Asian Chicken Lettuce Cups Recipes

ASIAN CHICKEN SALAD LETTUCE CUPS

Asian Chicken Salad Lettuce Cups image

"I serve this salad in lettuce leaves or in pita pockets to friends who enjoy something a bit out of the ordinary. This is fast, easy, a bit exotic and, best of all, delicious." If you like peanut butter, this is the chicken salad for you! Mary Bergfeld - Eugene, Oregon

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

3/4 cup reduced-fat sesame ginger salad dressing
1/2 cup creamy peanut butter
1 tablespoon sesame oil
2 to 3 teaspoons cider vinegar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 packages (6 ounces each) ready-to-use grilled chicken breast strips
4 cups chopped cucumbers
1 cup chopped sweet red pepper
3/4 cup chopped green onions
1/4 cup grated carrot
8 Bibb or Boston lettuce leaves
Chopped fresh cilantro, optional

Steps:

In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.

Nutrition Facts : Calories 237 calories, Fat 13g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 1253mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

CHICKEN LETTUCE CUPS

Chicken Lettuce Cups image

Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory minced pigeon meat. Since we have no intention of domesticating the pigeons outside my New York City apartment window (pigeon meat is hard to find in the United States), we've substituted chicken in this recipe, which tastes equally as delicious. Chuck all the filling ingredients in a food processor if you're in a hurry, but larger chunks of mushrooms and water chestnuts add texture. Don't forget the fresh cilantro leaves heaped on top.

Provided by Mary Kate Tate

Categories Chicken Appetizer Lunch Lunar New Year Healthy Lettuce Sugar Conscious Dairy Free Peanut Free Kosher

Yield Serves 4 to 6

Number Of Ingredients 15

Ingredients

2 tablespoons light soy sauce
1 tablespoon hoisin sauce
2 tablespoons clear rice vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1/3 cup minced red onion
1 cup chopped canned button mushrooms
1/2 cup water chestnuts, minced
1 pound boneless, skinless chicken breasts, minced
8 to 10 inner leaves iceberg lettuce, edges trimmed and chilled
Handful of fresh cilantro leaves, coarsely chopped
1/4 cup unsalted roasted cashews, coarsely chopped

Steps:

Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

CHINESE CHICKEN LETTUCE CUPS

Chinese Chicken Lettuce Cups image

These make a delicious entree to an Asian meal. If you like you can used minced pork instead of chicken.

Provided by Terese

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

100 g rice noodles
2 tablespoons olive oil
500 g lean ground chicken
2 garlic cloves, crushed
1 teaspoon grated ginger
1/3 cup mild sweet chili sauce
1 tablespoon fish sauce
2 tablespoons soy sauce
1/2 cup coriander leaves, roughly chopped
4 lettuce cups

Steps:

Pour boiling water over the rice noodles.
Allow to sit for 5 minutes then drain.
Cut into smaller lengths.
Heat a wok or non stick pan over a high heat with the oil.
Add the chicken mince and stir fry for 4 minutes or until cooked through breaking up with a wooden spoon.
Add the garlic and ginger and fry for a further 2 minutes.
Toss in the noodles and stir until heated through.
In a small bowl combine the sweet chilli sauce, fish sauce and soy sauce and stir through the mince.
Remove from the heat and stir through the coriander.
Serve in the lettuce cups.

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