Tantalizing Chicken Lettuce Wraps Food

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:

• Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
• Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
• Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
• Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

TANTALIZING CHICKEN LETTUCE WRAPS

Steps:

• Heat canola oil in a large wok or skillet over medium heat; cook and stir onion, mushrooms, garlic, and ginger for 2 minutes. Add ground chicken; cook and stir, breaking chicken into smaller pieces, until chicken is no longer pink, about 5 minutes.
• Pour soy sauce and vinegar over chicken mixture and stir. Add corn and water chestnuts to chicken mixture; cover and cook for 4 minutes. Add snap peas; cover and cook for 2 minutes. Stir sesame oil into chicken mixture.
• Scoop about 1/4 cup chicken mixture into each lettuce leaf. Fold leaf around the filling.

TANTALIZING CHICKEN LETTUCE WRAPS

Steps:

• Heat canola oil in a large wok or skillet over medium heat; cook and stir onion, mushrooms, garlic, and ginger for 2 minutes. Add ground chicken; cook and stir, breaking chicken into smaller pieces, until chicken is no longer pink, about 5 minutes.
• Pour soy sauce and vinegar over chicken mixture and stir. Add corn and water chestnuts to chicken mixture; cover and cook for 4 minutes. Add snap peas; cover and cook for 2 minutes. Stir sesame oil into chicken mixture.
• Scoop about 1/4 cup chicken mixture into each lettuce leaf. Fold leaf around the filling.

CHICKEN LETTUCE WRAPS

Steps:

• In a big skillet over med-high heat, warm the oil.
• Add in the chicken and celery; saute for 2 minutes, breaking up the chicken with a spoon.
• Add the onions, mushrooms, ginger, and garlic and saute until chicken is lightly browned and the vegetables are tender, about 5 minutes.
• Stir in the water chestnuts, soy sauce, sugar, and cayenne; simmer, uncovered, until the soy has evaporated and the flavors are blended, about 5 minutes.
• Taste and adjust seasonings.
• To serve, spoon the mixture onto the lettuce leaves, roll up, and eat in hand.

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!

TANTALIZING CHICKEN LETTUCE WRAPS

Steps:

• Heat canola oil in a large wok or skillet over medium heat; cook and stir onion, mushrooms, garlic, and ginger for 2 minutes. Add ground chicken; cook and stir, breaking chicken into smaller pieces, until chicken is no longer pink, about 5 minutes.
• Pour soy sauce and vinegar over chicken mixture and stir. Add corn and water chestnuts to chicken mixture; cover and cook for 4 minutes. Add snap peas; cover and cook for 2 minutes. Stir sesame oil into chicken mixture.
• Scoop about 1/4 cup chicken mixture into each lettuce leaf. Fold leaf around the filling.

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.