Best Minced Chicken With Vegetables In Lettuce Cups Recipes
CHICKEN LETTUCE CUPS
This is a healthier version of a popular restaurant recipe for Chicken Lettuce Cups. It's loaded with vegetables for added nutrition and full of flavor!
Provided by Yumna Jawad
Categories Appetizer
Time 30m
Number Of Ingredients 18
Steps:
- Heat olive oil in a saucepan over medium high heat. Add the chicken, onions, ginger, garlic and vegetables. Season with salt and pepper. Cook until the chicken is browned, stirring frequently to break down the chicken, about 10 minutes.
- Whisk together the ingredients for the sauce. If you're using fresh ginger, I recommend blending in the blender to make sure the sauce is smooth without any chunks of ginger.
- Transfer the sauce to the skillet (leaving about 1/4 cup for serving, if desired) and cook for an additional 2-3 minutes to make sure the chicken mixture is well coated by the sauce.
- To serve, scoop the chicken mixture on to the lettuce. Add peanuts, extra sauce and extra green onions, if desired.
Nutrition Facts : ServingSize 3 lettuce cups, Calories 234 kcal, Carbohydrate 9 g, Protein 17 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 65 mg, Sodium 488 mg, Fiber 2 g, Sugar 4 g
MINCED CHICKEN LETTUCE CUPS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Separate and remove leaves from lettuce stalk. Wash under cold water and place on paper towels to dry.
- Place your four chicken breasts in a pre-heated 400-degree oven for 20 minutes or until chicken is cooked through. Remove chicken and let cool. Remove skin and bones from the chicken and cut into small cubes.
- Roast peanuts until golden brown. Set aside and cool. Crush the peanuts in the plastic bag with a meat tenderizer and dice the mango.
- In a bowl combine diced mango, jalapeno, peanuts and limejuice. Add chicken. With a tablespoon fill the lettuce cups with the chicken mixture, fold over and gently tie with a long piece of fresh chives and serve.
MINCED CHICKEN WITH VEGETABLES IN LETTUCE CUPS
Categories Food Processor Chicken Appetizer Marinate Low Cal Summer Chill Lettuce Boil Gourmet Dairy Free Peanut Free
Yield Serves 2 to 4
Number Of Ingredients 18
Steps:
- Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill.
- In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes.
- Make sauce:
- In a small bowl, stir together sauce ingredients until sugar is dissolved.
- In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve.
- In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened. Add chicken mixture and cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.
- Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.
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