Mango Chicken Lettuce Wraps With Crispy Noodles Recipes

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ALMOST-FAMOUS CHICKEN LETTUCE WRAPS



Almost-Famous Chicken Lettuce Wraps image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 23

1 large egg white
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breasts, diced
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
2 bundles cellophane noodles
Peanut oil, for frying
4 tablespoons peanut oil
3 cloves garlic, minced
1 teaspoon minced peeled ginger
1 jalapeno pepper, seeded and minced
4 scallions; 2 minced, 2 cut into 1-inch pieces
Kosher salt
1/4 teaspoon sugar
1/2 pound shiitake mushrooms, stemmed and diced
3/4 cup diced water chestnuts
Small lettuce leaves, for serving
Soy sauce, chili paste and/or hot mustard, for serving

Steps:

  • Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
  • Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
  • Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul

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

MANGO CHICKEN WRAPS



Mango Chicken Wraps image

These easy wraps are my go-to recipe when I want to make an exciting sandwich my family will love. The spiced chicken strips taste amazing with the tangy mango sauce.-Jan Warren-Rucker, Clemmons, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 5 servings.

Number Of Ingredients 18

1-1/2 cups chopped peeled mangoes
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1 teaspoon honey
1/4 cup fresh cilantro leaves
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1-1/2 teaspoons ground cumin
3/4 teaspoon garlic powder
3/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
Dash dried oregano
4 teaspoons olive oil
5 whole wheat tortillas (8 inches)
3/4 cup shredded Monterey Jack cheese
1 small sweet red pepper, julienned
3/4 cup chopped tomatoes
1 cup torn leaf lettuce

Steps:

  • In a food processor, combine the mangoes, onion, jalapeno, lime juice and honey. Cover and process until pureed. Stir in cilantro; set aside., In a large skillet, saute the chicken, cumin, garlic powder, chili powder, cayenne and oregano in oil until heated through. Spread mango sauce over tortillas. Layer with chicken, cheese, red pepper, tomatoes and lettuce; roll up.

Nutrition Facts : Calories 476 calories, Fat 18g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1116mg sodium, Carbohydrate 46g carbohydrate (15g sugars, Fiber 5g fiber), Protein 31g protein.

MANGO CHICKEN LETTUCE WRAPS



Mango Chicken Lettuce Wraps image

This uses a little sriracha, lime juice and olive oil for dressing, makes it quick and easy. It came from Good Housekeeping.

Provided by Margie99

Categories     Lunch/Snacks

Time 20m

Yield 12 wraps, 4 serving(s)

Number Of Ingredients 9

1 large ripe mango, peeled and chopped
1 cup finely chopped jicama
1/2 cup packed fresh mint leaves, finely chopped
1/4 cup lime juice
2 tablespoons extra virgin olive oil
1/2 teaspoon sriracha sauce (Asian chili sauce)
1/4 teaspoon salt
3 cups coarsley shredded chicken
12 boston lettuce leaves

Steps:

  • Combine mango, jicama, mint, lime juice, oil, chili sauce and salt in a bowl. You can cover at this point and refrigerate up to overnight if you would like.
  • Stir chicken into mango mixture. Put about 1/3 c up mixture into each lettuce leaf and enjoy.

Nutrition Facts : Calories 144.4, Fat 7.3, SaturatedFat 1.1, Sodium 151.3, Carbohydrate 20.7, Fiber 4, Sugar 15, Protein 1.9

CHINESE CHICKEN LETTUCE WRAPS



Chinese Chicken Lettuce Wraps image

I came up with this recipe trying to replicate lettuce wraps offered at Joey Tomato's. So far, I've determined, there are a number of elements that make the perfect lettuce wrap. A balance between savory taste and crunch - which is given by the combination of soy, hoisin and chiles accented by the addition of crispy noodle. I am sure this recipe will continue to evolve as I experiment with other flavors.

Provided by Delicia T

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 head iceberg lettuce
130 g egg noodles, Chinese style (or chow mein noodles)
2 tablespoons vegetable oil
2 chicken breasts, chopped into bite sized pieces
1 teaspoon garlic, minced
1/2 yellow onion, finely chopped
1/4 yellow pepper, finely chopped
1/4 red pepper, finely chopped
250 g sliced water chestnuts, slivered
2 cups shiitake mushrooms, slivered, matchstick (or crimini)
2 tablespoons soy sauce
1/2 teaspoon brown sugar
5 tablespoons hoisin sauce, use more if desired
1 tablespoon chili sauce, adjust to taste
2 scallions, slivered
1 teaspoon coriander or 1 teaspoon cilantro
1/4 cup peanuts, kettle cooked is best (crushed or whole)

Steps:

  • Unwrap lettuce into "cups" and wash thoroughly.
  • Heat vegetable oil in a wok, on medium high heat, and after a minute, add noodles. You will want to separate them with your fingers as you add so that the noodles are not clumpy. Cook for 5 to 10 minutes depending on the level of crispiness desired.
  • Prepare (chop) your chicken and vegetables as you wait.
  • Once the noodles are done, remove and set aside.
  • If desired, pour 1 tsp of oil in the same wok before you saute the garlic. Do this for about 30 seconds. Garlic can burn quickly so do not leave it too long.
  • Add chicken, stir fry until no longer pink.
  • Add onion, peppers, chestnuts, and mushrooms. Fry for about a minute.
  • While waiting for the vegetables to saute, combine soy sauce and sugar. Mix with a spoon until the sugar is dissolved.
  • Add the soy sauce mixture to the pan. Fry for about 2 minutes.
  • Add the hoisin sauce and chili paste.
  • Add the scallions, coriander and peanuts.
  • Serve over the noodles that were set aside. To assemble, spoon chicken and noodle mixture into lettuce cup. Wrap and enjoy :).
  • If desired, shrimp can be substituted for chicken. Note on hoisin sauce: because hoisin is a prominent flavour in this recipe, different types of sauces may alter the taste. Try to find a simple hoisin sauce by looking at the ingredients. I tend to stay away from additional vinegars or spices, but ultimately the choice is up to you.

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