Thai Lettuce Folds Recipes

THAI CHICKEN LETTUCE WRAPS

Steps:

• For the chicken: Combine the tamari, oil, lime juice, ginger and chiles in a medium bowl. Add the chicken to the bowl and coat it in the marinade. Marinate for about 1 hour at room temperature.
• Preheat the oven to 350 degrees F. Remove the chicken from the marinade, and discard the remaining marinade.
• Place the chicken on a baking sheet and roast until the internal temperature reaches 160 degrees F, 20 minutes. Remove the chicken from the oven and rest it for 10 minutes. Once cool enough to handle, shred the meat.
• For the wrap: In a separate bowl, combine the cabbage, peanuts, lime juice and basil. Season with salt and pepper.
• Lay out 1 lettuce leaf, place one-quarter of the shredded chicken, then 1/2 cup cabbage salad in the leaf. Repeat for the remaining lettuce and filling. Fold the wraps and enjoy.

THAI CHICKEN LETTUCE WRAPS

Steps:

• In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

THAI GLAZED CHICKEN LETTUCE WRAPS

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.

THAI LETTUCE FOLDS

Steps:

• Heat peanut oil in a large skillet over medium high heat 1 minute.
• Add garlic and chicken; cook, stirring constantly, 3 to 5 mins.
• or until chicken is lightly browned.
• Add broth and cook over medium heat until most of liquid evaporates.
• Stir in green onions and next 5 ingredients.
• Spoon 2 tbls.
• chicken mixture onto each lettuce leaf; sprinkle with bean sprouts, and fold over.
• Serve with cucumber dipping sauce.
• Cucumber Dipping Sauce: In small bowl, stir together plain low fat yogurt, cucumber and dried dill weed, crushed.
• Cover, refrigerate until serving time.
• Makes 1 cup.

THAI LETTUCE WRAPS FROM THE CHEESECAKE FACTORY

Steps:

• Directions Remove the hard stems from the bottom of each leaf of lettuce. Wash and dry the leaves and arrange in a group on a larger platter. Remove 2 red cabbage leaves, wash and dry and slice in half vertically. Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers). Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce. Fold the leaf in half and enjoy!
• Here are the individual recipes:
• Thai Chicken Satays Ingredients 1 lb boneless skinless chicken breast 1/4 cup soy sauce 2 tablespoons fresh lime juice 2 cloves garlic - minced 1 teaspoon grated fresh ginger 3/4 teaspoon red pepper flakes 2 tablespoons water 4 green onions - cut into 1? pieces 8 Bamboo skewers (10-12 inches) Directions Cut chicken into 3/4? strips Place in a shallow glass dish Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl. Add water and mix thoroughly. Pour over chicken Toss to coat all of the chicken pieces. Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally. Soak bamboo skewers 20 minutes in cold water to keep them from burning. Drain the chicken and reserve the marinade. Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer. Brush chicken and onions with reserved marinade. Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.
• Bean Sprouts Ingredients 1½ cups bean sprouts 1 tbsp sesame oil 1 tbsp soy sauce 1 tsp roasted sesame seeds Directions Heat the oil in a frying pan Add the bean sprouts along with the other ingredients. Cook over a medium-high heat until the bean sprouts are tender Chill in the refrigerator until ready to serve.
• Thai Coconut Curry Noodles Ingredients 12 oz fresh egg noodles 1 tbsp minced garlic cloves 1 tbsp red curry paste 1 cup coconut milk 1 cup chicken broth 1 tbsp curry powder 1 pinch turmeric powder 1 tbsp fish sauce 1 tbsp lime juice Directions Place the noodles in hot water, seperating with a fork. Let the noodles soak until tender or according to the directions on the package. Drain and keep warm. In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients. Continue to simmer for approximately 2 minutes. Stir in the noodles and serve
• Thai Marinated Cucumbers Ingredients 1/3 cup rice vinegar 1/4 cup sugar 1/4 cup water 1/4 tsp salt 1/4 tsp ground black pepper 1 large cucumber - seeded Directions Combine the vinegar, sugar, water and salt in a small pan. Cook over a medium heat, stirring until it boils and the sugar is dissolved. Remove from heat and let it cool to room temperature. Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8? slices. Place in a serving bowl and pour marinade over cucumbers, stirring to blend. Cover and refrigerate for up to 2 hours.
• Tamarind Cashew Dipping Sauce Ingredients 1/4 cup chopped cashews 1 tbsp hoisin sauce 2 medium garlic cloved - minced 2 green onions - chopped 1/2 tsp ground black pepper 1/4 tsp cayenne pepper 1/4 cup canola oil 3 tsp honey 6 tbsp rice wine vinegar 1/2 tsp tamarind pulp 1/2 tsp toasted sesame seeds Directions Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Heat at medium for 1 minute. Stir until the tamarind pulp is completely dissolved. Add this to the cashew mixture and process until smooth Pour into a serving bowl and sprinkle with toasted sesame seeds. Refrigerate for at least 30 minutes
• Peanut Sauce Ingredients 1/4 cup creamy peanut butter 2 tbsp water 4 tbsp sugar 1 tbsp soy sauce 1 tsp rice vinegar 1 tsp lime juice 1/2 tsp chili oil Directions Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan. Stir mixture over a medium heat until it begins to bubble. Cover the pan and remove from the heat.
• Sweet Chili Dipping Sauce Ingredients 1/4 cup rice wine vinegar 2 tbsp fish sauce 1/4 cup hot water 2 tbsp sugar 1 lime - juiced 1 tsp garlic - minced 1 tsp red chili paste Directions Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender. Puree until smooth. Pour into bowls and serve.