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The Best Way To Use Leftover Chicken: How To Make Asian Chicken Lettuce Wrap At Home

Grilled Chicken Leftover? How To Make Chicken Lettuce Wrap Food & Recipes

What Lettuce Do You Use For Chicken Lettuce Wrap?

The good options of lettuce to make cups for chicken lettuce wrap are, personally, Boston lettuce or the bottom parts of remain, and iceberg.

I like Boston the best since it has tender (means flexible, ) and each leaf is deep enough to hold the filling.

However, considering the cost performance, we choose the iceberg.

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.

How To Prepare Lettuce Cups

To make perfect lettuce cups for this dish, they should be dry, chilled, and fresh.

  1. Remove the core from the lettuce. (When using Boston lettuce, cut off the core.)
  2. Soak in cold water (add ice if needed) until each leaf will be refreshed.
  3. Drain the water with a salad spinner well.
  4. Refrigerate the lettuce until serving.
Grilled Chicken Leftover? How To Make Chicken Lettuce Wrap

Grilled Chicken Leftover? How To Make Chicken Lettuce Wrap (Eat Lots of Vegetables!)

Rico McConnellRico McConnell
Craving for Asian Chicken Lettuce Wraps? A quick -less than 30 minutes! easy, and delicious dinner that you can use up roast/ grilled chicken leftovers! I'll share all my cooking tips and make you an Asian cooking chef, better than the beloved dish from local Chinese food. Not greasy at all, has lots of veggies, (actually, half of the ingredients are vegetables!), and so addictive. To make this tasty stir-fry dish, preparation is important. Be sure all set, and combine the sauce before cooking!
Course Dinner
Cuisine Asian
Servings 2 people

Equipment

  • 1 non-stick skillet/ wok

Ingredients  

  • 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

Sauce

  • 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

Instructions 

  • <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!

Video

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword Blunch, Chicken, Easy, frying pan, Holiday, meat, Party, Stir-fry
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