THAI CHICKEN LETTUCE WRAPS
Made from a quick stir-fry of chicken and Thai Style Sweet & Spicy Chili Cooking Sauce, these lettuce cups are easy to personalize. Put out peanuts, onions, peppers, plus herbs like basil or cilantro if you have them, and let everyone at the table build their own meal.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Add the chicken and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Turn the heat to medium low and stir in the Thai Style Sweet & Spicy Chili Cooking Sauce. Bring to a simmer and cook until the chicken is cooked through, about 3 minutes.
- Divide the meat and sauce among the lettuce leaves and top with the peanuts, onions and jalapenos. Serve with rice on the side.
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
THAI LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
- Heat a grill pan over high heat.
- Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
- For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
- To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!
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 STYLE LETTUCE WRAPS
Another one of my creations...several recipes tweaked together and made Flat Belly Style!! I use either chicken I grill with s/p and Chinese 5 spice or tofu sauteed in oil.
Provided by DreMama
Categories Vegetable
Time 45m
Yield 8 wraps, 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil and saute garlic, one minute. Add bean sprouts, mushrooms, carrots and cabbage-stir and cover. Cook over medium-low heat for 10-15 minutes or until veggies are soft (stir veggies around during this time, each time replacing the lid).
- Combine chicken, lime juice, rice wine vinegar, sugar, sesame oil, soy sauce, and fish sauce in separate bowl while veggies cook.
- Add chicken to veggie mix and cook until moisture is mostly evaporated.
- Serve in lettuce with 2 tablespoons chopped peanuts and basil to taste.
Nutrition Facts : Calories 327.8, Fat 18.6, SaturatedFat 3, Cholesterol 52.5, Sodium 214.9, Carbohydrate 17.6, Fiber 4.9, Sugar 9.2, Protein 25.9
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- Stir together sugar, salt, and 1/2 cup of the rice vinegar in a medium bowl until dissolved. Stir in carrots; let stand until carrots begin to soften, at least 10 minutes or up to 30 minutes.
- Meanwhile, heat 3 teaspoons of the sesame oil in a large saucepan over medium-high. Add ginger and garlic, and cook, stirring often, until aromatic, about 1 minute. Add turkey; cook, stirring occasionally, until turkey is crumbled, lightly browned, and cooked, 6 to 7 minutes. Stir in fish sauce and 1 1/2 tablespoons of the soy sauce until fully coated.
- Whisk together peanut butter, water, honey, Sriracha, and remaining 1 1/2 teaspoons soy sauce, 1/2 teaspoon sesame oil, and 1 teaspoon rice vinegar in a small bowl until well combined.
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