Quick Asian Lettuce Chicken Wraps Food

ASIAN-INSPIRED CHICKEN LETTUCE WRAPS

Steps:

• Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl.
• Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
• Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
• Fill lettuce leaves with chicken mixture and top with reserved green onions.

ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
• Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
• Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
• Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
• Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
• To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

QUICK ASIAN LETTUCE WRAPS

Steps:

• In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
• Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
• To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

ASIAN CHICKEN LETTUCE WRAPS (BETTER THAN P.F. CHANG'S)!

Steps:

• Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
• Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
• Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
• Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
• Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
• Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

QUICK ASIAN LETTUCE CHICKEN WRAPS

Steps:

• Cut chicken breasts into thin strips. Add butter to skillet and melt over medium to high heat. Add onion and garlic and cook 1 minute to get the flavors flowing into the butter. Add chicken, hoisin sauce and cook until chicken is white on the outside but still pink on the inside (approximately 5 minutes). Add the chinese five spice, black pepper and soy sauce and cook another 5 minutes on medium to high heat, reduce temperature and simmer covered 5-10 minutes so the chicken becomes tender.
• Fold into lettuce wraps!
• This is very filling, low carb and low calorie. Enjoy!

ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Heat oil and cook chicken until brown.
• Add soy, mae ploy, sesame seeds, pine nuts, rice vinegar, garlic,and ginger and cook one minute.
• Serve in ramikin garnished with ground peanuts and fresh chopped cilantro.
• Scoop into iceberg lettuce leaves.

CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Preheat a large skillet or wok to high.
• Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2.
• Add mushrooms and cook another minute or two.
• Add salt and pepper to season, then garlic and ginger. Cook a minute more.
• Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture.
• Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly.
• Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side.
• Add wedged oranges to platter to garnish.
• To eat, pile spoonfuls into lettuce.

EASY ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Whisk together water and cornstarch in large mixing bowl until smooth.
• Stir in teriyaki sauce.
• Add chicken and water chestnuts.
• Mix to coat.
• Marinate for 30 minutes.
• Cook and stir in small batches in hot oil in a wok or large skillet until no longer pink.
• Serve with rice noodles, shredded carrots and lettuce leaves or flour tortillas.

ASIAN LETTUCE WRAPS

Steps:

• Brown the chicken in the oil in large skillet.
• Add soy, sweet chili /mae ploy sauce, sesame seeds, pine nuts, rice vinegar, garlic,and ginger.
• Cook one minute.
• Wrap in lettuce leaves with chopped peanuts and cilantro.