Better (and faster!) Of Takeout, these chicken lettuce wraps combine diced chicken and vegetables in a rapid soy and ginger sauce.
- Taste: Salty, hazelnut, with the perfect touch of Asian inspiration flavors.
- PREP NOTE: Prepare the lettuce one day in advance and keep them with a paper napkin in the bag or container to keep them clear.
- Budget tip: Add the white or wholemeal rice cooked to the chicken a stretch the recipe further.
- Serve suggestions: Chicken lettuce packs are funny family meal; Put a variety of condiments and condiments to share!
Tips for ingredients for chicken lettuce windings
- Chicken: Use the boneless and skinless chicken breasts or exchange it with ground chicken or ground turkey.
- Lettuce: Use any type of lettuce for windings, we adore Bibb (or butter) lettuce leaves or iceberg lettuce.
- Vegetables: The chillies add color and flavor while the chestnuts of water add crunch.
- Sauce: This sauce is made with basic ingredients probably already at hand. Avoid it with a little sriracha or Sambal. Sprinkle the finished chicken lettuce by wrapping with a little Hoisin sauce to serve.
Extra: Discover a colorful assortment of grated carrots, cabbage, courgettes, cucumbers, chopped mushrooms or chopped peanuts for an extra crunch.
Tasty Asian inspired favorites
Have you made these chicken lettuce wraps? Leave a comment and an evaluation below.
Chicken lettuce winding
This tasty chicken fryer is full of bold flavor and wrapped in fresh and fresh leaves. It is perfect as a light meal or a fun appetizer that everyone will love.
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Add the diced chicken with corn starch. Refrigerate while preparing the rest of the ingredients.
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Add all the ingredients of sauce and set aside.
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Heat the olive oil in a pan over medium heat. Add the ginger, garlic and whites of the green onions and cook until it is fragrant, about 2 minutes.
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Add the chicken and cook until almost cooking, about 3-4 minutes. Add the chestnuts of water, pepper and sauce. Cook over low heat 2-3 minutes or until the chicken is cooked.
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To serve, place a hot chicken ball filling in a lettuce leaf. Add desired condiments and season with a little Hoisin sauce.
Heat 2 cups of vegetable or peanut oil at 350 ° F. separates the noodles and let it fall. If you stop immediately, your oil is ready. Drop the noodles in the hot oil in small lots until they embrace (they require only a few seconds). Drain on paper towels. Serve with lettuce packs.
Calories: 80 | Carbohydrates: 13G | Protein: 2G | Fat: 3G | Saturated fat: 0.4G | Polynsaturo fat: 0.5G | Monolysatuine fat: 2G | Cholesterol: 0.4mg | Sodium: 386mg | Potassium: 186mg | Fiber: 2G | Sugar: 3G | Vitamin A: 1136Iu | Vitamin C: 12mg | Soccer: 20mg | Iron: 1mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Current, chicken, dinner, appetizer, lunch, parties for parties, sandwich, snacks
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Recipe inspired by Food Network magazine
