THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 BIG wraps
Number Of Ingredients 20
Steps:
- Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
- Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
- Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
- Slice cooked chicken on an angle. Toss with veggies and herbs.
- In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
- Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
SPICY CHICKEN LETTUCE WRAPS
This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. -Brittany Allyn, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.
Nutrition Facts : Calories 303 calories, Fat 12g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 981mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein.
LOW FAT SPICY-PEANUT CHICKEN LETTUCE WRAPS
Make and share this Low Fat Spicy-Peanut Chicken Lettuce Wraps recipe from Food.com.
Provided by Chef RayRay
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Use 1 tsp olive oil to coat a large saucepan or wok and put on high heat. Chop chicken breast into bite sized pieces. Chop onions and cabbage into medium strips. Finely chop garlic. Grate carrot with a peeler into thick strips.
- Add chicken, onions and carrots carefully to hot pan and heat until onions begin to brown. Add cabbage, snap peas, and water chestnuts. Add bean sprouts LAST, waiting until all other vegetables are mostly cooked.
- As vegetables cook add salt, pepper, and cayenne pepper to taste. If pan gets a bit dry, instead of adding oil, use a half cup of water. When vegetables are mostly cooked, add peanut butter and a 1/4 cup of water, mix well and reduce. Remove pan from heat and let sit one or two minutes.
- Chop one head of lettuce in half. Discard outer leaves and remove hard stalk. Pull leaves from the head, and try your hardest to keep them intact. Use lettuce leaves like a tortilla, filling them with hot chicken and vegetables.
- Meal is complete when served with brown rice. Meal is also great when made vegetarian style.
Nutrition Facts : Calories 248.9, Fat 9.5, SaturatedFat 2.3, Cholesterol 46.4, Sodium 117.8, Carbohydrate 23.6, Fiber 7.1, Sugar 10, Protein 20.3
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PEANUT CHICKEN LETTUCE WRAPS - CHELSEA'S MESSY APRON
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5/5 (7)Total Time 35 minsCategory DinnerCalories 138 per serving
- SAUCE: To a small powerful blender jar (I use a mini Blendtec/twister jar) add 1/4 cup creamy peanut butter, 3 tablespoons honey (See Note 1), 2 tablespoons olive oil, 1 tablespoon + 2 teaspoons water, 1 and 1/2 tablespoons rice vinegar, 1 and 1/2 tablespoons low sodium soy sauce, 1/8 teaspoon pepper, 1/8 teaspoon cayenne pepper (optional, depending on your preference for heat), and 1/4 teaspoon salt. Blend until smooth and refrigerate while preparing everything else.
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- CHICKEN CONT.: Preheat an indoor or outdoor grill for medium-high heat (400-450 degrees F on an outdoor grill) and generously oil the grates (Note 2). Cook on the preheated grill until the chicken is golden and no longer pink in the center, about 4-5 minutes per side (or until chicken registers 165 degrees F). Remove, cover with foil, and let stand for 5-10 minutes. When cooled slightly, dice the chicken into bite-sized pieces. To saute the chicken instead see Note 3.
- VEGGIES: Prep veggies while chicken is cooking: slice a bell pepper into small matchstick-sized pieces, cut matchstick carrots use prepared matchstick carrots. Cut the cucumber(s) into matchstick pieces. If you aren't using salted nuts, add a pinch of salt to the veggies. Finely chop the peanuts.
SPICY THAI CHICKEN LETTUCE WRAPS | CREME DE LA CRUMB
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- Whisk together sauce ingredients and set aside. Dice chicken into small pieces - less than 1/2 inch.
- Drizzle pan with oil. Add chicken and saute over medium heat about 5 minutes until browned. Add red peppers and cook another 2-3 minutes until peppers are tender and chicken is fully cooked through.
- Fill lettuce leaves with chicken and pepper mixture, then top with peanut sauce and chopped peanuts. Serve with fresh lime wedges if desired, for squeezing on top, and chopped cilantro.
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- To make the Spicy Peanut Sauce: In a small bowl, add peanut butter, coconut aminos/tamari, fresh cilantro, raw honey, lime juice, fresh ginger, garlic clove, and red pepper flakes. Using a whisk, mix all the ingredients until the sauce is smooth. Set aside.
- Heat a large skillet to medium high heat. Add olive oil to the pan along with garlic cloves and minced ginger. Saute for 30 seconds and add ground chicken to the pan. Cook the chicken, stirring frequently, until there is no more pink, approximately 6-8 minutes. Add in the ground cloves and sea salt. Stir mixture and set aside.
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