TSANG STIR FRY OIL RECIPES

Name: Spicy Chicken Lettuce Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 pound chicken tenderloins, cut into 1/2-inch pieces; 1/8 teaspoon pepper; 2 tablespoons canola oil, divided; 1 medium onion, finely chopped; 1 small green pepper, finely chopped; 1 small sweet red pepper, finely chopped; 1 can (8 ounces) sliced water chestnuts, drained and finely chopped; 1 can (4 ounces) mushroom stems and pieces, drained and finely chopped; 2 garlic cloves, minced; 1/3 cup stir-fry sauce; 1 teaspoon reduced-sodium soy sauce; 8 Bibb or Boston lettuce leaves; 1/4 cup salted peanuts; 2 teaspoons minced fresh cilantro

SPICY CHICKEN LETTUCE WRAPS - TASTE OF HOME

Spicy Chicken Lettuce Wraps - Taste of Home image

This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. —Brittany Allyn, Nashville, Tennessee

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 pound chicken tenderloins, cut into 1/2-inch pieces
1/8 teaspoon pepper
2 tablespoons canola oil, divided
1 medium onion, finely chopped
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
1 can (4 ounces) mushroom stems and pieces, drained and finely chopped
2 garlic cloves, minced
1/3 cup stir-fry sauce
1 teaspoon reduced-sodium soy sauce
8 Bibb or Boston lettuce leaves
1/4 cup salted peanuts
2 teaspoons minced fresh cilantro

Steps:

Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.

Nutrition Facts : Calories 303 calories, FatContent 12g fat (1g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 981mg sodium, CarbohydrateContent 20g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 32g protein.

LEMON CHICKEN RECIPE | RACHAEL RAY | FOOD NETWORK

Lemon Chicken Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Steps:

Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Nutrition Facts : Calories 400 calorie, FatContent 9 grams, SaturatedFatContent 1 grams, CholesterolContent 99 milligrams, SodiumContent 349 milligrams, CarbohydrateContent 35 grams, FiberContent 0.5 grams, ProteinContent 40 grams, SugarContent 16 grams

ASIAN BEEF AND VEGETABLE STIR-FRY | ALLRECIPES

Liked the recipe. I used "House of Tsang, classic stir-fry sauce" and was tasty. I would try other sauces next time, to just try something different. Will definitely cook this again. Everyone ate something in the dish. I added some shrimp, as well.
From allrecipes.com

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