Asian Style Chicken Lettuce Wraps Recipes

ASIAN-INSPIRED CHICKEN LETTUCE WRAPS

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.

ASIAN CHICKEN LETTUCE WRAPS (BETTER THAN P.F. CHANG'S)!

Steps:

• Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
• Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
• Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
• Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
• Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
• Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

ASIAN-STYLE CHICKEN LETTUCE WRAPS

Steps:

• Heat the sesame oil in a large skillet over MED heat and add the onion. Cook until the onion becomes translucent, about 4-5 minutes.
• Add the chicken breast pieces and cook for about 5 minutes.
• Mix the garlic and ginger paste, brown sugar, soy sauce, tomato paste, rice vinegar, sriracha, hoisin sauce and chili paste together in a small mixing bowl.
• In another small bowl, whisk together the chicken broth and cornstarch until smooth.
• Once the chicken has cooked, pour the sauce over the chicken and stir. Let it cook for about 2 minutes, then add the chicken broth/cornstarch mixture and stir.
• Reduce the heat to MED LOW and let the sauce simmer for 5-8 minutes, or until thickened to your liking.
• Stir in the peanuts, then remove the skillet from the heat and let it cool for 5-10 minutes. Keep in mind the sauce will continue to thicken as it cools.
• Lay the lettuce on a plate, add some filing to the middle, then garnish with sesame seeds and chopped green onions and serve.

LETTUCE WRAPS

Steps:

• In small bowl, combine preserves, lime juice, soy sauce and garlic; mix well. Spoon 1/4 cup sauce into 1-cup measuring cup. Stir in cornstarch until smooth; set aside. Refrigerate remaining sauce in bowl until serving time.
• Heat oil in medium skillet over medium-high heat until hot. Add chicken; cook 5 to 7 minutes or until browned, stirring frequently. Stir in cucumber, carrot, peanuts, gingerroot and garlic. Stir in reserved sauce with cornstarch. Cook 2 to 3 minutes or until bubbly and thickened, stirring constantly. Spoon mixture into shallow dish. Cover; refrigerate 30 minutes or until cooled.
• Spoon 2 tablespoons chicken mixture onto center of each lettuce leaf. Fold sides of lettuce in toward center; roll up like burrito. Secure with toothpicks. Place seam side down on serving platter. Serve immediately, or cover and refrigerate until serving time. Serve wraps with sauce.