Best Sriracha Honey Chicken Lettuce Wraps With Rainbow Slaw Recipes

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SRIRACHA-HONEY CHICKEN LETTUCE WRAPS WITH RAINBOW SLAW RECIPE - (4.2/5)



Sriracha-Honey Chicken Lettuce Wraps with Rainbow Slaw Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 31

Chicken:
1 1/2 pounds boneless skinless chicken breast
3 cups buttermilk
3 cups flour
1 teaspoon sea salt
1 teaspoon fresh ground pepper
Canola oil for frying
Glaze:
1/4 cup soy sauce
1/4 cup peanut oil
1/2 cup honey
2 tablespoons Sriracha
Slaw:
1/2 red cabbage
1 cup carrots
1/2 cup red pepper
1/2 cup yellow pepper
1 cup snow peas
2 tablespoons cilantro leaves, chopped
2 tablespoons basil, chopped
1 red Thai chili, minced
Dressing:
2 tablespoons vegetable oil
2 teaspoons sesame oil
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1 teaspoon maple syrup
1 teaspoon Sriracha
Juice of 1 lime
2 cloves of garlic, minced
1 teaspoon ginger, minced

Steps:

  • 1 head of iceberg lettuce, leaves separated, cleaned and dried 1 lime (cut into wedges), fresh cilantro, and diced chili to garnish Cut chicken into 2-inch pieces and place in a large bowl. Cover with buttermilk and refrigerate overnight. Julienne cabbage, carrots, red and yellow peppers and snow peas for the slaw. Place in a large bowl. Add cilantro, basil and Thai chili. In a small bowl, mix together vegetable oil and sesame oil, rice wine vinegar, soy sauce, maple syrup, Sriracha and lime juice. Add minced garlic and ginger and set aside. Dress slaw just before serving to keep the veggies nice and crisp. In a medium bowl, mix together 1/4 cup soy sauce, 1/4 cup peanut oil, honey and 2 tablespoons of Sriracha for the glaze and set aside. In a large bowl, mix together flour, salt and pepper, and dredge each piece of chicken well, completely coating with flour. Heat 3 inches of canola oil to 350° in a large saucepan. Working in batches, fry chicken, turning every couple minutes until golden brown and cooked through (5 - 6 minutes). Remove from the oil and toss in Sriracha-honey glaze. Dress the slaw with vinaigrette and serve family-style with the chicken and lettuce wraps.

SRIRACHA CHICKEN LETTUCE WRAPS



Sriracha Chicken Lettuce Wraps image

Make and share this Sriracha Chicken Lettuce Wraps recipe from Food.com.

Provided by gailanng

Categories     Chicken Thigh & Leg

Time 1h25m

Yield 2 serving(s)

Number Of Ingredients 18

3 tablespoons rice wine vinegar
1 tablespoon mirin
4 tablespoons soy sauce
3 tablespoons agave nectar or 3 tablespoons sugar
2 teaspoons sriracha asian garlic sauce (to taste)
1 tablespoonful korean red pepper paste (or sub with tomato paste)
1 tablespoonful white miso
1 teaspoon korean red pepper powder (to taste)
4 garlic cloves, minced
1 teaspoon sesame oil
3 tablespoons canola oil or 3 tablespoons vegetable oil
2 tablespoons chopped fresh cilantro, minced
1 1/4 lbs boneless skinless chicken thighs (marinade above)
1 head butter lettuce
1 small handful whole cilantro, chopped
4 -6 green onions, green parts only (tossed with oil salt & pepper)
1 tablespoon toasted sesame seeds
additional sriracha asian garlic sauce

Steps:

  • For the marinade: Combine all ingredients and whisk together. Pour over the chicken thighs in a large ziplock bag and refrigerate at least 1 hour or up to overnight.
  • Heat the grill. Oil the grill grates. When the grill is ready, place on the chicken thighs, keeping an even layer of marinade, if possible, which will provide caramelization. Grill about 2 minutes, then turn 45 degrees to get grill marks. Grill another 2 min before flipping, then repeat on the other side. This should take about 8 minutes and the thighs should be bare char marks and perfectly cooked through on the inside. About 3 minutes before the thighs are finshed, place the prepared green onions on the grill. Allow the thighs to rest for about 10 minutes then slice against the grain.
  • To build a wrap, open a lettuce leaf. Place in a bit of chicken, fresh cilantro, grilled green onions and top it off with a generous amount of Sriracha.

Nutrition Facts : Calories 638.8, Fat 38.1, SaturatedFat 5.2, Cholesterol 236.1, Sodium 2312.7, Carbohydrate 10.3, Fiber 3.1, Sugar 2.3, Protein 63

CHICKEN AND SHRIMP LETTUCE WRAPS RECIPE - (3.4/5)



Chicken and Shrimp Lettuce Wraps Recipe - (3.4/5) image

Provided by Golfwidow7

Number Of Ingredients 11

1 tbsp. reduced-sodium/lite soy sauce
1 tsp. granulated sugar
1 tsp. chopped garlic
1/2 tsp. ground ginger
1 cup chopped shiitake mushrooms
3 oz. cooked and chopped skinless chicken breast
3 oz. chopped ready-to-eat shrimp
1/2 cup canned sliced water chestnuts, drained and chopped
1/2 tsp. sesame oil
1/4 cup chopped scallions
5 medium iceberg lettuce leaves

Steps:

  • In a medium bowl, thoroughly mix soy sauce, sugar, garlic, and ginger. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, about 4 minutes. Add chicken, shrimp, water chestnuts, and sauce mixture. Cook and stir until mixture is hot, about 2 minutes. Remove from heat, and stir in sesame oil and scallions. Let cool slightly, and then distribute among lettuce leaves!

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