GRILLED CHICKEN LETTUCE WRAPS
Provided by Patrick and Gina Neely : Food Network
Time 37m
Yield 4 servings
Number Of Ingredients 20
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
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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