THAI GLAZED CHICKEN LETTUCE WRAPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Thinly slice the chicken into strips and sprinkle with grill seasoning.
- Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.
BARBECUED CHINESE CHICKEN LETTUCE WRAPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
- Preheat a large skillet or wok to high.
- Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg 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.
CHINESE CHICKEN LETTUCE WRAPS
Better than burritos and tacos, these wraps have crunch and the lettuce lets the flavors of the fillings shine through.
Yield 4 servings
Number Of Ingredients 14
Steps:
- Remove the tough stems from the mushrooms and brush with a damp towel to clean; slice the mushrooms. Chop the chicken into small pieces.
- Preheat a large skillet or wok to high.
- Add the oil to the hot pan. Add the chicken to the pan and sear the meat by stir-frying for a minute or two. Add the mushrooms and cook for another minute or two. Season with salt and pepper, then add the garlic and ginger. Cook for a minute more. Grate the orange zest into the pan, add the bell pepper bits, water chestnuts, and scallions. Cook for another minute, continuing to stir-fry the mixture. Add the hoisin sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to a serving platter and pile the quartered wedges of crisp iceberg lettuce alongside. Add the wedged oranges to the platter to garnish. To eat, pile spoonfuls into the lettuce leaves and squeeze an orange wedge over. Fold up the wrap and eat.
RACHAEL RAY'S CHINESE CHICKEN LETTUCE WRAPS
Make and share this Rachael Ray's Chinese Chicken Lettuce Wraps recipe from Food.com.
Provided by Megannnnnnnn
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Remove the tough stems from the mushrooms and brush with a damp towel to clean; slice mushrooms. Chop chicken into small pieces.
- Preheat large skillet to high.
- Add oil to hot pan. add chicken and sear for two minutes. Add mushrooms and cook for another minute. Season with salt and pepper, then add garlic and ginger. Cook for a minute more.
- Grate orange zest into the pan, add bell pepper, water chestnuts, and scallions. Cook for another minute, continuing to stir-fry the mixture.
- Add hoisin sauce and toss to coat. Transfer to serving platter and pile the iceberg wedges along the edge.
- To eat, pile spoonfuls into Boston lettuce leaves and squeeze an orange wedge over. Wrap up and eat.
Nutrition Facts : Calories 421.6, Fat 12.2, SaturatedFat 2, Cholesterol 109.3, Sodium 995.5, Carbohydrate 39.4, Fiber 6.5, Sugar 14.5, Protein 40.6
CHINESE CHICKEN LETTUCE WRAPS
This recipe tastes exactly like a dish from my favorite Japanese/Chinese restaurant. I got it from Rachael Ray's page on the food network website. It is so quick and easy to make.
Provided by Allybee Z
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat a large skillet or wok to high.
- Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2.
- Add mushrooms and cook another minute or two.
- Add salt and pepper to season, then garlic and ginger. Cook a minute more.
- Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture.
- Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly.
- Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side.
- Add wedged oranges to platter to garnish.
- To eat, pile spoonfuls into lettuce.
Nutrition Facts : Calories 433.6, Fat 23.3, SaturatedFat 5.5, Cholesterol 109.3, Sodium 318.6, Carbohydrate 17.2, Fiber 3.6, Sugar 7.5, Protein 38.7
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