Chicken Lettuce Cups Recipes

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CHICKEN LETTUCE CUPS



Chicken Lettuce Cups image

This is a healthier version of a popular restaurant recipe for Chicken Lettuce Cups. It's loaded with vegetables for added nutrition and full of flavor!

Provided by Yumna Jawad

Categories     Appetizer

Time 30m

Number Of Ingredients 18

2 tablespoon olive oil
1 pound ground chicken
1 onion (diced)
1 teaspoon fresh ginger (minced)
2 cloves garlic clove (minced)
1 cup mushrooms (diced)
3-4 carrots (diced)
1/4 red pepper (diced)
2-3 celery stalks (diced)
2 green onions (thinly sliced)
Salt and freshly ground black pepper (to taste)
3 tablespoons creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons soy sauce (or tamari)
2 teaspoons sriracha (optional)
1 teaspoon fresh ginger (minced)
1 head butter lettuce (for serving)
Peanuts (for serving)

Steps:

  • Heat olive oil in a saucepan over medium high heat. Add the chicken, onions, ginger, garlic and vegetables. Season with salt and pepper. Cook until the chicken is browned, stirring frequently to break down the chicken, about 10 minutes.
  • Whisk together the ingredients for the sauce. If you're using fresh ginger, I recommend blending in the blender to make sure the sauce is smooth without any chunks of ginger.
  • Transfer the sauce to the skillet (leaving about 1/4 cup for serving, if desired) and cook for an additional 2-3 minutes to make sure the chicken mixture is well coated by the sauce.
  • To serve, scoop the chicken mixture on to the lettuce. Add peanuts, extra sauce and extra green onions, if desired.

Nutrition Facts : ServingSize 3 lettuce cups, Calories 234 kcal, Carbohydrate 9 g, Protein 17 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 65 mg, Sodium 488 mg, Fiber 2 g, Sugar 4 g

CHICKEN LETTUCE CUPS



Chicken Lettuce Cups image

Adults and kids alike enjoy the make-it-yourself aspect of these festive appetizers. The mint and cilantro add so much flavor, and the lettuce cup provides a refreshing crunch. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. -Katie Lee

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield serves 6 to 8.

Number Of Ingredients 13

1 packet stir-fry seasoning powder
1/4 cup water
2 tablespoons soy sauce
2 tablespoons freshly squeezed lime juice
1 teaspoon sugar
1 tablespoon canola oil
1 pound ground chicken breast
1 red bell pepper, diced
1/4 cup diced water chestnuts
2 tablespoons thinly sliced scallions
Pinch crushed red pepper flakes
1 head of romaine lettuce (inner leaves only), or 2 heads of butter lettuce and /or radicchio
For garnish: Mint, cilantro, bean sprouts, chopped peanuts

Steps:

  • In a small bowl, combine stir-fry seasoning, water, soy sauce, lime, juice and sugar. Set aside., Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10, minutes. Add red bell pepper, water chestnuts, scallions and red, pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mixture. Cook until liquid evaporates, about 2 to 3 minutes., Serve in lettuce cups garnished with mint, cilantro, bean sprouts and chopped peanuts.,

Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 525mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

CHICKEN LETTUCE WRAPS



Chicken Lettuce Wraps image

These are so yummy! They taste really close to the lettuce wraps that you can order from that famous Asian restaurant chain. The number of servings will depend on if this is an appetizer or main course for you and how big you make them. If an appetizer, then maybe 6 servings; if a main dish, then 4 servings.

Provided by tierncooks

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 6

Number Of Ingredients 15

1 ½ pounds ground chicken
1 red bell pepper, cut into large dice
½ cup soy sauce
2 tablespoons rice wine vinegar, or more to taste
1 tablespoon grated fresh ginger
5 dashes hot pepper sauce (such as Tabasco®)
1 teaspoon Asian (toasted) sesame oil
½ cup chunky peanut butter
3 tablespoons hot water
3 tablespoons soy sauce
5 dashes hot pepper sauce (such as Tabasco®)
6 large leaves of iceberg lettuce
2 carrots, shredded
1 tablespoon chopped green onion, or to taste
1 tablespoon chopped fresh cilantro

Steps:

  • Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
  • Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
  • Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
  • Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 10.7 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 3.2 g, Protein 33.8 g, SaturatedFat 2.2 g, Sodium 1892.9 mg, Sugar 4.4 g

CHICKEN LETTUCE CUPS



Chicken Lettuce Cups image

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

2 tablespoons light soy sauce
1 tablespoon hoisin sauce
2 tablespoons clear rice vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1/3 cup minced red onion
1 cup chopped canned button mushrooms
1/2 cup water chestnuts, minced
1 pound boneless, skinless chicken breasts, minced
8 to 10 inner leaves iceberg lettuce, edges trimmed and chilled
Handful of fresh cilantro leaves, coarsely chopped
1/4 cup unsalted roasted cashews, coarsely chopped

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.

ASIAN CHICKEN LETTUCE CUPS



Asian Chicken Lettuce Cups image

Provided by Guy Fieri

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 28

1/2 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
1 tablespoon sambal oelek (Asian chili sauce)
1 tablespoon plum sauce
1 tablespoon hoisin sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon chopped fresh cilantro
1 teaspoon sesame seeds, toasted
1/4 teaspoon toasted sesame oil
6 tablespoons canola oil
1 pound skinless, boneless chicken thighs, diced
1/3 cup diced carrot
1/3 cup diced celery
1/3 cup diced red bell pepper
1/3 cup diced sugar snap peas
1/3 cup diced red onion
1 teaspoon minced peeled ginger
1 teaspoon minced garlic
1/3 cup mung bean sprouts, halved
1/2 cup sliced shiitake mushroom caps
2 tablespoons diced scallions
1 tablespoon crushed peanuts
6 wonton wrappers
Kosher salt
Iceberg lettuce leaves, for serving
1/2 teaspoon black sesame seeds

Steps:

  • Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
  • Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
  • Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
  • Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.

FRIED CHICKEN LETTUCE CUPS



Fried Chicken Lettuce Cups image

For this recipe, we took everything you love about a fried chicken sandwich and turn it into a small, handheld appetizer. Cutting the chicken into bite-sized nuggets before covering it with batter and frying it, is key here - doing so transforms the protein into the perfect topping for crunchy lettuce cups.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h20m

Yield 14 to 16 lettuce cups

Number Of Ingredients 17

2 skinless, boneless chicken thighs, cut into 1/2-inch cubes
1 1/4 cups buttermilk
1/3 cup diced spicy dill pickles, plus 2 tablespoons brine
1/4 teaspoon cayenne pepper
1/4 cup sour cream
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 scallion, thinly sliced
2 tablespoons chopped fresh dill
Kosher salt
Vegetable oil, for frying
1 cup all-purpose flour
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon onion powder
Freshly ground black pepper
14 to 16 leaves Little Gem lettuce

Steps:

  • Combine the chicken, 1 cup buttermilk, the pickle brine and cayenne in a bowl. Cover and refrigerate at least 1 hour.
  • Meanwhile, whisk the remaining 1/4 cup buttermilk, the sour cream, lemon juice, Worcestershire sauce, scallion, dill and a pinch of salt in a separate bowl. Chill until ready to use.
  • Heat 2 inches of vegetable oil in a large pot until it reaches 350˚ F. Combine the flour, mustard powder, garlic powder, onion powder, 1 1/2 teaspoons salt and 1 teaspoon black pepper in a bowl. Remove the chicken from the buttermilk mixture, letting the excess drip off, and toss with the flour mixture. Fry until golden and cooked through, 6 minutes. Remove to a rack and season with salt.
  • Divide the fried chicken among the lettuce cups. Top with the chilled dressing and diced pickles.

SWEET AND SOUR CHICKEN LETTUCE CUPS RECIPE BY TASTY



Sweet And Sour Chicken Lettuce Cups Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, black peppercorn, medium sweet onion, medium sweet onion, garlic, bay leaves, water, oil, low sodium soy sauce, honey, lime juice, romaine lettuce, scallion

Provided by Joey Firoben

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
2 teaspoons salt, plus more to taste
2 teaspoons black peppercorn
½ medium sweet onion, halved
½ medium sweet onion, diced
6 cloves garlic, divided, 4 whole and 2 minced
2 bay leaves
6 cups water
1 tablespoon oil
¼ cup low sodium soy sauce
¼ cup honey
½ cup lime juice
4 large leaves romaine lettuce, for serving
¼ cup scallion, sliced

Steps:

  • Place the chicken breasts, salt, peppercorns, halved onion, whole garlic cloves, bay leaves, and water in a large pot.
  • Cover the pot and bring to a simmer over medium heat.
  • Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
  • Transfer the chicken to a cutting board and discard the cooking liquid. Using 2 forks, pull the chicken apart until shredded.
  • In a large nonstick pan, heat the oil over medium-high heat until shimmering.
  • Add the diced onion and a pinch of salt and sauté until softened, about 2 minutes.
  • Add the minced garlic and sauté until fragrant, about 30 seconds.
  • Add the soy sauce, honey, and lime juice and stir until the mixture has thickened slightly, about 2 minutes.
  • Add the shredded chicken and mix until everything is well incorporated.
  • Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
  • Top with sliced scallions.
  • Enjoy!

Nutrition Facts : Calories 269 calories, Carbohydrate 30 grams, Fat 6 grams, Fiber 1 gram, Protein 25 grams, Sugar 24 grams

THAI CHICKEN LETTUCE CUPS



Thai Chicken Lettuce Cups image

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

1 pound boneless skinless chicken breasts
1/2 cup reduced-sodium chicken broth
4 garlic cloves, minced
1 tablespoon sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons oyster sauce
1/2 teaspoon crushed red pepper flakes
2 cups torn basil leaves, divided
2 tablespoons hoisin sauce
12 Bibb or Boston lettuce leaves
2 cups cooked long grain rice
4 green onions, chopped
Shredded carrots and thinly sliced radishes

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.

CHICKEN LETTUCE CUPS



Chicken Lettuce Cups image

Adapted from a recipe by Guy Fieri, as published at Serious Eats, these cups are reminiscent of P F Chang's similar product, full of well-browned chicken and crispy fried wonton bits. http://bit.ly/mK7buW

Provided by DrGaellon

Categories     Chicken Breast

Time 50m

Yield 10 serving(s)

Number Of Ingredients 27

canola oil (see recipe)
5 wonton wrappers
1 head iceberg lettuce
1 teaspoon minced ginger
1/2 small red onion, diced 1/4-inch (1/3 cup)
1/4 red bell pepper, diced 1/4-inch (1/3 cup)
1/2 medium carrot, diced 1/4-inch (1/3 cup)
1/2 celery rib, diced 1/4-inch (1/3 cup)
10 sugar snap peas, diced 1/4-inch (1/3 cup)
1 teaspoon minced garlic
1/2 cup sliced stemmed shiitake mushroom
1/3 cup mung bean sprouts, cut into 1-inch pieces
1 lb boneless skinless chicken thighs, 1/2-inch diced
2 tablespoons sliced green onions
1 tablespoon minced unsalted peanuts
1/2 teaspoon black sesame seed
1 teaspoon toasted sesame seeds
1/2 cup soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon chili-garlic sauce
1 tablespoon plum sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 teaspoon minced cilantro
1/4 teaspoon sesame oil
1 tablespoon mirin

Steps:

  • For the Plum Sesame Sambal Sauce: Combine all the ingredients in a jar with a lid. Shake well before serving.
  • In a heavy saucepan, heat 2 cups canola oil to 350°F over medium heat, or until a bit of wonton wrapper sizzles when added. Add the wonton wrappers and fry for about 35 seconds, until lightly browned. Drain on a paper-towel-lined plate. Crush the fried wrappers into 1/4" pieces and set aside.
  • Cut the lettuce in half from top to bottom, remove the core, and carefully remove the 10 nicest leaves. Wash the lettuce in cold water and pat dry with paper towels. Stack the lettuce cups on a plate and refrigerate.
  • In a medium wok or large skillet over high heat, add 2 tablespoons canola oil. When the oil is hot and wisps of smoke appear, add the ginger, onion, and bell pepper. Cook 3 minutes, then add the carrot and celery and cook 2 minutes. Add the snap peas, garlic, shiitake mushrooms, and mung bean sprouts and cook 2 minutes more. Remove the vegetables from the wok and set aside.
  • Add the remaining 2 tablespoons of oil to the wok. When the oil is hot and wisps of smoke again appear, add the chicken and cook, constantly stirring, until cooked through, about 6 to 8 minutes. Return the vegetables to the wok with the chicken, then immediately add 1/4 cup of the Plum Sesame Sambal Sauce and stir, scraping up any browned bits. Cook for 30 seconds, or until the sauce thickens.
  • Transfer the chicken and vegetable mixture to a serving bowl and top with the green onion, crushed wontons, peanuts, and sesame seeds.
  • Serve by spooning chicken mixture into lettuce cups. Serve the remaining Plum Sesame Sambal Sauce alongside. Unused portion will last refrigerated for 14 days.

Nutrition Facts : Calories 107.3, Fat 3, SaturatedFat 0.6, Cholesterol 38.2, Sodium 921.9, Carbohydrate 8.3, Fiber 1.4, Sugar 2.4, Protein 12

CREAMY CHIPOTLE CHICKEN LETTUCE CUPS RECIPE BY TASTY



Creamy Chipotle Chicken Lettuce Cups Recipe by Tasty image

Here's what you need: chicken breast, coconut oil, milk, onion, garlic, cumin, dried oregano, canned chipotle pepper, salt, butter lettuce, pico de gallo

Provided by Joey Firoben

Categories     Appetizers

Time 30m

Yield 3 servings

Number Of Ingredients 11

12 oz chicken breast
1 tablespoon coconut oil
1 cup milk
1 onion, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 can canned chipotle pepper, minced
½ teaspoon salt
6 leaves butter lettuce
pico de gallo, or salsa

Steps:

  • Heat the coconut oil in a large nonstick skillet. Toss in the diced onion and salt and sauté for about 5 minutes.
  • Sprinkle in the ground dried oregano and cumin.
  • Add the minced chipotle and garlic and sauté until the garlic is fragrant, about 30 seconds.
  • Pour in the milk and stir the mixture to combine. You can use skim or low-fat milk instead of whole milk, but make sure to reduce it on a lower heat to avoid curdling the milk.
  • Once the mixture has bubbled and reduced slightly, mix in the shredded chicken until evenly coated.
  • Spoon the mixture evenly onto butter lettuce leaves. Top with pico de gallo or salsa and serve.
  • Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 13 grams, Fat 10 grams, Fiber 2 grams, Protein 38 grams, Sugar 7 grams

CHICKEN LETTUCE CUPS (MARTIN YAN)



Chicken Lettuce Cups (Martin Yan) image

Make and share this Chicken Lettuce Cups (Martin Yan) recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 dried black mushrooms
1/2 lb ground chicken or 1/2 lb ground turkey
1 1/2 teaspoons cornstarch
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
1/4 cup hoisin sauce
2 teaspoons soy sauce
1/2 teaspoon chili-garlic sauce
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 teaspoon minced ginger
1 -2 garlic clove, minced
1/2 red bell pepper, finely chopped
1/2 cup finely chopped water chestnut
2 teaspoons chopped fresh cilantro
8 small iceberg lettuce cups

Steps:

  • In a small bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes; drain.
  • Discard the stems, and coarsely chop the caps; set aside.
  • In a bowl, mix the chicken, cornstarch, and wine together; let stand for 10 minutes.
  • Make the sauce-combine all the sauce ingredients in a small bowl; set aside.
  • Place a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
  • Add in ginger and garlic; cook until fragrant, about 15 seconds.
  • Add in chicken mixture; stir fry until crumbly and no longer pink, about 2 minutes.
  • Add in bell pepper, water chestnuts, and mushrooms; stir-fry until the bell pepper is soft, 1-2 minutes; stir in cilantro; transfer to a serving plate.
  • To serve-arrange the lettuce cups on a plate alongside the sauce and the chicken mixture.
  • To eat-spread a little sauce in the lettuce cup, spoon in some of the chicken mixture, fold the lettuce around the filling, and eat the packet out of hand.

Nutrition Facts : Calories 177.4, Fat 6.9, SaturatedFat 1.2, Cholesterol 40.2, Sodium 472.8, Carbohydrate 14.6, Fiber 1.5, Sugar 6.2, Protein 13.6

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From pbs.org


CHICKEN LETTUCE CUPS RECIPE | MYRECIPES
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, pepper, and salt to pan; cook for 3 minutes, stirring to crumble. Stir in onion and next 5 ingredients (through olives); cook for 3 minutes or until chicken is done. Stir in cheese and juice. Spoon 1/4 cup chicken mixture into each lettuce leaf.
From myrecipes.com


SLOW-COOKER CHICKEN LETTUCE CUPS RECIPE | SOUTHERN LIVING
Step 1. Place first 4 ingredients in a 7-qt. slow cooker. Add chicken, 1/3 cup vinegar, and 1/2 cup water. Sprinkle chicken with salt and black pepper. Cover and cook on LOW 5 to 6 hours or until meat easily pulls from bone. Remove meat from bones; discard skin and bones. Shred meat. Pour cooking liquid through a fine wire-mesh strainer into a ...
From southernliving.com


BETTER THAN P.F. CHANG’S CHICKEN LETTUCE WRAPS
About 6-8 minutes. Add in the diced onion and let it sauté alongside the chicken for about 3-4 minutes. Next, add in the water chestnuts, cabbage, garlic and ginger. Stir and let cook for 5 minutes. Add into the cooked chicken and vegetables the sauce mixture and let cook all together for another 5 minutes. Serve in lettuce cup and garnish ...
From thestayathomechef.com


10 BEST LETTUCE CUPS APPETIZERS RECIPES | YUMMLY
2022-06-21 grilled chicken, wing sauce, peanuts, lettuce leaves, shredded carrots and 2 more Lemongrass Chicken Lettuce Cups Icing on the Steak peanuts, carrots, chicken mince, garlic, sweet chilli sauce, red capsicum and 6 more
From yummly.com


EASY GREEK CHICKEN LETTUCE CUPS RECIPE | HEALTHY FITNESS MEALS
2018-10-17 Cook the chicken breasts – In heated pan/grill pan with olive oil, cook and season the chicken breasts then cut into 1 inch pieces. Make your filling – In a large bowl, combine your filling ingredients then season and spritz with lemon juice. Fill your cups – Divide your chicken mixture evenly among the lettuce leaves. Serve and enjoy!
From healthyfitnessmeals.com


ORANGE CHICKEN LETTUCE CUPS - THE LEMON BOWL®
2016-06-16 Instructions. Heat oil in a wok or deep skillet over high heat. Sprinkle chicken cubes with salt and pepper then add to the hot pan. Stir-fry until golden brown on all sides, about 6-7 minutes. Remove chicken from pan and set aside. To the hot pan, add ginger, garlic and chili paste. Stir-fry for 30 seconds or until aromatic.
From thelemonbowl.com


BBQ CHICKEN SALAD - JESSICA GAVIN
2 days ago Flatten to an even thickness, about ½-inch thick. Repeat with the remaining piece. Season the Surface – In a small bowl, combine ¾ teaspoon salt and ½ teaspoon black pepper. Evenly season both sides of the chicken with the mixture. Cook the Chicken – Heat a large skillet or grill pan over medium heat.
From jessicagavin.com


BROWN RICE AND CHICKEN LETTUCE CUPS RECIPE - COOK WITH …
Directions. Cook instant rice according to package directions. Toss rice with 3/4 cup (175 mL) salsa. Divide evenly among lettuce leaves. Top with avocado, shredded chicken, carrots, beets, cucumber and green onions. Spoon remaining salsa over top.
From cookwithcampbells.ca


CHICKEN CAESAR LETTUCE CUPS RECIPE | EATINGWELL
Step 1. Preheat oven to 400 degrees F. Toss together bread and oil in a large bowl; spread in a single layer on a rimmed baking sheet. Bake in preheated oven until golden brown and toasted, about 10 minutes, stirring once halfway through cooking. Set aside to cool.
From eatingwell.com


CHICKEN LETTUCE WRAPS {INSPIRED BY P.F. CHANG'S} - THRIVING HOME
2022-06-27 Crock Pot Instructions: In large pan, saute the chicken and onions in cooking oil over medium-high heat until cooked through. Add chicken/onion mixture to slow cooker insert, along with the rest of the ingredients (garlic through cabbage), except the lettuce and rice. Cook on LOW for 2-3 hours.
From thrivinghomeblog.com


RANCH CHICKEN LETTUCE CUPS - HIDDEN VALLEY
2022-06-11 1. Wash and dry 8 lettuce leaves, set aside. 2. In a large bowl, whisk ½ of the HVR seasoning, lime juice, sesame oil and soy sauce together. 3. Stir in chicken chunks until evenly incorporated. 4. Tuck ½ cup of the chicken into each lettuce cup, sprinkle on the remaining ranch seasoning, garnish with fresh herbs, chiles and peanuts, if desired.
From hiddenvalley.com


SPICY CHICKEN LETTUCE CUPS - THE STAY AT HOME CHEF
Instructions. In a large skillet or two medium skillet heat the olive oil over medium high heat. Add in the sliced potatoes and chopped green beans and green onions. Stir occasionally until lightly charred and the potatoes are tender 7-10 minutes. While the vegetables are cooking whisk together the dressing ingredients.
From thestayathomechef.com


ROTISSERIE CHICKEN LETTUCE WRAPS - JOY BAUER
Preparation: Liberally coat a large skillet with nonstick oil spray and warm over medium-high heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until the onion becomes soft and lightly browned. Lower the flame to medium and add the hoisin sauce, soy sauce, rice vinegar, ginger, garlic, and chestnuts.
From joybauer.com


SPICY-SWEET CHICKEN LETTUCE CUPS RECIPE | MYRECIPES
Directions. Step 1. Combine first 6 ingredients in a medium saucepan. Bring mixture to a boil; cook 20 minutes. Remove from heat. Stir in carrot; let stand 10 minutes to soften. Add chicken to carrot mixture; let stand 5 minutes. Drain and discard liquid.
From myrecipes.com


CURTIS STONE’S STICKY CHICKEN LETTUCE CUPS RECIPE | COLES
STEP 1. Heat a large heavy non-stick frying pan over medium-high heat. Add the mince and cook, stirring occasionally, breaking up mince with a wooden spoon, for 4 mins or until just cooked through. Transfer to a heatproof bowl.
From coles.com.au


CHICKEN LETTUCE CUPS RECIPE | WILLIAMS SONOMA TASTE
2017-04-19 Directions. 1. To make the sauce, in a small bowl, whisk together the hoisin, vinegar and hot sauce. Set aside. 2. In a large fry pan over medium-high heat, warm the oil. Add the garlic and red pepper flakes and sauté just until the garlic is soft, about 1 minute.
From blog.williams-sonoma.com


CHICKEN AND BASMATI RICE LETTUCE CUPS | MINUTE® RICE
Instructions. Prepare these delicious and crisp lettuce cups in just 3 steps with a few simple ingredients! Step 1. Heat rice according to package directions. Step 2. Toss together rice, chicken, slaw and dressing; spoon into lettuce leaves. Step 3. Garnish with sliced almonds.
From minuterice.com


21 LETTUCE CUPS RECIPE - SELECTED RECIPES
We have compiled a list of the eight best side dishes perfect for serving with any lettuce wraps. 1 – Roasted Veggies. 2 – Sauteed Chicken and Mushrooms. 3 – Garlic Lemon Spinach. 4 – Grilled Corn on the Cob. 5 – Creamy Mac n Cheese.
From selectedrecipe.com


CHICKEN AND BEEF LETTUCE CUPS - BAKING BY DONNA
Stir until sugar dissolves. Heat a wok over high heat. Add half the beef mixture. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with the remaining beef mixture. Add a tablespoon of rice bran oil to the wok and cook the chicken strips. Cook for 1 to 2 minutes or until browned and cooked.
From bakingbydonna.com


CHICKEN CAESAR WRAP ⋆ REAL HOUSEMOMS
2022-06-20 Chicken: This recipe uses cooked, chopped chicken breast.It can be prepared any way you like it so this recipe is great to make with leftover chicken! Lettuce: You’ll need 2 cups of chopped romaine lettuce. Filling: It wouldn’t be a Caesar wrap without croutons, bacon bits, Caesar dressing, and of course freshly grated parmesan cheese. Wrap: This recipe will make …
From realhousemoms.com


ASIAN CHICKEN LETTUCE WRAPS • NOW COOK THIS!
2022-06-29 Add the hoisin sauce, oyster sauce, soy sauce, rice vinegar, ginger, brown sugar, sesame oil, and sriracha (if using); stir to combine and cook, stirring occasionally, for 2 minutes. Add the water chestnuts; stir to combine and cook, stirring occasionally, for another minute. Divide the chicken mixture evenly among the lettuce leaves; top each ...
From nowcookthis.com


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