Hoisin Chicken Lettuce Wraps Recipes

HOISIN CHICKEN LETTUCE WRAPS

Hoisin Chicken Lettuce Wraps image

Make and share this Hoisin Chicken Lettuce Wraps recipe from Food.com.

Provided by Wildflour

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb boneless skinless chicken breast, 2-3
2 cups shredded coleslaw mix, with carrots
1 cup bean sprouts
1/4 cup sliced green onion
1/4 cup coarsely chopped dry roasted peanuts
1/4 cup hoisin sauce
1 teaspoon minced fresh ginger
1 dash hot sauce (to taste)
8 large lettuce leaves

Steps:

Place chicken in single layer in large saucepan and add enough water to cover by 1/2-inch. Bring to a boil, reduce heat to simmer, cover, and poach 12 to 15 minutes or until chicken is no longer pink inside. Drain and set aside to cool.
Place slaw mix in large bowl.
Add bean sprouts, scallion, peanuts, hoisin sauce, ginger and hot sauce.
Chop cooled chicken or shred to make about 2 cups and add to slaw mixture. Toss to combine well.
To serve, place lettuce leaves on platter or individual dishes and divide chicken mixture evenly among lettuce leaves, about 1/3 cup per leaf.
Or, allow guests to make their own lettuce wraps!
Fold sides over and roll up from stem end.
4 servings.

Nutrition Facts : Calories 268.8, Fat 9.2, SaturatedFat 1.5, Cholesterol 66.3, Sodium 470.2, Carbohydrate 15.5, Fiber 3.6, Sugar 7.8, Protein 32.2

HOISIN CHICKEN IN LETTUCE LEAVES

Hoisin Chicken in Lettuce Leaves image

Provided by Ruth Cousineau

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon salt
2 scallions, chopped (1/4 cup)
2 skinless boneless chicken breast halves (about 1 lb total), cut into 1/2-inch pieces
1 (8-oz) can sliced water chestnuts, rinsed and coarsely chopped
1/4 cup bottled hoisin sauce (preferably Lee Kum Kee, House of Tsang, or Koon Chun brand)
1 1/2 teaspoons Worcestershire sauce
1 teaspoon rice vinegar (not seasoned)
1/2 cup pine nuts (2 1/2 oz)
12 large red- or green-leaf lettuce leaves

Steps:

Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds. Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.
Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.

HOISIN CHICKEN LETTUCE WRAPS

Hoisin Chicken Lettuce Wraps image

This is quick and easy and an adapted recipe from a copycat PF Chang recipe. It's also adaptable to your preferences. I prefer this with chicken thighs and grind them in my food processor - use pre-ground chicken or grind chicken breasts, if you like. I add black bean/garlic paste to the base recipe to tone down the sweetness of the Hoisin sauce. You could vary this by adding bamboo shoots and/or bean sprouts. The original recipe calls for adding salt and soy sauce; I don't think it's necessary, especially if you're sodium sensitive. Add more vinegar if you want more tang. If you don't have Sriracha sauce, add some Tabasco or other hot sauce. This also makes great leftovers - we have them hot or cold.

Provided by One Happy Woman

Categories Asian

Time 30m

Yield 8 wraps, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil or 1 tablespoon avocado oil
1 lb ground chicken thighs
1 onion, chopped
2 garlic cloves, chopped
1 (8 ounce) can water chestnuts, chopped
1/4 cup hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon ground ginger
1 tablespoon sriracha sauce
ground black pepper
1 tablespoon black bean garlic sauce
1 head butter lettuce
3 green onions, sliced

Steps:

To make the sauce, mix the hoisin, vinegar, black bean/garlic sauce, ginger and Sriracha sauce - taste the sauce and tweak it to your taste.
At medium high heat, cook the ground chicken of choice until cooked, breaking it up as it cooks. Drain off any remaining liquid / fat.
Add the chopped onion and after chestnuts and sauce to the pan and cook until onions are translucent. Add the chopped green onion now if you want them cooked or add them off the heat if you like them raw.
Add ground black pepper to taste.
Let the mixture cool to the touch. Scoop the mixture into lettuce leaves. Enjoy!

Nutrition Facts : Calories 281.5, Fat 8.6, SaturatedFat 1.8, Cholesterol 94.6, Sodium 369.5, Carbohydrate 26.4, Fiber 3.6, Sugar 8.9, Protein 24.9

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