WHERE DO THEY SELL CHICKEN WRAPS RECIPES

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JOYCE'S VIETNAMESE CHICKEN MEATBALLS IN LETTUCE WRAPS ...



Joyce's Vietnamese Chicken Meatballs in Lettuce Wraps ... image

Small Bites by Jennifer Joyce takes the popular restaurant trend of small plates and turns it into a fresh style of entertaining. Joyce's party recipes are clever but extremely doable: She gives chicken meatballs a heavenly sticky glaze, for instance, by rolling them in sugar before baking. Slideshow:  Cocktail Party Recipes 

Provided by Jennifer Joyce

Categories     Lettuce Wraps

Total Time 45 minutes

Yield 4

Number Of Ingredients 15

1 pound skinless, boneless chicken thighs, trimmed of visible fat and cut into 1 1/2-inch pieces
3 tablespoons Asian fish sauce
3 small shallots, finely chopped
3 garlic cloves, minced
1 stalk of fresh lemongrass, tender white inner bulb only, minced
3 tablespoons chopped cilantro, plus 1/3 cup leaves for serving
1 tablespoon finely chopped mint, plus 1/3 cup leaves for serving
1 1/2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup granulated sugar
1 head Boston or red leaf lettuce, leaves separated
1 small seedless cucumber—peeled, halved lengthwise and thinly sliced crosswise
1 small red onion, halved and sliced
Asian chili sauce, for serving

Steps:

  • Preheat the oven to 400°. Position a rack in the top third of the oven. In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
  • Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls. Roll the meatballs in the sugar until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
  • Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter. Transfer the meatballs to the platter and serve with chili sauce.

EASY CHICKEN EGG ROLLS RECIPE - FOOD.COM



Easy Chicken Egg Rolls Recipe - Food.com image

I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 24 egg rolls

Number Of Ingredients 11

2 cups chicken, cooked and shredded
1 cup finely diced onion
3 garlic cloves, minced
2 tablespoons cooking oil
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
1 (12 ounce) bag bean sprouts
1 (8 ounce) can water chestnuts, diced
1/2 cup bottled teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps
hot oil (for frying)

Steps:

  • Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
  • Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
  • Cover and steam for 5 minutes.
  • Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
  • Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
  • While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
  • Fry until a deep golden brown, a few at a time; drain on paper towels.

Nutrition Facts : Calories 126.9, FatContent 1.7, SaturatedFatContent 0.2, CholesterolContent 2.9, SodiumContent 583.1, CarbohydrateContent 23.5, FiberContent 1.3, SugarContent 2.2, ProteinContent 4.5

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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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