Chicken Lettuce Cups Recipes

Steps:

• Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
• Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
• Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
• Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

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.

Steps:

• In a small bowl, combine stir-fry seasoning, water, soy sauce, lime, juice and sugar. Set aside., Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10, minutes. Add red bell pepper, water chestnuts, scallions and red, pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mixture. Cook until liquid evaporates, about 2 to 3 minutes., Serve in lettuce cups garnished with mint, cilantro, bean sprouts and chopped peanuts.,

Steps:

• In a medium saute pan over high heat, add oil. Add vegetables, and chicken, saute for 45 seconds. Deglaze with sambal sauce for 30 seconds.
• Add wonton to lettuce cup, pour chicken and veg mix into cup, top with green onions and peanuts. Garnish lettuce cups with black sesame seeds.
• Mix all ingredients thoroughly. Shake before serving.

Steps:

• Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
• Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
• Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
• Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.