Best Chinese Chicken Lettuce Wraps Recipes

BARBECUED CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
• Preheat a large skillet or wok to high.
• Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Unwrap lettuce into "cups" and wash thoroughly.
• Heat vegetable oil in a wok, on medium high heat, and after a minute, add noodles. You will want to separate them with your fingers as you add so that the noodles are not clumpy. Cook for 5 to 10 minutes depending on the level of crispiness desired.
• Prepare (chop) your chicken and vegetables as you wait.
• Once the noodles are done, remove and set aside.
• If desired, pour 1 tsp of oil in the same wok before you saute the garlic. Do this for about 30 seconds. Garlic can burn quickly so do not leave it too long.
• Add chicken, stir fry until no longer pink.
• Add onion, peppers, chestnuts, and mushrooms. Fry for about a minute.
• While waiting for the vegetables to saute, combine soy sauce and sugar. Mix with a spoon until the sugar is dissolved.
• Add the soy sauce mixture to the pan. Fry for about 2 minutes.
• Add the hoisin sauce and chili paste.
• Add the scallions, coriander and peanuts.
• Serve over the noodles that were set aside. To assemble, spoon chicken and noodle mixture into lettuce cup. Wrap and enjoy :).
• If desired, shrimp can be substituted for chicken. Note on hoisin sauce: because hoisin is a prominent flavour in this recipe, different types of sauces may alter the taste. Try to find a simple hoisin sauce by looking at the ingredients. I tend to stay away from additional vinegars or spices, but ultimately the choice is up to you.

CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Preheat a large skillet or wok to high.
• Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2.
• Add mushrooms and cook another minute or two.
• Add salt and pepper to season, then garlic and ginger. Cook a minute more.
• Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture.
• Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly.
• Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side.
• Add wedged oranges to platter to garnish.
• To eat, pile spoonfuls into lettuce.

CHINESE CHICKEN LETTUCE WRAPS OR "CHINESE TACOS"

Steps:

• Preparation: Mince chicken breast meat.
• Chop bamboo shoots, water chestnuts, and black mushrooms into small pieces, then boil in hot water for one minute.
• Wash lettuce thoroughly, tear into round leaves and set on small plates.
• (The piece of lettuce should look like a bowl.) Mince peanuts.
• Cooking: Deep fry the rice noodles and set in the center of lettuce.
• Heat one tsp.vegetable oil in a pan, stir-fry minced garlic first.
• Add the chicken meat and cook over medium heat until almost dry.
• Next add bamboo shoots, water chestnuts and black mushrooms, stir-fry with soy sauce and sugar for one minute before adding a dash of white pepper and sesame oil.
• Remove from the stove and pour mixture over the fried rice noodles.
• Sprinkle the minced peanuts over chicken dish (or substitution of pine nuts) Scoop two spoonfuls of the chicken mixture into one lettuce cup.
• Drizzle with hoisin sauce.
• Eat and enjoy!

RACHAEL RAY'S CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Remove the tough stems from the mushrooms and brush with a damp towel to clean; slice mushrooms. Chop chicken into small pieces.
• Preheat large skillet to high.
• Add oil to hot pan. add chicken and sear for two minutes. Add mushrooms and cook for another minute. Season with salt and pepper, then add garlic and ginger. Cook for a minute more.
• Grate orange zest into the pan, add bell pepper, water chestnuts, and scallions. Cook for another minute, continuing to stir-fry the mixture.
• Add hoisin sauce and toss to coat. Transfer to serving platter and pile the iceberg wedges along the edge.
• To eat, pile spoonfuls into Boston lettuce leaves and squeeze an orange wedge over. Wrap up and eat.

BARBECUED CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Chop chicken into small pieces. Preheat large skillet to high. Add oil to hot pan. Add to chicken to pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or 2. Add salt and pepper to taste, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper, water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin and toss to coat the mixture evenly. Transfer the hot chopped barbecue chicken to serving platter and pile the lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

BEST CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Cut chicken into 1-inch pieces and place on a plate; put plate in freezer for 20 mins until starting to harden around edges. Meanwhile, whisk marinade ingredients together in a large bowl. Working in 2 batches, pulse chicken about 10 times, for 1/8 to 1/4 inch pieces. Add chopped chicken to bowl with marinade and stir to coat; place in fridge for about 15 mins. Whisk all stir fry sauce ingredients together in a bowl. Heat 1T peanut oil in a large nonstick skillet over high heat until shimmering and starting to smoke. Add chicken; stir constantly for 3-4 mins, preventing it from clumping; remove once it begins to brown and set aside. Add another 1T of oil; let it heat up. Add mushrooms and celery; stir fry 3-4 mins. Add garlic, scallions and water chestnuts, stir fry for just a minute. Add chicken back into skillet. Give sauce a quick whisk and add to skillet.Stir to combine everything and heat through. Serve over rice or in lettuce wraps, w/hoisin and garnished w/scallions.

CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Remove the tough stems from the mushrooms and brush with a damp towel to clean; slice the mushrooms. Chop the chicken into small pieces.
• Preheat a large skillet or wok to high.
• Add the oil to the hot pan. Add the chicken to the pan and sear the meat by stir-frying for a minute or two. Add the mushrooms and cook for another minute or two. Season with salt and pepper, then add the garlic and ginger. Cook for a minute more. Grate the orange zest into the pan, add the bell pepper bits, water chestnuts, and scallions. Cook for another minute, continuing to stir-fry the mixture. Add the hoisin sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to a serving platter and pile the quartered wedges of crisp iceberg lettuce alongside. Add the wedged oranges to the platter to garnish. To eat, pile spoonfuls into the lettuce leaves and squeeze an orange wedge over. Fold up the wrap and eat.