Leftover Roast Chicken Lettuce Wraps- A quick easy chicken dinner recipe (and everyone loves it) for the whole family, makes sense, ha.
Make magic your leftovers into an addictive Asian dish, again, it’s super easy to make.
You’ll only need the time to chop up ingredients.
Doesn’t matter brown or white, no one hardly notices which chunks are under rich thick savory sauce!
Although “roast chicken leftovers” in the title, you can still use fresh chicken (or turkey) for Asian lettuce wraps.
By the way, this recipe came to my idea because my husband likes chunky meat rather than ground meat.
Which actually very new to me, since we commonly use ground meat for lettuce wraps.
About The Ingredients And Cooking Tips
Sorry, I don’t tell you tips and ingredients in this post enough, because I have the almost same lettuce wrap recipe in another post.
I don’t want you to read the same article over and over, so I am glad if you head over to this page to learn Asian cooking ingredients and tips.
*Also, you can jump to the page by clicking the image.
I often make lettuce wraps for easy and quick dinner besides this dish can clean up most of the leftovers in my fridge.
Moreover, my hubby eats lots of veggies even though he doesn’t know how much I put them!
(I should use less-sodium products though…)
It keeps telling you that lettuce wraps are super easy to make, however, I tell you the ultimate tips and what’ll you need to make more authentic Asian flavors in this lettuce wrap recipe made of ground meat.
What Lettuce Do You Use For Chicken Lettuce Wrap?
I often use iceberg, bibb, and green parts (the top green parts of) Romain lettuces.
Especially, my hubby carries a lot of filling on a leaf, so we need big, deep, tender (easy to put in the mouth) enough for this dish.
For presentation for your party, endive or baby romaine lettuce will be fancy and easy to eat for your guests.
How To Prepare Lettuce Cups
To make perfect lettuce cups for this dish, they should be dry, chilled, and fresh.
- Remove the core from the lettuce. (When using Boston lettuce, cut off the core.)
- Soak in cold water (add ice if needed) until each leaf will be refreshed.
- Drain the water with a salad spinner well.
- Refrigerate the lettuce until serving.
Chicken Leftover Recipe: Chunky Asian Chicken Lettuce Wrap
- 1 non-stick skillet/ wok
- ½ lb grilled chicken, roast chicken, leftovers *You can use fresh chicken (chopped/ ground meat) absolutely.
- 1 cup onions, minced
- 1 cup carrots, minced *Microwave it for 1 minute
- 1 cup mushrooms, minced
- 1 cup bell peppers, minced
- ¼ cup scallions, chopped
- ½ TSP fresh ginger, minced
- ½ TSP fresh garlic, minced
- 1-2 dried/ fresh hot chili pepper *optional
- 2 tbsp roasted sesame oil/ other cooking oil
- 2 Ice burg/ butter lettuce washed
- 3 tbsp Japanese dark soy sauce
- 2 tbsp Hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp Honey/ sugar
- 1 tbsp Japanese sake/ white wine/ sherry/ Shaoxing wine
- 3 tbsp water
- 1 TSP Gochujang
- 1 TSP Chinese chicken soup powder
- 1 TSP potato/ corn starch
- a pinch of Chinese five spices
- <Make the stir-fry sauce> Combine all sauce ingredients well in a bowl.
- *when using the fresh meat, cook the meat halfway and then set them aside. *Make sure to crumble the ground chicken as it cooks, and drain excess fat.
- In a non-stick skillet/ wok, add ginger, garlic, hot chili peppers (optional), and oil. Heat the oil over low/ medium-low heat until the garlic releases its aroma. Be sure not to burn them.
- <Stir Vegetables> Turn the heat to medium-high. Stir root vegetables (onions, carrots) until onions have become translucent, about 1-2 minutes, and add mushrooms. *Add scallions whenever you like: whether you like cooked or fresher. *Add a pinch of salt to enhance the rich flavor and cook faster. (the salt is not on the list.)
- When the mushrooms get tender, add the bell peppers. Stir them for 1-2 minutes.
- < Add Chicken> Add chicken, and combine all ingredients well. *When using the fresh chicken (precooked in step 2), make sure to cook them through.
- <Add the stir-fry sauce> Mix the sauce well since the heavy ingredients are piled on the bottom. Pour the sauce over and immediately shake the pan/ using spatula and combine all ingredients well. Adjust the taste. (Add black pepper if desired.)Since the starch makes the sauce thicker sooner, you need to stir quickly after adding the sauce.
- When the sauce gets thicker enough, transfer a large plate or bowl. Serve it with lettuce leaves and enjoy!
FOR THE LUNCH NEXT DAY
This is a kind of my routine every time I make Chicken lettuce wraps- Make Asian Fried Rice Noodles.
I often twist my fried rice noodle sauce, this time, I use TERIYAKI SAUCE and came out good.
If you want to try this noodle dish, jump to this post!