Teriyaki Chicken Lettuce Cups Recipes

TERIYAKI CHICKEN LETTUCE CUPS

Teriyaki Chicken Lettuce Cups image

Teriyaki Chicken Lettuce Cups

Provided by The Rachael Ray Staff

Number Of Ingredients 11

Ingredients

1 tablespoon EVOO Extra Virgin Olive Oil
4 chicken breasts
cut into bite-sized chunks
1/2 cup teriyaki sauce
2 tablespoons brown sugar
1 head iceberg lettuce
remove each leaf carefully to create cups
4 carrots
cut into matchsticks
4 zucchini
cut into matchsticks

Steps:

In a large skillet with 1 turn of the pan of EVOO, brown the chicken on all sides, about 5 minutes
Add the teriyaki sauce and brown sugar, and cook until the sauce is reduced and the chicken is cooked through, about another 2 minutes
Serve the chicken in the iceberg lettuce cups garnished with carrots and zucchini sticks

TERIYAKI CHICKEN AND PEANUT LETTUCE WRAPS

Teriyaki Chicken and Peanut Lettuce Wraps image

A delightfully easy recipe for refreshing Korean-influenced chicken lettuce wraps. Can be cooked in a wok or in a frying pan.

Provided by maddragoon

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon dried minced onion
1 teaspoon ground allspice
1 teaspoon chili powder
1 teaspoon ground black pepper
½ teaspoon salt
3 (5 ounce) skinless, boneless chicken breast halves
1 cup roasted peanuts
2 cups sugar snap peas
1 large red bell pepper, julienned
1 large carrot, julienned
2 tablespoons vegetable oil, divided
⅔ cup teriyaki sauce, or to taste
1 head iceberg lettuce, leaves separated

Steps:

Combine minced onion, allspice, chili powder, pepper, and salt in a small bowl. Clean chicken breasts and trim and discard any fat. Cut chicken into strips, then dice into small pieces. Sprinkle with spice mixture and set aside.
Place roasted peanuts between 2 paper towels and crush with a hammer until finely chopped; you are looking for a crumb topping consistency.
Combine snap peas, bell pepper, and carrot in a bowl.
Set a burner on your stove to high heat. Add 1 tablespoon oil to your wok and place over the hot burner. When oil is heated, add vegetable mixture. Cook and stir until carrots are tender but snap peas are still crisp, about 3 minutes. Transfer vegetables back to the bowl.
Add remaining oil to the wok and allow to reheat. Add spiced chicken; stir-fry until no longer pink, 5 to 8 minutes. Drain chicken and return to the stovetop.
Add crushed peanuts and teriyaki sauce. Cook and stir until peanuts and sauce have formed a thick paste on the chicken, about 3 minutes. Pour the vegetables back into the wok and toss until well coated. Remove from the heat.
Transfer stir-fry mixture into a bowl. Serve immediately with lettuce leaves for wrapping.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 21.9 g, Cholesterol 40.2 mg, Fat 18.7 g, Fiber 5.7 g, Protein 25.1 g, SaturatedFat 2.9 g, Sodium 1480.2 mg, Sugar 9.1 g

TERIYAKI CHICKEN LETTUCE CUPS

Teriyaki Chicken Lettuce Cups image

The humble lettuce cup straddles the line between perfect hand-held party food and exciting weeknight dinner. These cups hold a warm Asian-inspired chicken salad packed with salty, sweet and spicy flavors--just right for a summer meal.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 12 lettuce cups

Number Of Ingredients 16

Ingredients

One 10-ounce package refrigerated cooked teriyaki chicken breasts
1/4 cup fresh lime juice (from about 2 limes), plus wedges for serving
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
Kosher salt and freshly ground black pepper
1 cup lightly crushed rice cakes (from about 2 cakes)
1/2 cup fresh cilantro leaves, roughly chopped
1/2 cup fresh mint leaves, roughly chopped
1/2 cup roasted peanuts, lightly crushed
4 scallions, white and light green parts, thinly sliced
1 medium carrot, cut into matchsticks
1/2 cucumber, peeled, halved lengthwise, seeded and thinly sliced
1/2 yellow bell pepper, cut into matchsticks
24 Bibb or Boston lettuce leaves (from about 2 heads)
Asian chili-garlic sauce, such as sriracha, for serving
2 tablespoons toasted sesame seeds

Steps:

Heat the chicken according to the package instructions. Let cool slightly, then cut into medium dice.
Whisk together the lime juice, vegetable oil, sesame oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Add the chicken, rice cakes, cilantro, mint, peanuts, scallions, carrot, cucumber and bell pepper and toss well to coat.
Lay 12 of the lettuce leaves on a serving platter and double up each with one of the remaining leaves. Divide the chicken salad among the lettuce cups and top with some chili-garlic sauce, the sesame seeds and a squeeze of lime.

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