ASIAN LETTUCE WRAPS
Steps:
- Heat a large skillet to med-high heat. Add peanuts and stir occasionally until roasty. Remove from pan and set aside.
- Heat 1 tbsp oil in same skillet over med heat. Add garlic and sauté until softened. Add chicken, stir fry until no longer pink.
- Add onion, pepper, chestnuts and mushrooms. Sauté for 1 min.
- Meanwhile, dissolve the brown sugar in the soy sauce. Add to the vegetables in the pan. Continue to stir fry for about 2 mins.
- Add the hoisin sauce and chili paste.
- Stir in green onions and remove from heat.
- To assemble: Place noodles on the lettuce, then the stir fried meat and veggies, and top with peanuts.
THAI CHICKEN LETTUCE WRAPS
Made from a quick stir-fry of chicken and Thai Style Sweet & Spicy Chili Cooking Sauce, these lettuce cups are easy to personalize. Put out peanuts, onions, peppers, plus herbs like basil or cilantro if you have them, and let everyone at the table build their own meal.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Add the chicken and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Turn the heat to medium low and stir in the Thai Style Sweet & Spicy Chili Cooking Sauce. Bring to a simmer and cook until the chicken is cooked through, about 3 minutes.
- Divide the meat and sauce among the lettuce leaves and top with the peanuts, onions and jalapenos. Serve with rice on the side.
JOEY'S SEAFOOD AND GRILL CHICKEN THAI LETTUCE WRAPS
Katie Kiesow, Watertown, requested the recipe for Chicken Thai lettuce Wraps served at Joey's Seafood and Grill, 12455 W. Capitol Drive, Brookfield. She wrote "Thank you! These are awesome!" Josh Miller, manager, sent the recipe, which is typically served as an appetizer.
Yield 4 appetizer or 2 main-dish servings
Number Of Ingredients 11
Steps:
- Make Thai chili slaw first: In medium bowl, combine cabbage, water chestnuts, almonds, ½ cup Thai sweet chili sauce and carrots. Mix well, then set aside. Grill chicken, char-broil or cook on a flat-top grill until it reaches 165 degrees when tested with a meat thermometer. Remove from heat, cool slightly and cut into long strips. Set aside. Pour vegetable oil into medium-size pan, skillet or deep-fryer until it reaches at least 2 inches in depth. Heat to 400 degrees. When oil is hot, add rice sticks in batches. When rice sticks come to the top of the oil, remove and drain briefly on paper toweling. This will take about 10 seconds. To assemble: On a large serving platter decoratively arrange rice sticks, reserved Thai chili slaw and chicken strips, lettuce and small bowls that contain the remaining Thai sweet chili sauce and the spicy peanut sauce. Have diners use lettuce leaves to wrap up the rice sticks, slaw and chicken. Dip wraps in the two sauces or drizzle sauces over the wraps. Sauces also can be added to chili slaw before wrapping. Note: Chili sauce and rice sticks are available at Asian markets and in Asian food sections of some grocery stores.
THAI LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
- Heat a grill pan over high heat.
- Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
- For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
- To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!
GRILLED CHICKEN LETTUCE WRAPS
Provided by Patrick and Gina Neely : Food Network
Time 37m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat a grill to medium-high heat.
- Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.
- While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.
- Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.
- Shred the chicken with a fork, or dice with a knife.
- Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.
- Preheat a grill to medium heat.
- Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.
- With your knife, slice the corn kernels from the cob and add to a bowl.
- Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.
Nutrition Facts : Calories 518 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 132 milligrams, Sodium 1068 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 58 grams, Sugar 31 grams
THAI GLAZED CHICKEN LETTUCE WRAPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Thinly slice the chicken into strips and sprinkle with grill seasoning.
- Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.
More about "joeys seafood and grill chicken thai lettuce wraps recipes"
THAI CHICKEN LETTUCE WRAPS - AVERIE COOKS
From averiecooks.com
THAI CHICKEN SALAD LETTUCE WRAPS - SOBEYS INC.
From sobeys.com
THAI CHICKEN LETTUCE WRAPS - JO COOKS
From jocooks.com
THAI CHICKEN LETTUCE WRAPS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BEST THAI GLAZED CHICKEN LETTUCE WRAPS RECIPES - FOOD NETWORK …
From foodnetwork.ca
2.7/5 (86)Total Time 15 minsServings 4
CLASSIC CHICKEN SALAD RECIPE - IFOODREAL.COM
From ifoodreal.com
JOEY'S SEAFOOD RESTAURANTS - MENU - SOUPS & GREENS
From joeys.ca
JOEY'S SEAFOOD RESTAURANTS - MENU - SANDWICHES
From joeys.ca
JOEY'S SEAFOOD RESTAURANTS - MENUS
From joeys.ca
P.F. CHANG'S LETTUCE WRAPS [EASY COPYCAT RECIPE] | TASTE OF HOME
From tasteofhome.com
THAI CHICKEN SALAD LETTUCE WRAPS - SAFEWAY
From safeway.ca
RAINBOW THAI CHICKEN LETTUCE WRAPS | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
JOEYS CHICKEN LETTUCE WRAPS RECIPES
From tfrecipes.com
THAI CHICKEN LETTUCE WRAPS (WITH THE BEST SAUCE!) - CARLSBAD …
From carlsbadcravings.com
THAI CHICKEN LETTUCE WRAPS - A PINCH OF HEALTHY
From apinchofhealthy.com
JOEY'S SEAFOOD AND GRILL CHICKEN THAI LETTUCE WRAPS
From archive.jsonline.com
BEST THAI CHICKEN LETTUCE WRAPS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
JOEY'S SEAFOOD AND GRILL CHICKEN THAI LETTUCE WRAPS | RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love