Thai Minced Chicken In Lettuce Leaves Recipes

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 GROUND CHICKEN BASIL

Steps:

• Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.
• Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.

THAI MINCED CHICKEN SALAD

Steps:

• Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
• Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
• Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

SPICY MINCE & LETTUCE CUPS

Steps:

• Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
• Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.

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.

THAI MINCED CHICKEN IN LETTUCE LEAVES

Steps:

• Finely chop the chicken in a food processor, or use a chefs knife to finely mince. In a small skillet over medium high heat, heat oil and sauté chicken for 5 to 8 minutes, or until opaque throughout.
• In a medium bowl, combine the cooked chicken and remaining fillin ingredients. Cover and refrigerate for at least 30 minutes or overnight. Taste and adjust the seasoning with lime juice, fish sauce, and cayenne.
• To serve, spoon 1 heaping tablespoon of filling into each lettuce leaf and serve.

THAI CHICKEN LETTUCE CUPS

Steps:

• Place chicken in food processor; pulse until coarsely ground.
• Heat a large nonstick skillet over medium heat.
• Add chicken, broth and ginger to pan; cook 8 minutes or until chicken is done.
• Drain well, transfer to a large bowl.
• Add water chestnuts, red onion, green onions, cilantro, lime juice, sugar/splenda, fish sauce and salt to bowl; toss well.
• Place 1/3 c chicken mixture into each lettuce leaf.
• Serve with peanuts and serrano.