SPICY CHICKEN LETTUCE WRAPS
This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. -Brittany Allyn, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.
Nutrition Facts : Calories 303 calories, Fat 12g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 981mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein.
SPICY SZECHUAN CHICKEN LETTUCE WRAPS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 31m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Split boneless chicken in half. If too thick, pound out to make thinner.
- In a medium bowl, mix together radish, carrots, bean sprouts, and scallions. Add Szechwan sauce.
- In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken breasts lightly with rub. Cut the chicken into strips.
- In a large skillet over high heat, add the grapeseed oil. Once hot, sear the chicken breasts for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platter to let cool. Once cooled, dice or shred the chicken.
- Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve.
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
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
FIVE-SPICE TURKEY & LETTUCE WRAPS
Found online at Eating Well, I like that it uses brown rice since I'm trying to convert our household from white rice to brown. You can serve with your choice of dipping sauce and some fresh sliced mango on the side!
Provided by carmenskitchen
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
- 2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
- 3. To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.
Nutrition Facts : Calories 341.4, Fat 12.6, SaturatedFat 3.1, Cholesterol 89.9, Sodium 562.8, Carbohydrate 33.5, Fiber 4.4, Sugar 8.3, Protein 24.1
ACCIDENTAL FIVE-SPICE CHICKEN LETTUCE WRAPS
This recipe was originally a five-spice roast chicken drumsticks from this show called chinese made easy on the food channel but when i used the chicken breats they were dry so i got the idea from a dish i saw when i went to BJ'S resturant and brewhouse, so here it is, hope you enjoy !!!!!
Provided by PATRICIA ELSTON @Godsgift
Categories Chicken
Number Of Ingredients 14
Steps:
- in a bowl combine garlic, ginger, honey, oil (you can use any oil that you have), dry sherry, five spice powder. add the drumsticks ( but if you don't have drumsticks 2 to 4 chicken breasts or if you really don't have anything, 2 cups of chicken strips would work too.
- (when you use the chicken strips a george forman grill will work.) for the drumsticks and chicken breasts preheat your oven to 350 degrees F, arrange them on a roasting pan and roast for 30 minutes or until they are done.
- now this is where the variation comes in if you used the chicken strips or chicken breasts, while the chicken is cooking, chop up your bell pepper, mushrooms, onions, and carrots put in a bowl. in another bowl add your hoisin sauce a tablespoon of soysauce and a little water or sherry to break up the thickness of the hoisin sauce. put in the microwave for about 20 seconds, when the chicken is done and you have chopped them up add the chicken to the carrot mixture and then add the sauce mixture and mix well
- once everything is mixed well together tear of a leaf of iceberg lettuce or romaine lettuce and add chicken mixture and enjoy.
SPICY SZECHUAN CHICKEN LETTUCE WRAPS
Awesome as an appetizer OR a meal. I saw this on the Food Network one Sunday morning and I just had to jot down the recipe to try it out; it looked absolutely divine! Since I haven't made it myself yet, I am unsure as to how many servings it is. From what it looked like on TV, I am estimating it will make about 18 lettuce wraps.
Provided by cali_love
Categories Lunch/Snacks
Time 30m
Yield 18 lettuce wraps, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, mix the 5 spice powder, cayenne pepper, sea salt, and black pepper together. Set aside.
- Slice the chicken breasts in half lengthwise, and pound out in between two sheets of plastic wrap. This is to ensure even cooking.
- Sprinkle on spice mixture evenly on both sides of the chicken breasts, lightly patting "rub" onto the chicken.
- Heat oil in pan over medium high/high heat and fry chicken until lightly browned. (If your breasts are pounded out thin, it should not take too long to cook.) Put a little bit of butter (about 1/2 tbsp) on the top of each chicken breast, and drizzle lemon juice as well, for extra flavor. Flip chicken breasts over to cook the other side and repeat process.
- Once the chicken has been fully cooked, remove from heat and place onto a platter and allow to rest for 10-15 minutes.
- While the chicken is resting, prepare the slaw mix. Peel and wash your carrots and daikon radish. If you have a mandolin, you may use that to slice the carrots. Otherwise, thinly slice the carrots and daikon into julienned strips.
- In another bowl, combine the carrots, daikon, diced green onions, bean sprouts, and Szechuan sauce together.
- Thinly slice the chicken breasts. You can either slice them into strips or dice them, depending on your preference.
- Arrange a little of the slaw mix and the chicken onto each bib lettuce cup. If you are unable to find bib lettuce, you can try using regular iceberg lettuce cups instead.
- If you are serving this as an appetizer, it should serve about 4-6 people.
Nutrition Facts : Calories 152.8, Fat 6.7, SaturatedFat 3.9, Cholesterol 49.5, Sodium 265.9, Carbohydrate 8.8, Fiber 2.7, Sugar 4.3, Protein 15
SPICY CHICKEN LETTUCE WRAPS
Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal.
Provided by Christina Chaey
Categories Bon Appétit Dinner Chicken Soy Green Onion/Scallion Garlic Poultry Lettuce Quick & Easy Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 10
Steps:
- Mix soy sauce, sambal oelek, brown sugar, and fish sauce in a small bowl; set aside.
- Heat oil in a skillet over medium. Add scallions and garlic and cook, stirring occasionally, until softened (a little color is okay), about 3 minutes. Add chicken and lightly season with salt. Cook, breaking up with a wooden spoon and tossing occasionally, until chicken is cooked through, 5-7 minutes. Add reserved soy sauce mixture and cook, tossing occasionally, until liquid is almost completely reduced, about 2 minutes.
- Serve chicken mixture with lettuce, herbs, lime wedges, and more sambal oelek for making lettuce wraps.
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- In a medium bowl, combine all ingredients for chicken except canola oil and stir to combine. Cover and marinate in fridge for 30 minutes up to 2 hours.
- Prepare lettuce wraps. Carefully peel away leaves of lettuce from the head, trying not to tear the leaves, and trim excess ends with kitchen shears. Wash and dry lettuce leaves, and place on platter.
- In large non-stick frying pan over medium high heat, add one tablespoon canola oil. Add half of the chicken to pan and let cook for 2 minutes or until browned. Flip chicken over and cook other side for another 2 minutes or until cooked through and no longer pink inside. Remove chicken and place on paper towel lined plate. Wipe any brown bits from pan with a clean paper towel and add pan back to heat. Add one tablespoon canola oil and cook remaining chicken.
- Assemble wraps. Place about 1 to 2 ounces of rice noodles inside each lettuce wrap, followed by carrots, cucumber, and chicken. Add remaining garnishes and serve.
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