Homemade Chicken Lettuce Wraps Food

CHICKEN LETTUCE WRAPS

Steps:

• Saute the shallots and garlic in sesame oil approx 2 minutes.
• add celery and red pepper approx 3 minutes.
• add chicken (make sure it's diced small) and salt and pepper.
• cook for about 5 minutes and add terriyaki sauce and chili paste stir.
• add cabbage, carrots and spinach continue to stir for about 5 minutes.
• add fresh basil toss and remove from heat. Salt and pepper to taste.
• Fill each lettuce cup with approx 3 or 4 heaping spoonfulls of chicken filling and serve!

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 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:

• Soak the Chinese mushrooms in hot water until soft, about 5 minutes. Then finely chop.
• Heat the olive oil in a large nonstick pan and cook the onion for a few minutes. Add the mushrooms and cook for another 2 minutes. Add the ground chicken and cook for 4 to 6 minutes, mixing the meat with the other ingredients as it cooks, so it breaks up into little pieces. Add the mirin or wine followed by the sesame oil, sesame seeds, oyster sauce, soy sauce, water chestnuts and garlic. Cook for a few minutes and let the mixture caramelize. Add the spring onions and remove from the heat. Spread a bit of plum sauce on the inside of each radicchio leaf. Then top with a spoonful of the chicken mixture.

P. F. CHANG'S CHICKEN LETTUCE WRAPS

Steps:

• To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
• Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
• Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
• Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
• Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.

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.

CHICKEN LETTUCE WRAPS

Steps:

• Wash the lettuce, dry, and separate the leaves. Set aside.
• Mix together the sauce ingredients.
• Heat the sesame oil in a non-stick frying pan on high heat.
• Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic.
• Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
• Add the bamboo shoots, water chestnuts, and celery to the frying pan.
• Add the sauce ingredients and cook at medium heat.
• Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken.
• Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.
• Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle.
• The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package.
• Continue with the remainder of the chicken and lettuce leaves. Serve.