Best Stir Fried Chicken In Lettuce Cups Recipes

CHICKEN LETTUCE CUPS (MARTIN YAN)

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.

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.

FRIED CHICKEN LETTUCE CUPS

Steps:

• Combine the chicken, 1 cup buttermilk, the pickle brine and cayenne in a bowl. Cover and refrigerate at least 1 hour.
• Meanwhile, whisk the remaining 1/4 cup buttermilk, the sour cream, lemon juice, Worcestershire sauce, scallion, dill and a pinch of salt in a separate bowl. Chill until ready to use.
• Heat 2 inches of vegetable oil in a large pot until it reaches 350˚ F. Combine the flour, mustard powder, garlic powder, onion powder, 1 1/2 teaspoons salt and 1 teaspoon black pepper in a bowl. Remove the chicken from the buttermilk mixture, letting the excess drip off, and toss with the flour mixture. Fry until golden and cooked through, 6 minutes. Remove to a rack and season with salt.
• Divide the fried chicken among the lettuce cups. Top with the chilled dressing and diced pickles.

STIR-FRIED CHICKEN IN LETTUCE CUPS

Steps:

• Whisk together the soy sauce, honey and cilantro in a small bowl and set aside.
• Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 2 minutes. Add the bell pepper and cook, stirring occasionally, until just tender, about 2 minutes. Add the garlic and ginger and cook, stirring, about 1 minute, then add the chicken and cook, stirring, occasionally, until cooked through, about 7 minutes.
• Stir in the soy sauce mixture and salt and cook until the juices evaporate, about 2 minutes.
• Spoon the filling into the lettuce cups and serve immediately. To eat, roll up the filling in the lettuce like a burrito.