THAI LETTUCE FOLDS
Try this and tell me what you think. You could substitute "Fry Chik"(vegetarian chicken).Fresh! Enjoy!
Provided by Sharon123
Categories Thai
Time 35m
Yield 16 appetizer servings
Number Of Ingredients 15
Steps:
- Heat peanut oil in a large skillet over medium high heat 1 minute.
- Add garlic and chicken; cook, stirring constantly, 3 to 5 mins.
- or until chicken is lightly browned.
- Add broth and cook over medium heat until most of liquid evaporates.
- Stir in green onions and next 5 ingredients.
- Spoon 2 tbls.
- chicken mixture onto each lettuce leaf; sprinkle with bean sprouts, and fold over.
- Serve with cucumber dipping sauce.
- Cucumber Dipping Sauce: In small bowl, stir together plain low fat yogurt, cucumber and dried dill weed, crushed.
- Cover, refrigerate until serving time.
- Makes 1 cup.
THAI CHICKEN LETTUCE WRAPS
Inspired by Thai ingredients, this recipe is perfect for lunch or a light dinner. Use lettuce instead of a tortilla wrap to reduce calories and carbs, and amp up chicken with lime juice, chiles and basil for a quick and healthy sandwich alternative. Lettuce wraps are surprisingly travel-friendly: pack the lettuce leaves and filling separately and assemble when it's time for lunch.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- For the chicken: Combine the tamari, oil, lime juice, ginger and chiles in a medium bowl. Add the chicken to the bowl and coat it in the marinade. Marinate for about 1 hour at room temperature.
- Preheat the oven to 350 degrees F. Remove the chicken from the marinade, and discard the remaining marinade.
- Place the chicken on a baking sheet and roast until the internal temperature reaches 160 degrees F, 20 minutes. Remove the chicken from the oven and rest it for 10 minutes. Once cool enough to handle, shred the meat.
- For the wrap: In a separate bowl, combine the cabbage, peanuts, lime juice and basil. Season with salt and pepper.
- Lay out 1 lettuce leaf, place one-quarter of the shredded chicken, then 1/2 cup cabbage salad in the leaf. Repeat for the remaining lettuce and filling. Fold the wraps and enjoy.
THAI GLAZED CHICKEN LETTUCE WRAPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Thinly slice the chicken into strips and sprinkle with grill seasoning.
- Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.
THAI LETTUCE WRAPS
This is one of Rachael Ray's recipes that I got off of the food network website. They're really incredible! Talk about flavor! It's from her 30 minute meals show. However, this took me about 35 minutes to make (with the sesame noodles that she made with them on the same show) probably because I can't chop as fast! They go perfectly with her recipe for 'Cold and Spicy Sesame Noodles'(which can be made un-spicy very easily), which I will also be posting.
Provided by ChipotleChick
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large skillet over high until hot.
- Add the vegetable oil, then the chicken.
- Cook for two minutes stirring constantly.
- Toss in the ginger, garlic, bell pepper, cabbage/carrot mix and green onions.
- Stir-fry another two minutes.
- Add the plum sauce and toos for one minute, then add the basil.
- Drizzle in fish sauce and turn to coat evenly.
- Pour into a bowl.
- Place small heaps of chicken mixture onto a 1 or 2 leaf thick piece of lettuce.
- Sprinkle cucumber over it and fold to eat like a taco.
THAI CHICKEN LETTUCE WRAPS
This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. -Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
Nutrition Facts : Calories 284 calories, Fat 19g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 222mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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