Thai Chicken Lettuce Wraps Recipe 435

THAI CHICKEN LETTUCE WRAPS

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.

THAI CHICKEN LETTUCE WRAPS

Steps:

• In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

THAI LETTUCE WRAPS

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!

THAI CHICKEN LETTUCE WRAPS RECIPE - (4.3/5)

Steps:

• Mix all the ingredients for the sauce in a small bowl, stir to combine well. Clean the butter lettuce, peel each leaf off the stem, set aside. Heat up a wok or skillet on medium heat and add the oil. When the oil is heated, add the onion and garlic, stir-fry until they are slightly browned. Add the ground chicken, stir continuously with the spatula, breaking up the lumps. Add the cashew nuts, fish sauce, and sweet soy sauce. Stir to combine well. Continue to cook until the filling becomes dry but remains moist. Add the cilantro and turn off the heat. To assemble the lettuce wraps, add 1 tablespoon of the filling onto the middle of the butter lettuce, and top with some sauce. Wrap it up and eat immediately. *If you can't find sweet soy sauce, just use regular soy sauce and add a little sugar to taste.

THAI CHICKEN LETTUCE CUPS

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.