Barbecued Chinese Chicken Lettuce Wraps Recipes

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GRILLED CHICKEN LETTUCE WRAPS



Grilled Chicken Lettuce Wraps image

Provided by Patrick and Gina Neely : Food Network

Time 37m

Yield 4 servings

Number Of Ingredients 20

4 (8-ounce) boneless, skinless chicken breasts
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup mango-peach jam (recommended: Stonewall Kitchens)
2 tablespoons soy sauce
1 teaspoon lime juice
1 teaspoon peeled, grated ginger
1/2 small jalapeno, seeded, ribs removed, and minced
12 ounces Boston or Bibb lettuce, leaves separated
3 green onions, thinly sliced on the bias
Neely's Smoky Corn Salsa, recipe follows
4 ears corn, husked
2 teaspoons canola oil
Kosher salt and freshly ground black pepper
2 plum tomatoes, seeded and diced
1 small red onion, diced
1/4 cup chopped fresh cilantro leaves
1/2 jalapeno pepper, seeded and diced
1 large garlic clove, peeled and very finely chopped, optional
Juice of 1 lime

Steps:

  • Preheat a grill to medium-high heat.
  • Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.
  • While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.
  • Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.
  • Shred the chicken with a fork, or dice with a knife.
  • Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.
  • Preheat a grill to medium heat.
  • Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.
  • With your knife, slice the corn kernels from the cob and add to a bowl.
  • Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.

Nutrition Facts : Calories 518 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 132 milligrams, Sodium 1068 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 58 grams, Sugar 31 grams

BARBECUED CHINESE CHICKEN LETTUCE WRAPS



BARBECUED CHINESE CHICKEN LETTUCE WRAPS image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 13

2 cups sliced mushrooms
1 1/2 lbs thin sliced chicken breast
2 tablespoons vegetable oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated
1 orange, zested
1/2 bell pepper, diced small
8 oz can sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin
1/2 large head lettuce
Wedges of orange - platter garnish

Steps:

  • Chop chicken into small pieces. Preheat large skillet to high. Add oil to hot pan. Add to chicken to pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or 2. Add salt and pepper to taste, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper, water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin and toss to coat the mixture evenly. Transfer the hot chopped barbecue chicken to serving platter and pile the lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

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