Thai Chicken Lettuce Wraps Recipes

THAI CHICKEN LETTUCE WRAPS

Thai Chicken Lettuce Wraps image

Made from a quick stir-fry of chicken and Thai Style Sweet & Spicy Chili Cooking Sauce, these lettuce cups are easy to personalize. Put out peanuts, onions, peppers, plus herbs like basil or cilantro if you have them, and let everyone at the table build their own meal.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1 pound ground chicken
1 cup Food Network Kitchen™ Inspirations Thai Style Sweet & Spicy Chili Cooking Sauce
12 large Boston lettuce leaves (from 2 heads of lettuce)
1/4 cup dry-roasted peanuts, chopped
1/2 small red onion, sliced
1 jalapeno, seeded and sliced
Rice, for serving

Steps:

Heat the oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Add the chicken and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Turn the heat to medium low and stir in the Thai Style Sweet & Spicy Chili Cooking Sauce. Bring to a simmer and cook until the chicken is cooked through, about 3 minutes.
Divide the meat and sauce among the lettuce leaves and top with the peanuts, onions and jalapenos. Serve with rice on the side.

THAI GLAZED CHICKEN LETTUCE WRAPS

Thai Glazed Chicken Lettuce Wraps image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root
4 cloves garlic, minced
1 large red bell pepper, seeded and very thinly sliced
1 cup packaged shredded cabbage and carrot mix
3 scallions, chopped on an angle
1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped

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.

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