CHICKEN LETTUCE CUPS (MARTIN YAN)
Make and share this Chicken Lettuce Cups (Martin Yan) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes; drain.
- Discard the stems, and coarsely chop the caps; set aside.
- In a bowl, mix the chicken, cornstarch, and wine together; let stand for 10 minutes.
- Make the sauce-combine all the sauce ingredients in a small bowl; set aside.
- Place a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
- Add in ginger and garlic; cook until fragrant, about 15 seconds.
- Add in chicken mixture; stir fry until crumbly and no longer pink, about 2 minutes.
- Add in bell pepper, water chestnuts, and mushrooms; stir-fry until the bell pepper is soft, 1-2 minutes; stir in cilantro; transfer to a serving plate.
- To serve-arrange the lettuce cups on a plate alongside the sauce and the chicken mixture.
- To eat-spread a little sauce in the lettuce cup, spoon in some of the chicken mixture, fold the lettuce around the filling, and eat the packet out of hand.
Nutrition Facts : Calories 177.4, Fat 6.9, SaturatedFat 1.2, Cholesterol 40.2, Sodium 472.8, Carbohydrate 14.6, Fiber 1.5, Sugar 6.2, Protein 13.6
THAI CHICKEN LETTUCE CUPS
Fresh, light Thai flavor - from Cooking Light and one of my new favorites. The filling can be done ahead of time and reheated before filling the leaves or served cold. Both are wonderful
Provided by stacylu
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 261.2, Fat 13.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 604, Carbohydrate 8.4, Fiber 1.4, Sugar 3.9, Protein 26.3
KUNG PAO CHICKEN (MARTIN YAN)
Make and share this Kung Pao Chicken (Martin Yan) recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
- In another bowl, combine all sauce ingredients.
- Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds.
- Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
- Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
- Add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes.
- Return chicken and chiles to wok; stir-fry 1 minute.
- Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
Nutrition Facts : Calories 415.3, Fat 23.4, SaturatedFat 3.4, Cholesterol 54.9, Sodium 953, Carbohydrate 24.6, Fiber 5, Sugar 12.2, Protein 27.3
ASIAN CHICKEN LETTUCE CUPS
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.
TERIYAKI CHICKEN LETTUCE CUPS
The humble lettuce cup straddles the line between perfect hand-held party food and exciting weeknight dinner. These cups hold a warm Asian-inspired chicken salad packed with salty, sweet and spicy flavors--just right for a summer meal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 12 lettuce cups
Number Of Ingredients 16
Steps:
- Heat the chicken according to the package instructions. Let cool slightly, then cut into medium dice.
- Whisk together the lime juice, vegetable oil, sesame oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Add the chicken, rice cakes, cilantro, mint, peanuts, scallions, carrot, cucumber and bell pepper and toss well to coat.
- Lay 12 of the lettuce leaves on a serving platter and double up each with one of the remaining leaves. Divide the chicken salad among the lettuce cups and top with some chili-garlic sauce, the sesame seeds and a squeeze of lime.
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