No Cook Asian Chicken Lettuce Wraps Recipes

NO-COOK ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Trim off and discard root ends of green onions. Cut off and slice green tops and set aside. In a food processor combine white parts of the green onions, the chicken breast, sweet pepper, 1 tablespoon of the vinegar, the oil, black pepper and, if desired, crushed red pepper. Cover and pulse with several on-off turns until chicken mixture is finely chopped. Transfer to a medium bowl. Add cabbage and toss to combine. Divide chicken mixture into four individual microwave safe container; chill.
• For the dipping sauce, in a small bowl combine sliced green onion tops, the remaining 2 tablespoons vinegar, the water, and soy sauce. Divide among 4 small containers.

ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Heat the oil in a medium to large skillet (I use a 10") over medium-high heat.
• Add the chicken and onions to the skillet; cook, stirring occasionally and breaking up the chicken into small pieces, until the chicken is cooked through and no longer pink.
• Reduce the heat to medium-low; add the garlic and cook, stirring constantly, for one minute.
• 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 with some of the carrots, cucumbers and green onions.
• Serve immediately.