STIR-FRIED CHICKEN IN LETTUCE CUPS
Want a gluten-free, healthy weeknight recipe that's as packed with vibrant Asian flavors as it is a ton of textures? These lettuce cups are a total family-friendly mealtime find. When you feel like you've been consuming too many carbs, this is a great choice that's still satisfying.
Provided by Catherine McCord
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the soy sauce, honey and cilantro in a small bowl and set aside.
- Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 2 minutes. Add the bell pepper and cook, stirring occasionally, until just tender, about 2 minutes. Add the garlic and ginger and cook, stirring, about 1 minute, then add the chicken and cook, stirring, occasionally, until cooked through, about 7 minutes.
- Stir in the soy sauce mixture and salt and cook until the juices evaporate, about 2 minutes.
- Spoon the filling into the lettuce cups and serve immediately. To eat, roll up the filling in the lettuce like a burrito.
FRIED CHICKEN LETTUCE CUPS
For this recipe, we took everything you love about a fried chicken sandwich and turn it into a small, handheld appetizer. Cutting the chicken into bite-sized nuggets before covering it with batter and frying it, is key here - doing so transforms the protein into the perfect topping for crunchy lettuce cups.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 14 to 16 lettuce cups
Number Of Ingredients 17
Steps:
- Combine the chicken, 1 cup buttermilk, the pickle brine and cayenne in a bowl. Cover and refrigerate at least 1 hour.
- Meanwhile, whisk the remaining 1/4 cup buttermilk, the sour cream, lemon juice, Worcestershire sauce, scallion, dill and a pinch of salt in a separate bowl. Chill until ready to use.
- Heat 2 inches of vegetable oil in a large pot until it reaches 350˚ F. Combine the flour, mustard powder, garlic powder, onion powder, 1 1/2 teaspoons salt and 1 teaspoon black pepper in a bowl. Remove the chicken from the buttermilk mixture, letting the excess drip off, and toss with the flour mixture. Fry until golden and cooked through, 6 minutes. Remove to a rack and season with salt.
- Divide the fried chicken among the lettuce cups. Top with the chilled dressing and diced pickles.
ASIAN CHICKEN LETTUCE CUPS
Steps:
- Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
- Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
- Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
- Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.
CHICKEN LETTUCE CUPS
This is a healthier version of a popular restaurant recipe for Chicken Lettuce Cups. It's loaded with vegetables for added nutrition and full of flavor!
Provided by Yumna Jawad
Categories Appetizer
Time 30m
Number Of Ingredients 18
Steps:
- Heat olive oil in a saucepan over medium high heat. Add the chicken, onions, ginger, garlic and vegetables. Season with salt and pepper. Cook until the chicken is browned, stirring frequently to break down the chicken, about 10 minutes.
- Whisk together the ingredients for the sauce. If you're using fresh ginger, I recommend blending in the blender to make sure the sauce is smooth without any chunks of ginger.
- Transfer the sauce to the skillet (leaving about 1/4 cup for serving, if desired) and cook for an additional 2-3 minutes to make sure the chicken mixture is well coated by the sauce.
- To serve, scoop the chicken mixture on to the lettuce. Add peanuts, extra sauce and extra green onions, if desired.
Nutrition Facts : ServingSize 3 lettuce cups, Calories 234 kcal, Carbohydrate 9 g, Protein 17 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 65 mg, Sodium 488 mg, Fiber 2 g, Sugar 4 g
LETTUCE CUPS WITH STIR-FRIED CHICKEN
Provided by Bon Appétit Test Kitchen
Categories Chicken Appetizer Stir-Fry Quick & Easy Lunch Cashew Spring Summer Healthy Lettuce Bon Appétit Dairy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; place on platter with leaves. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews. Roll leaves around filling and dip into chili sauce.
CHICKEN LETTUCE CUPS
Adults and kids alike enjoy the make-it-yourself aspect of these festive appetizers. The mint and cilantro add so much flavor, and the lettuce cup provides a refreshing crunch. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. -Katie Lee
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield serves 6 to 8.
Number Of Ingredients 13
Steps:
- In a small bowl, combine stir-fry seasoning, water, soy sauce, lime, juice and sugar. Set aside., Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10, minutes. Add red bell pepper, water chestnuts, scallions and red, pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mixture. Cook until liquid evaporates, about 2 to 3 minutes., Serve in lettuce cups garnished with mint, cilantro, bean sprouts and chopped peanuts.,
Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 525mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
CHICKEN LETTUCE CUPS
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
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.
CHILI-GLAZED FRIED-CHICKEN LETTUCE CUPS
Bun-free fried chicken takes on an Asian flavor when it's brushed with a spicy chili sauce and served in lettuce cups with crisp sliced carrots and cucumbers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h20m
Number Of Ingredients 12
Steps:
- Fried Chicken: Fill a large, heavy pot halfway with oil; heat over medium until it registers 375 degrees on a thermometer. (Bringing the heat up slowly helps maintain a steady cooking temperature.) Meanwhile, pound chicken thighs to an even thickness. Let stand, covered, 30 minutes, while setting up a dredging station: Place 1 cup flour in a shallow dish, stir together buttermilk and Old Bay in a bowl, and stir together remaining 1 1/2 cups flour and baking powder in another shallow dish. Season all three with salt and pepper.
- Stir 1/3 cup buttermilk mixture into baking-powder mixture; it will create small flour clumps, which will give the chicken a delicious craggy surface once it's fried. Two pieces at a time, dredge chicken in plain flour, then dip in remaining buttermilk mixture, allowing excess to drip off. Place in clumpy flour mixture, pressing firmly to adhere and completely coat chicken. Transfer to a rimmed baking sheet fitted with a wire rack.
- Working in batches, fry chicken, flipping once, until golden brown and cooked through, about 4 minutes a batch, adjusting heat as needed to keep oil temperature between 360 and 380 degrees. Transfer to a clean wire rack to drain (and lock in that fresh-from-the-fryer crunch). Season with salt; let cool 10 minutes. To serve, lightly brush cut sides of rolls with softened butter; toast in a dry skillet over medium-high heat until golden, 2 to 3 minutes.
- Lettuce Cups: In a small saucepan over medium heat, simmer honey, sambal oelek, fresh lime juice, and reduced-sodium soy sauce until reduced to about 1/3 cup. Let cool; brush over fried chicken. Slice into strips and serve with cilantro leaves, Bibb lettuce, sliced cucumbers and carrots, lime wedges, and remaining sauce for dipping.
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STIR-FRIED CHICKEN IN LETTUCE CUPS - WEELICIOUS
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Reviews 38Calories 240 per servingTotal Time 20 mins
- 2. Using a large saute pan, cook the onion in 1 tbsp of oil over medium heat for 2 minutes.3. Add the bell pepper and cook an additional 2 minutes.4. Add the garlic and ginger and cook for 1 minute then add the chicken or turkey to the pan and saute for an additional 7 minutes or until cooked through.5. Stir in the soy sauce mixture, salt and cook for 2 minute or until juices evaporate.6. Serve in lettuce cups (to eat then just roll the lettuce around the stir fried chicken and eat them like a burrito).
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