Chicken Hoisin Lettuce Wraps Recipes

PF CHANG'S CHICKEN LETTUCE WRAPS

Steps:

• Ingredients required - Sesame oil , minced garlic , ground chicken meat , pepper powder , salt , yellow chopped onions , minced garlic , chopped water chestnuts , soy sauce ,rice vinegar , prepared homemade hoisin sauce , green portion of the spring onions , lettuce and fried noodle for garnishing.
• Add sesame oil in a wide pan / wok and heat. Once hot add the grounded chicken , pepper powder , and salt and saute for five minutes . Now add chopped yellow onions and minced garlic and saute for two minutes . Add chopped water chestnuts and saute for one minute. Add Soy sauce ,rice vinegar and prepared homemade hoisin sauce and saute for two minutes. Switch off the flame. Garnish with chopped green spring onions.
• In a bowl combine all the ingredients under sauce, and mix / whisk well. Serve on the side with the chicken and lettuce and drizzle on the chicken before eating.

CHICKEN LETTUCE WRAPS

Steps:

• Separate, rinse, and dry the leaves of the butter lettuce. Or, wash the lettuce in a salad spinner and set aside.

HOISIN CHICKEN LETTUCE WRAPS

Steps:

• Place chicken in single layer in large saucepan and add enough water to cover by 1/2-inch. Bring to a boil, reduce heat to simmer, cover, and poach 12 to 15 minutes or until chicken is no longer pink inside. Drain and set aside to cool.
• Place slaw mix in large bowl.
• Add bean sprouts, scallion, peanuts, hoisin sauce, ginger and hot sauce.
• Chop cooled chicken or shred to make about 2 cups and add to slaw mixture. Toss to combine well.
• To serve, place lettuce leaves on platter or individual dishes and divide chicken mixture evenly among lettuce leaves, about 1/3 cup per leaf.
• Or, allow guests to make their own lettuce wraps!
• Fold sides over and roll up from stem end.
• 4 servings.

BAKED HOISIN CHICKEN MEATBALL LETTUCE WRAPS

Steps:

• Preheat the oven to 500ºF and spray a mini-muffin pan or baking dish with cooking spray.
• In a large bowl, stir together the milk and Panko breadcrumbs and let them sit for 5 minutes.
• Add the ground chicken, scallions, garlic, ginger, soy sauce and egg to the bowl with the breadcrumbs. Use your hands to mix the ingredients just until combined. (See Kelly's Notes.)
• Shape the meat mixture into balls using about 3 tablespoons of meat per meatball. Place the shaped meatballs into the prepared pan and bake for 15 minutes, or until the meatballs are fully cooked.
• While the meatballs are baking, whisk together the hoisin sauce and blackberry jam in a small sauce pan over medium heat.
• Remove the meatballs from the oven and either transfer them in batches into the glaze, tossing to coat, or brush the meatballs with the glaze. Place one or two meatballs in each leaf of lettuce, sprinkle with sesame seeds and serve.

HOISIN CHICKEN IN LETTUCE LEAVES

Steps:

• Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds. Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.
• Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.