Stir Fried Chicken In Lettuce Cups Food

STIR-FRIED CHICKEN IN LETTUCE CUPS

Steps:

• Whisk together the soy sauce, honey and cilantro in a small bowl and set aside.
• Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 2 minutes. Add the bell pepper and cook, stirring occasionally, until just tender, about 2 minutes. Add the garlic and ginger and cook, stirring, about 1 minute, then add the chicken and cook, stirring, occasionally, until cooked through, about 7 minutes.
• Stir in the soy sauce mixture and salt and cook until the juices evaporate, about 2 minutes.
• Spoon the filling into the lettuce cups and serve immediately. To eat, roll up the filling in the lettuce like a burrito.

LETTUCE CUPS WITH STIR-FRIED CHICKEN

Steps:

• Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; place on platter with leaves. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews. Roll leaves around filling and dip into chili sauce.

ASIAN CHICKEN LETTUCE CUPS

Steps:

• Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
• Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
• Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
• Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.

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

CHILI-GLAZED FRIED-CHICKEN LETTUCE CUPS

Steps:

• Fried Chicken: Fill a large, heavy pot halfway with oil; heat over medium until it registers 375 degrees on a thermometer. (Bringing the heat up slowly helps maintain a steady cooking temperature.) Meanwhile, pound chicken thighs to an even thickness. Let stand, covered, 30 minutes, while setting up a dredging station: Place 1 cup flour in a shallow dish, stir together buttermilk and Old Bay in a bowl, and stir together remaining 1 1/2 cups flour and baking powder in another shallow dish. Season all three with salt and pepper.
• Stir 1/3 cup buttermilk mixture into baking-powder mixture; it will create small flour clumps, which will give the chicken a delicious craggy surface once it's fried. Two pieces at a time, dredge chicken in plain flour, then dip in remaining buttermilk mixture, allowing excess to drip off. Place in clumpy flour mixture, pressing firmly to adhere and completely coat chicken. Transfer to a rimmed baking sheet fitted with a wire rack.
• Working in batches, fry chicken, flipping once, until golden brown and cooked through, about 4 minutes a batch, adjusting heat as needed to keep oil temperature between 360 and 380 degrees. Transfer to a clean wire rack to drain (and lock in that fresh-from-the-fryer crunch). Season with salt; let cool 10 minutes. To serve, lightly brush cut sides of rolls with softened butter; toast in a dry skillet over medium-high heat until golden, 2 to 3 minutes.
• Lettuce Cups: In a small saucepan over medium heat, simmer honey, sambal oelek, fresh lime juice, and reduced-sodium soy sauce until reduced to about 1/3 cup. Let cool; brush over fried chicken. Slice into strips and serve with cilantro leaves, Bibb lettuce, sliced cucumbers and carrots, lime wedges, and remaining sauce for dipping.

CHICKEN LETTUCE CUPS

Steps:

• Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
• Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
• Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
• Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

FRIED CHICKEN LETTUCE CUPS

Steps:

• Combine the chicken, 1 cup buttermilk, the pickle brine and cayenne in a bowl. Cover and refrigerate at least 1 hour.
• Meanwhile, whisk the remaining 1/4 cup buttermilk, the sour cream, lemon juice, Worcestershire sauce, scallion, dill and a pinch of salt in a separate bowl. Chill until ready to use.
• Heat 2 inches of vegetable oil in a large pot until it reaches 350˚ F. Combine the flour, mustard powder, garlic powder, onion powder, 1 1/2 teaspoons salt and 1 teaspoon black pepper in a bowl. Remove the chicken from the buttermilk mixture, letting the excess drip off, and toss with the flour mixture. Fry until golden and cooked through, 6 minutes. Remove to a rack and season with salt.
• Divide the fried chicken among the lettuce cups. Top with the chilled dressing and diced pickles.

SUMMER CHICKEN STIR FRY

Steps:

• Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the chicken and garlic, then sauté until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate.
• Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
• Next, throw the chicken back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Pour it onto a big platter.
• Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

SPICY-CRUNCHY CHICKEN SALAD IN LETTUCE CUPS

Steps:

• In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.
• Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.
• Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.

CHICKEN LETTUCE CUPS (MARTIN YAN)

Steps:

• In a small bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes; drain.
• Discard the stems, and coarsely chop the caps; set aside.
• In a bowl, mix the chicken, cornstarch, and wine together; let stand for 10 minutes.
• Make the sauce-combine all the sauce ingredients in a small bowl; set aside.
• Place a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
• Add in ginger and garlic; cook until fragrant, about 15 seconds.
• Add in chicken mixture; stir fry until crumbly and no longer pink, about 2 minutes.
• Add in bell pepper, water chestnuts, and mushrooms; stir-fry until the bell pepper is soft, 1-2 minutes; stir in cilantro; transfer to a serving plate.
• To serve-arrange the lettuce cups on a plate alongside the sauce and the chicken mixture.
• To eat-spread a little sauce in the lettuce cup, spoon in some of the chicken mixture, fold the lettuce around the filling, and eat the packet out of hand.

CHICKEN LETTUCE CUPS

Steps:

• In a small bowl, combine stir-fry seasoning, water, soy sauce, lime, juice and sugar. Set aside., Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10, minutes. Add red bell pepper, water chestnuts, scallions and red, pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mixture. Cook until liquid evaporates, about 2 to 3 minutes., Serve in lettuce cups garnished with mint, cilantro, bean sprouts and chopped peanuts.,

STIR-FRIED LEMON CHICKEN

Steps:

• In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir in the soy sauce, sherry or broth and lemon juice until smooth. Add the chicken and lemon zest; toss to coat. Refrigerate for 30 minutes., Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the rice; cook and stir for 5 minutes or until rice begins to brown. Add the broth, salt, pepper and remaining ginger. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until rice is tender., In a large skillet or wok, stir-fry peppers in 2 tablespoons oil until crisp-tender. Remove from the skillet and keep warm. In the same pan, cook chicken mixture in remaining oil until chicken juices run clear. Stir in peppers and onions. Serve with rice.