ASIAN CHICKEN SALAD LETTUCE CUPS
"I serve this salad in lettuce leaves or in pita pockets to friends who enjoy something a bit out of the ordinary. This is fast, easy, a bit exotic and, best of all, delicious." If you like peanut butter, this is the chicken salad for you! Mary Bergfeld - Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.
Nutrition Facts : Calories 237 calories, Fat 13g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 1253mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
ASIAN-INSPIRED CHICKEN LETTUCE WRAPS
Yummy ground chicken lettuce wraps with Asian flavors.
Provided by Ashley Graeff
Categories Appetizers and Snacks Wraps and Rolls Lettuce Wraps Recipes
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 23.5 g, Cholesterol 66.3 mg, Fat 9 g, Fiber 4.4 g, Protein 29.1 g, SaturatedFat 1.5 g, Sodium 951.5 mg, Sugar 8.9 g
CHINESE CHICKEN LETTUCE CUPS
These make a delicious entree to an Asian meal. If you like you can used minced pork instead of chicken.
Provided by Terese
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over the rice noodles.
- Allow to sit for 5 minutes then drain.
- Cut into smaller lengths.
- Heat a wok or non stick pan over a high heat with the oil.
- Add the chicken mince and stir fry for 4 minutes or until cooked through breaking up with a wooden spoon.
- Add the garlic and ginger and fry for a further 2 minutes.
- Toss in the noodles and stir until heated through.
- In a small bowl combine the sweet chilli sauce, fish sauce and soy sauce and stir through the mince.
- Remove from the heat and stir through the coriander.
- Serve in the lettuce cups.
ASIAN CHICKEN SALAD CUPS
A delicious chicken salad with Asian-inspired flavors served in individual bread bowls. Perfect for a light lunch!
Provided by SunnyDaysNora
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 20
Steps:
- Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
- Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
- Stir dressing into chicken mixture to thoroughly coat salad with dressing.
- Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.
Nutrition Facts : Calories 187 calories, Carbohydrate 15.8 g, Cholesterol 18.8 mg, Fat 11 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 1.9 g, Sodium 386.5 mg, Sugar 4.7 g
CHICKEN LETTUCE CUPS
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory minced pigeon meat. Since we have no intention of domesticating the pigeons outside my New York City apartment window (pigeon meat is hard to find in the United States), we've substituted chicken in this recipe, which tastes equally as delicious. Chuck all the filling ingredients in a food processor if you're in a hurry, but larger chunks of mushrooms and water chestnuts add texture. Don't forget the fresh cilantro leaves heaped on top.
Provided by Mary Kate Tate
Categories Chicken Appetizer Lunch Lunar New Year Healthy Lettuce Sugar Conscious Dairy Free Peanut Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 15
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.
THAI CHICKEN LETTUCE CUPS
Lettuce wraps make light, lively appetizers. These are easy to make because the slow cooker does most of the work. Just load it up and let things get cooking. When the chicken is cooked, just shred and serve. -Robin Haas, West Roxbury, Massachusetts
Provided by Taste of Home
Categories Appetizers Lunch
Time 2h40m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a 1-1/2-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 2-1/2 hours. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in 1-1/2 cups basil and hoisin sauce; heat through., Serve in lettuce leaves with rice, green onions, carrots, radishes and remaining basil. Freeze option: Freeze cooled chicken mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
FIVE-SPICE CHICKEN LETTUCE WRAPS
Steps:
- In a large resealable plastic bag, combine the first four ingredients and ½ teaspoon of salt. Place chicken in bag, seal and turn to coat. Refrigerate 8 hours or overnight. , In a small saucepan, combine vinegar, water, sugar and remaining 1/2 teaspoon salt. Bring to a boil; whisk until sugar is dissolved. Remove from heat. Place carrots in a small bowl, pour vinegar mixture over top. Refrigerate 8 hours or overnight. , Drain and discard marinade. On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Cool slightly; slice into strips. , Divide chicken among lettuce leaves, top with pickled carrots, green onions and cilantro. Sprinkle with coconut, if desired.
Nutrition Facts : Calories 236 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 625mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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THAI-STYLE MINCED CHICKEN LETTUCE CUPS - ONCE UPON A …
From onceuponachef.com
Cuisine Asian, ThaiTotal Time 45 minsCategory DinnerCalories 580 per serving
- If using iceberg lettuce: fill a large bowl with cold water. Place the head of lettuce on a cutting board; cut off the stem, then cut around the inner core of the lettuce and remove (do not cut all the way through the lettuce; just deep enough to remove the core). Discard the flimsy, ragged outer leaves and then place the head of lettuce in the bowl of water. Gently pull apart the leaves, then place them on a paper towel to dry. Cut any large leaves in half. Chill the lettuce cups in refrigerator until ready to serve. (If using butter lettuce, you won't have any issues pulling apart the leaves so this step is not necessary.)
- Heat the oil in large sauté pan over medium heat. Add the onion and ginger and cook, stirring frequently, until soft, 4-5 minutes. Add the garlic and cook 1 minute more.
- Add the ground chicken and turn the heat up to high. Cook, breaking up the meat with a wooden spoon, until partially cooked through, about 3 minutes. Add the soy sauce, fish sauce, brown sugar, lime zest, lime juice and red pepper flakes and continue cooking, stirring frequently to break up the meat, until the chicken is cooked through, 5-6 minutes more. Off the heat, stir in the scallions, cilantro, mint and nuts. Taste and adjust seasoning if necessary. Spoon into lettuce cups and serve with optional garnishes.
- Freezer-Friendly Instructions: The meat mixture can be frozen in an airtight container for up to 3 months and reheated in the microwave om on the stovetop until hot.
ASIAN CHICKEN LETTUCE CUPS - INQUIRING CHEF
From inquiringchef.com
5/5 (1)Total Time 25 minsCategory Main DishCalories 480 per serving
- In a small mixing bowl (or a mason jar with a lid), combine all ingredients for the sauce. Whisk or shake until smooth and evenly combined. (Sauce can be made up to a week ahead.)
- Heat a wok or skillet over medium-high heat. Add oil and when it begins to shimmer, add bell peppers and saute until tender, about 3 minutes.
- Add ground chicken and saute until chicken is cooked through, about 3 minutes more. Carefully drain off any liquid in the pan and return the pan to the heat. Add water chestnuts and sauce and bring to a simmer. Simmer until sauce thickens and coats chicken, 2 minutes. Squeeze the juice of 2 lime wedges over the filling (reserve the other wedges to serve with dinner).
ASIAN CHICKEN LETTUCE CUPS | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 25 mins
- In a large skillet or wok, heat 1 tbsp. oil over medium-high. Add the chicken and cook, breaking apart with a wooden spoon, until browned, 4 minutes.
- Reduce the heat to medium, add the carrot and the remaining 1 tbsp. oil and cook, stirring, 2 minutes. Add the garlic and scallion whites and cook 1 minute. Stir in the hoisin mixture and cook until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the lettuce leaves among 4 plates. Top each leaf with the chicken mixture; sprinkle with the scallion greens.
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