Vietnamese Ground Chicken Lettuce Wraps Recipes

CHICKEN LETTUCE WRAPS

Steps:

• Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
• Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
• Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
• Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

ASIAN CHICKEN LETTUCE WRAPS (BETTER THAN P.F. CHANG'S)!

Steps:

• Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
• Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
• Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
• Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
• Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
• Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

VIETNAMESE PORK LETTUCE WRAPS

Steps:

• In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

VIETNAMESE CHICKEN MEATBALLS IN LETTUCE WRAPS

Steps:

• Preheat the oven to 400°. Position a rack in the top third of the oven.
• In a food processor, pulse the chicken until coarsely ground; transfer to a bowl.
• Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
• Line a large, rimmed baking sheet with parchment paper.
• Spread the sugar on a plate.
• Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls.
• Roll the meatballs in the sugar until they are evenly coated.
• Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
• Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter.
• Transfer the meatballs to the platter and serve with chili sauce.

VIETNAMESE CHICKEN WRAPS

Steps:

• Put the cucumber, carrot and vinegar in a small bowl and set aside. Heat 1 tbsp oil in a large frying pan, add the chicken and fry on a medium heat until golden brown and cooked through. Remove and set aside. Pour the remaining oil into the pan and lower the heat. Add the garlic and ginger, and cook for 2 mins until softened but not coloured. Add the sugar, soy sauce and 150ml water, and bubble for 5 mins until saucy. Return the chicken to the pan and heat through.
• Warm the tortilla wraps following pack instructions. Top the tortillas with the lettuce, chicken, and pickled cucumber and carrot.