CHICKEN LETTUCE CUPS
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
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
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
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
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
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
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.
ASIAN CHICKEN LETTUCE CUPS
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
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
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
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
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
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.
CHICKEN LETTUCE CUPS
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
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
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
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)
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
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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