Best Martin Yans Lettuce Cups Recipes

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CHICKEN LETTUCE CUPS (MARTIN YAN)



Chicken Lettuce Cups (Martin Yan) image

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

2 dried black mushrooms
1/2 lb ground chicken or 1/2 lb ground turkey
1 1/2 teaspoons cornstarch
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
1/4 cup hoisin sauce
2 teaspoons soy sauce
1/2 teaspoon chili-garlic sauce
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 teaspoon minced ginger
1 -2 garlic clove, minced
1/2 red bell pepper, finely chopped
1/2 cup finely chopped water chestnut
2 teaspoons chopped fresh cilantro
8 small iceberg lettuce cups

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



Thai Chicken Lettuce Cups image

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

1 1/2 lbs boneless chicken breasts, coarsley chopped
3 tablespoons fat-free chicken broth
1 teaspoon minced peeled fresh ginger
1/2 cup chopped water chestnut
1/4 cup chopped red onion
1/4 cup sliced green onion
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon sugar (or splenda)
2 tablespoons fish sauce
1/8 teaspoon salt
1 head bibb lettuce (leaves separated)
1/4 cup chopped peanuts
4 teaspoons sliced serrano chilies (about 2)

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)



Kung Pao Chicken (Martin Yan) image

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

2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 lb boneless skinless chicken, cut into 1-inch pieces
1/4 cup chinese black vinegar or 1/4 cup balsamic vinegar
1/4 cup chicken broth
3 tablespoons chinese rice wine or 3 tablespoons dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili-garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 (8 ounce) can sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts

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



Asian Chicken Lettuce Cups image

Provided by Guy Fieri

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 28

1/2 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
1 tablespoon sambal oelek (Asian chili sauce)
1 tablespoon plum sauce
1 tablespoon hoisin sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon chopped fresh cilantro
1 teaspoon sesame seeds, toasted
1/4 teaspoon toasted sesame oil
6 tablespoons canola oil
1 pound skinless, boneless chicken thighs, diced
1/3 cup diced carrot
1/3 cup diced celery
1/3 cup diced red bell pepper
1/3 cup diced sugar snap peas
1/3 cup diced red onion
1 teaspoon minced peeled ginger
1 teaspoon minced garlic
1/3 cup mung bean sprouts, halved
1/2 cup sliced shiitake mushroom caps
2 tablespoons diced scallions
1 tablespoon crushed peanuts
6 wonton wrappers
Kosher salt
Iceberg lettuce leaves, for serving
1/2 teaspoon black sesame seeds

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



Teriyaki Chicken Lettuce Cups image

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

One 10-ounce package refrigerated cooked teriyaki chicken breasts
1/4 cup fresh lime juice (from about 2 limes), plus wedges for serving
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
Kosher salt and freshly ground black pepper
1 cup lightly crushed rice cakes (from about 2 cakes)
1/2 cup fresh cilantro leaves, roughly chopped
1/2 cup fresh mint leaves, roughly chopped
1/2 cup roasted peanuts, lightly crushed
4 scallions, white and light green parts, thinly sliced
1 medium carrot, cut into matchsticks
1/2 cucumber, peeled, halved lengthwise, seeded and thinly sliced
1/2 yellow bell pepper, cut into matchsticks
24 Bibb or Boston lettuce leaves (from about 2 heads)
Asian chili-garlic sauce, such as sriracha, for serving
2 tablespoons toasted sesame seeds

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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