TURKEY LETTUCE WRAPS RECIPES

Name: Asian Chicken Lettuce Wraps
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 8 oz skinless (boneless chicken thighs, ground); 1/4 cup water chestnuts (chopped fine); 1/4 cup dried shiitake mushrooms; 1 tbsp reduced sodium soy sauce; 1/4 tsp dark soy sauce; 1/2 tsp oyster sauce; 1 1/2 tsp sesame oil; 1 tbsp rice wine or dry sherry; 1/2 tsp sugar; freshly ground white pepper (to taste); 2 cloves garlic (finely chopped); 6 iceberg lettuce leaves (rinsed (careful not to break)); 2 tbsp diced scallions; 4 tbsp hoisin sauce; 1/2 tsp chili sauce (I used Sriracha); 1 tbsp warm water

ASIAN CHICKEN LETTUCE WRAPS - DELICIOUS HEALTHY RECIPES ...

Asian Chicken Lettuce Wraps - Delicious Healthy Recipes ... image

These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.

Provided by Gina

Categories Appetizer Dinner

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 16

Ingredients

8 oz skinless (boneless chicken thighs, ground)
1/4 cup water chestnuts (chopped fine)
1/4 cup dried shiitake mushrooms
1 tbsp reduced sodium soy sauce
1/4 tsp dark soy sauce
1/2 tsp oyster sauce
1 1/2 tsp sesame oil
1 tbsp rice wine or dry sherry
1/2 tsp sugar
freshly ground white pepper (to taste)
2 cloves garlic (finely chopped)
6 iceberg lettuce leaves (rinsed (careful not to break))
2 tbsp diced scallions
4 tbsp hoisin sauce
1/2 tsp chili sauce (I used Sriracha)
1 tbsp warm water

Steps:

Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Nutrition Facts : ServingSize 1 lettuce wrap, Calories 102 kcal, CarbohydrateContent 9.5 g, ProteinContent 8.5 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 32 mg, SodiumContent 344 mg, FiberContent 1 g, SugarContent 4.5 g

ALMOST-FAMOUS CHICKEN LETTUCE WRAPS RECIPE | FOOD NETWORK ...

Almost-Famous Chicken Lettuce Wraps Recipe | Food Network ... image

P.F. Chang’s China Bistro isn’t known as a traditional Chinese restaurant, but its most popular dish draws from it: The nationwide chain’s best-selling Chang’s Chicken Lettuce Wraps first appeared on menus at The Mandarin, a legendary San Francisco restaurant that aimed to introduce traditional Chinese cuisine to the U.S., in the 1970s. When The Mandarin owner’s son, Philip Chiang, cofounded P.F. Chang’s in 1993, he knew he wanted to put the popular wraps on his menu with the same do-it-yourself twist: Diners get the chicken and rice noodles separate from the lettuce leaves so they can wrap them up themselves. Fans of the dish, like Sharon Deckard from Louisville, KY, have been writing to us asking for the recipe, but no one at the chain’s Scottsdale, AZ, headquarters would give it up. So, Food Network Kitchens created this copy.

Provided by Food Network Kitchen

Categories appetizer

Total Time 1 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 large egg white
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breasts, diced
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
2 bundles cellophane noodles
Peanut oil, for frying
4 tablespoons peanut oil
3 cloves garlic, minced
1 teaspoon minced peeled ginger
1 jalapeno pepper, seeded and minced
4 scallions; 2 minced, 2 cut into 1-inch pieces
Kosher salt
1/4 teaspoon sugar
1/2 pound shiitake mushrooms, stemmed and diced
3/4 cup diced water chestnuts
Small lettuce leaves, for serving
Soy sauce, chili paste and/or hot mustard, for serving

Steps:

Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.
Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.
Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping.

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P.F. Chang’s China Bistro isn’t known as a traditional Chinese restaurant, but its most popular dish draws from it: The nationwide chain’s best-selling Chang’s Chicken Lettuce Wraps first appeared on menus at The Mandarin, a legendary San Francisco restaurant that aimed to introduce traditional Chinese cuisine to the U.S., in the 1970s. When The Mandarin owner’s son, Philip Chiang, cofounded P.F. Chang’s in 1993, he knew he wanted to put the popular wraps on his menu with the same do-it-yourself twist: Diners get the chicken and rice noodles separate from the lettuce leaves so they can wrap them up themselves. Fans of the dish, like Sharon Deckard from Louisville, KY, have been writing to us asking for the recipe, but no one at the chain’s Scottsdale, AZ, headquarters would give it up. So, Food Network Kitchens created this copy.
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