TERIYAKI CHICKEN LETTUCE WRAPS
Steps:
- In a small bowl or glass measuring cup, whisk together the soy sauce, honey, ginger, garlic powder, hot sauce and fish sauce. Set aside. In a food processor, combine the carrots and onion. Pulse until finely chopped. Add the chicken, then pulse several times to begin chopping the chicken. Add the sauce then continue pulsing just until the chicken is well chopped, but not ground. The pieces should be about 1/4 inch to 1/2 inch. In a large skillet over medium-high, heat the oil. Add the chicken and cook, stirring often and breaking up any clumps, until cooked through, about 8 minutes. In a small glass, stir together the cornstarch and water, then add to the skillet. Stir and cook for another 2 minutes. Transfer the chicken to one side of a serving platter. Arrange the lettuce leaves on the other side. Diners help themselves by spooning the chicken into individual leaves, using the leaves as they would a sandwich wrap.
TERIYAKI CHICKEN LETTUCE WRAPS RECIPE BY TASTY
Here's what you need: shredded chicken, teriyaki sauce, romaine lettuce, scallion
Provided by Alix Traeger
Categories Lunch
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a bow,l mix the chicken and teriyaki sauce.
- Place the mixture over the romaine leaves.
- Top with scallions.
- Enjoy!
Nutrition Facts : Calories 204 calories, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 25 grams, Sugar 8 grams
TERIYAKI CHICKEN AND PEANUT LETTUCE WRAPS
A delightfully easy recipe for refreshing Korean-influenced chicken lettuce wraps. Can be cooked in a wok or in a frying pan.
Provided by maddragoon
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Combine minced onion, allspice, chili powder, pepper, and salt in a small bowl. Clean chicken breasts and trim and discard any fat. Cut chicken into strips, then dice into small pieces. Sprinkle with spice mixture and set aside.
- Place roasted peanuts between 2 paper towels and crush with a hammer until finely chopped; you are looking for a crumb topping consistency.
- Combine snap peas, bell pepper, and carrot in a bowl.
- Set a burner on your stove to high heat. Add 1 tablespoon oil to your wok and place over the hot burner. When oil is heated, add vegetable mixture. Cook and stir until carrots are tender but snap peas are still crisp, about 3 minutes. Transfer vegetables back to the bowl.
- Add remaining oil to the wok and allow to reheat. Add spiced chicken; stir-fry until no longer pink, 5 to 8 minutes. Drain chicken and return to the stovetop.
- Add crushed peanuts and teriyaki sauce. Cook and stir until peanuts and sauce have formed a thick paste on the chicken, about 3 minutes. Pour the vegetables back into the wok and toss until well coated. Remove from the heat.
- Transfer stir-fry mixture into a bowl. Serve immediately with lettuce leaves for wrapping.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 21.9 g, Cholesterol 40.2 mg, Fat 18.7 g, Fiber 5.7 g, Protein 25.1 g, SaturatedFat 2.9 g, Sodium 1480.2 mg, Sugar 9.1 g
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