green spring onions and coriander.
- Lay the lettuce leaves on serving plates, spoon in the warm mixture without overfilling, and scatter with the shredded spring onion. Suggest your guests roll the lettuce up around the filling to make a shape that's easy to eat as finger food.
- Prepare ahead; you can cook the filling the day before, leave to cool and store in a plastic container in the fridge overnight. Reheat it well for 5-10 minutes until hot, stirring all the time and adding a splash of hot water if it's too dry.
Nutrition Facts : Calories 64 calories, Fat 2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 6 grams protein, Sodium 0.56 milligram of sodium
HOISIN CHICKEN WRAPS
My recipe was inspired by Vietnamese pork banh mi-particularly the fresh carrot, cucumber and radish topping. It has so much fresh flavor, color and crunch! This wrap is wonderful for a quick lunch or easy dinner. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces. Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts : Calories 460 calories, Fat 22g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 828mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.
HOISIN CHICKEN LETTUCE WRAPS
Make and share this Hoisin Chicken Lettuce Wraps recipe from Food.com.
Provided by Wildflour
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in single layer in large saucepan and add enough water to cover by 1/2-inch. Bring to a boil, reduce heat to simmer, cover, and poach 12 to 15 minutes or until chicken is no longer pink inside. Drain and set aside to cool.
- Place slaw mix in large bowl.
- Add bean sprouts, scallion, peanuts, hoisin sauce, ginger and hot sauce.
- Chop cooled chicken or shred to make about 2 cups and add to slaw mixture. Toss to combine well.
- To serve, place lettuce leaves on platter or individual dishes and divide chicken mixture evenly among lettuce leaves, about 1/3 cup per leaf.
- Or, allow guests to make their own lettuce wraps!
- Fold sides over and roll up from stem end.
- 4 servings.
Nutrition Facts : Calories 268.8, Fat 9.2, SaturatedFat 1.5, Cholesterol 66.3, Sodium 470.2, Carbohydrate 15.5, Fiber 3.6, Sugar 7.8, Protein 32.2
HOISIN CHICKEN WRAPS
From a book by Joanna Farrow, I like hoisin sauce and its great in these easy to make wraps. You can substitute roast pork or lamb in place of the chicken.
Provided by Evie3234
Categories Lunch/Snacks
Time 18m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Thinly slice the chicken and place on a lightly oiled, foil lined tray.
- Grill for 3-4 minutes on each side under moderate heat until cooked through.
- Cut the celery, green onions and cucumber into 2 inch lengths, then cut them lengthways into fine shreds.
- Grate the carrot.
- Spread the hoisin sauce over the tortillas to within 1 inch of the edge.
- Arrange the chicken slices down the centre and sprinkle with the sesame seeds and prepared vegetables.
- Roll up tortillas and serve.
Nutrition Facts : Calories 637.2, Fat 24.7, SaturatedFat 6.1, Cholesterol 93.8, Sodium 1099.2, Carbohydrate 63.3, Fiber 6.8, Sugar 15.1, Protein 40.6
PF CHANG'S CHICKEN LETTUCE WRAPS
PF Chang's Chicken Lettuce Wraps
Provided by Aarthi Jagannathan
Categories Copycat Recipes Appetizer Lunch Dinner
Time 20m
Yield 8
Number Of Ingredients 19
Steps:
- Ingredients required - Sesame oil , minced garlic , ground chicken meat , pepper powder , salt , yellow chopped onions , minced garlic , chopped water chestnuts , soy sauce ,rice vinegar , prepared homemade hoisin sauce , green portion of the spring onions , lettuce and fried noodle for garnishing.
- Add sesame oil in a wide pan / wok and heat. Once hot add the grounded chicken , pepper powder , and salt and saute for five minutes . Now add chopped yellow onions and minced garlic and saute for two minutes . Add chopped water chestnuts and saute for one minute. Add Soy sauce ,rice vinegar and prepared homemade hoisin sauce and saute for two minutes. Switch off the flame. Garnish with chopped green spring onions.
- In a bowl combine all the ingredients under sauce, and mix / whisk well. Serve on the side with the chicken and lettuce and drizzle on the chicken before eating.
AIR-FRYER HOISIN CHICKEN WRAPS
I was inspired by the iconic Vietnamese banh mi sandwich, particularly the fresh carrot, cucumber and radish topping. It adds so much fresh flavor, color and crunch! -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. , Preheat air fryer to 400°. Drain chicken, discarding marinade; pat dry with paper towels. Arrange chicken in a single layer in greased air fryer; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces., Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts : Calories 439 calories, Fat 20g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 828mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.
HOISIN-GLAZED CHICKEN WRAPS
Categories Chicken Poultry Sauté Quick & Easy Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add chicken and garlic and sauté 2 minutes. Add green onions and sauté until chicken is cooked through, about 1 1/2 minutes longer. Stir in 2 tablespoons hoisin sauce. Remove from heat.
- Wrap tortillas in paper towels and heat in microwave on high 1 minute. (Or heat each tortilla in dry skillet over medium heat 1 minute per side.)
- Brush each warm tortilla lightly with some of remaining hoisin sauce. Sprinkle lettuce and cilantro over hoisin. Spoon chicken mixture in center of tortillas, dividing equally. Roll up and serve.
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- Warm oil in large skillet over medium heat. Add garlic, ginger and scallions and stir until fragrant, about 1 minute. Add chicken, hoisin sauce, vinegar and cashews and cook, stirring, until heated through, 2 to 3 minutes.
- Warm tortillas in microwave just to soften. Lay tortillas on a work surface. Divide lettuce among tortillas. Spoon chicken mixture into middle of each tortilla, sprinkle with carrots, wrap and serve.
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- Spray a wok with low calorie cooking spray and place over a medium to high heat. Add the onions and mushrooms and stir fry for 4-5 minutes until the onions begin to colour.
- Add in the chicken and drizzle a 1/4 of the sauce into the pan. Make sure all the chicken is coated and continue to cook 'for 2-3 minutes' until the chicken is coloured
- Add the rest of the sauce, carrots, broccoli, and red pepper. Turn down the heat to medium and simmer for 10 minutes until the carrots soften and the chicken is cooked through with no pink remaining.
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- Remove the skin from each piece of chicken and season with salt and pepper. Place on a baking sheet lined with foil or parchment paper.
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- Pull off the chicken skin, put both skin and legs into the pan, season with sea salt and black pepper and let the fat render out and the chicken get golden for 5 minutes, turning halfway, while you trim the spring onions and halve across the middle, putting the green halves aside.
- Meanwhile, deseed the chillies, then finely slice lengthways with the green spring onions and pop both into a bowl of ice-cold water to curl and crisp up.
HOISIN CHICKEN WRAPS WITH QUICK PICKLED CUCUMBER RECIPE ...
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5/5 (90)Category MainCuisine AsianTotal Time 25 mins
- Heat the oil in a large nonstick pan. Season the chicken thighs then brown, in batches if needed, for 2-3 minutes on each side until golden. Nestle all the chicken back into the pan; pour in 100ml water, put a lid on the pan and simmer for 5-6 minutes until cooked.
- Meanwhile mix together the cucumber with the vinegar, sugar and a pinch of salt. Set aside to pickle.
- Once the chicken is cooked, shred the meat with two forks. Discard the liquid in the pan; return the chicken and add the hoisin and soy sauce. Heat until bubbling, stirring. Heat the wraps; serve with the chicken, cucumber and spring onions.
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- Quarter the mushrooms. Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the mushrooms and fry for 5 min until crispy. Once crispy, transfer the mushrooms to a plate.
- Return the pan to a medium heat with another drizzle of oil (no need to wash it!). Add the chicken with a pinch of salt and cook for 3 min on each side until golden.
- Once golden, reduce the heat to medium-low, add the measured water to the pan, cover with a lid and cook for 10-15 min further.
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5/5 (3)Total Time 30 minsCategory Appetizer, Main CourseCalories 260 per serving
- Dice the onion, green onion, mushrooms, and chestnuts into small pieces. Place the vegetables into a large frying pan with a tablespoon of oil.
- On medium heat, cover the pan with a lid and steam/sauté for around 10 minutes, stirring every few minutes until the vegetables are tender. Once the vegetables are cooked through, add the ground chicken. Continue to cook until the chicken has fully browned.
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- Heat oil in large nonstick skillet over medium-high heat. Add chicken and garlic and sauté 2 minutes. Add green onions and sauté until chicken is cooked through, about 1 1/2 minutes longer. Stir in 2 tablespoons hoisin sauce. Remove from heat.
- Wrap tortillas in paper towels and heat in microwave on high 1 minute. (Or heat each tortilla in dry skillet over medium heat 1 minute per side.)
- Brush each warm tortilla lightly with some of remaining hoisin sauce. Sprinkle lettuce and cilantro over hoisin. Spoon chicken mixture in center of tortillas, dividing equally. Roll up and serve.
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