Recipe: Delicious Asian lettuce wraps Chicken or Beef

Posted by MAU 7

Kamis, 15 Oktober 2020

Asian lettuce wraps Chicken or Beef. Great recipe for Asian lettuce wraps Chicken or Beef. You know those foods you can't stop eating and don't know why they just taste so good. This qualifies as one of those things.

Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. You can have Asian lettuce wraps Chicken or Beef using 19 ingredients and 14 steps. Here is how you cook that.

Ingredients of Asian lettuce wraps Chicken or Beef

1. You need 1 bunch of green onions.
2. Prepare 1 of small onion.
3. Prepare 1 pound of beef or chicken either one is great.
4. You need 2 tablespoon of high heat oil.
5. It's 1 head of butter lettuce.
6. Prepare 3-4 of small sweet peppers for pickling.
7. It's 1 of large carrot sm diced.
8. Prepare 1 can of water chestnuts drained and diced 8 ounce can.
9. You need 2 of garlic cloves minced or pressed.
10. It's 1 teaspoon of fresh grated ginger.
11. Prepare 1 tablespoon of sugar.
12. Prepare 2 teaspoon of soy sauce.
13. Prepare 1/3 cup of Hoisin sauce.
14. Prepare of Optional.. deseed and thin slice half a Serrano pepper spice 🌶.
15. Prepare of Salt as needed to taste.
16. It's of For pickled peppers.
17. You need 2 tablespoon of sugar or 1/4 cup grenadine works too.
18. It's 1 teaspoon of salt.
19. Prepare 1/3 cup of red wine vinegar.

To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Asian lettuce wraps Chicken or Beef. Tangy marinated beef is wrapped in refreshing lettuce leaves in this quick and easy Asian lettuce wrap recipe. "Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap.

Asian lettuce wraps Chicken or Beef step by step

1. Slice peppers into thin slices and put into and bowl that’s able to hold hot liquid (those mini sweet pepper in most big box grocery shops).
2. Start with pickling liquid.. vinegar salt and sugar into small pan and bring to a simmer. Once hot, pour over peppers and set aside til very end...
3. Small dice on the carrots, chop the bunch of green onion small and the sm onion into slivers.. prep garlic and ginger also...
4. Chicken should be diced very small or use ground.. Beef should be thawed whichever your using (tip.. to diced chicken small it’s easy if it’s slightly frozen, otherwise use ground chicken) pictured half thawed thighs julienne first then go back and dice small.
5. If using beef cook in separate pan to drain before adding to mix...
6. Oil into pan high heat, get those whisps of smoke and drop carrots and onion give it 30 seconds and toss through oil.. Drop garlic and ginger to the pan and toss, and as garlic toasts push to back of pan drop protein and cook...
7. Optional step add Serrano now..
8. Once you have some color on your chicken about 5 mins in add soy sauce and toss through, add drained water chestnuts bring to temp so water reduces.
9. Add hoisin sauce and sugar bring up to temp once more...
10. Salt to taste, a couple fast grinds should do it.. or fast splash of fish sauce.
11. Drain peppers save 1/4 teaspoon liquid and add the saved liquid with chopped green onions at this time toss twice remove from heat..
12. Serve in the butter lettuce as small cups or use romaine to wrap up as tacos.. works over rice too..
13. Top with pickled peppers..
14. Optional crunchy rice noodles.

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