Asian Style Chicken Lettuce Wraps Recipes

ASIAN LETTUCE WRAPS

Steps:

• Lightly coat a 5-quart or larger slow cooker with nonstick spray. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
• Heat the olive oil in a large skillet over medium high. Add the chicken and brown the meat, breaking it into small pieces. Continue cooking until no longer pink, about 4 to 6 minutes. Stir in the white and light green parts of the green onions, ginger, and garlic. Cook 30 additional seconds.
• Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, red pepper flakes, and sauce. Cover and cook on LOW for 2 to 3 hours until the mixture is thickened and the chicken is ultra tender. (Do not be tempted to cook on HIGH, as the chicken will become tough.) Stir in the water chestnuts and green parts of the green onions.
• To serve, separate the butter lettuce leaves and fill with the chicken mixture. Enjoy hot.

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.

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 RECIPE - (4.5/5)

Steps:

• Grill chicken until just done, do not over cook. Allow to cool and then dice. (If you are not going to grill the chicken. Dice the meat into small pieces. Heat the oil in wok or skillet, add chicken and stir fry until done. Remove chicken from the pan and set aside. Add an additional tablespoon of oil to the pan and continue with instructions below). In a small bowl or ramekin, mix together the stir fry sauce and set aside. Prepare all ingredient by chopping and dicing to pea size pieces. Heat the oil in a wok or large skillet over medium high heat. Add water chestnuts, onion, garlic, and pepper. Stir fry until onions are slightly tender about 2 - 3 minutes. Add mushrooms and stir fry for another minute. Add chicken and herbs, stir to mix well. Add stir fry sauce and mix well to coat. Remove from heat. Serve the chicken mixture in lettuce cups with an assortment of condiments such as Asian barbecue sauce, Spicy Thai Peanut Sauce, and Garlic Red Chili Sauce. Asian barbecue sauce: Put all ingredients into a small sauce pan and heat until sauce just begins to boil stirring constantly. Reduce heat to a low simmer and cook until sauce has reduced by about half and has thickened to a syrup. Chill before serving.

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.