THAI CHICKEN LETTUCE WRAPS RECIPE: HOW TO MAKE IT
This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. —Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 35 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
Nutrition Facts : Calories 284 calories, FatContent 19g fat (2g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 222mg sodium, CarbohydrateContent 12g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 19g protein. Diabetic Exchanges 3 fat
CHICKEN LAKSA RECIPE | JAMIE OLIVER RECIPES
My flavour-packed take on a Malaysian classic, with butternut squash for added goodness.
Total Time 15 minutes
Yield 4
Number Of Ingredients 22
Steps:
- Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade) START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube. Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles. Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.
Nutrition Facts : Calories 656 calories, FatContent 23.5 g fat, SaturatedFatContent 8.5 g saturated fat, ProteinContent 32.1 g protein, CarbohydrateContent 70.9 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 2.3 g salt, FiberContent 5.7 g fibre
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THAI CHICKEN LETTUCE WRAPS RECIPE: HOW TO MAKE IT
This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. —Laureen Pittman, Riverside, California
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Reviews 4.6
Total Time 35 minutes
Category Lunch
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Calories 284 calories per serving
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Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 656 calories per serving
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