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Spicy Asian Lettuce Wraps |
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Serves: 8 Print this RecipeMaria Baldwin - Mesa, Arizona Bake-Off® Contest 40, 2002 This is a great, light meal for casual get-togethers. Place the lettuce-lined platter of the cooked vegetables, noodles and chicken, along with the bowl of peanut sauce, on the table. Everyone can make his or her own Asian wraps. 1 pound boneless skinless chicken breast halves 1 (1-pound) package frozen lo mein noodles, stir fry vegetables and flavorful stir-fry sauce meal starter 2 tablespoons purchased chili-garlic sauces 2 tablespoons soy sauce 3 tablespoons oil 2 cloves garlic, minced 1 tablespoon sugar 2 tablespoons peanut butter 2 tablespoons water 8 large leaves Bibb lettuce 1 1/2 cups grated carrots 1/3 cup chopped peanuts 1/4 cup finely chopped green onions 2 tablespoons finely chopped fresh cilantro, if desired __Maria Baldwin ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. In small bowl, combine frozen sauce from meal starter, chili-garlic sauce and soy sauce; mix well. In medium bowl, combine chicken, 1/4 cup soy sauce mixture and 2 tablespoons of the oil. Heat 12-inch nonstick skillet over medium-high heat until hot. Add chicken; cook 5 to 6 minutes or until no longer pink in center, stirring occasionally. Remove chicken from skillet; cut into I-inch pieces. Cover to keep warm. Heat remaining 1 tablespoon oil in same nonstick skillet over medium-high heat until hot. Add 3 tablespoons soy sauce mixture, garlic, and frozen noodles and vegetables from meal starter; cook 6 to 8 minutes or until vegetables are crisp-tender, stirring frequently. To remaining soy sauce mixture in small bowl, add sugar, peanut butter and water; mix well. Arrange lettuce on part of large serving platter. Spoon carrots on platter next to lettuce. Arrange cooked vegetables and noodles on platter. Place chicken over vegetables and noodles. Sprinkle chicken with peanuts, onions and cilantro. To serve, spread peanut sauce in center of each lettuce leaf. Top with chicken-noodle-vegetable mixture and carrots. Wrap lettuce around filling. Nutrition Per Serving: Calories 250; Protein 18g; Carbohydrate 18g; Fat 12g; Sodium 790mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chicken Cheese Enchiladas Speedy Layered Chicken Enchilada Pie Enchilada Pasta Soup Chicken Manicotti Olé Parmesan Chicken with Pasta Rags Bow-Thai Chicken Spicy Asian Lettuce Wraps Mexican Fried Rice Baja Chicken Salad with Taco Vinaigrette Chicken Cordon Bleu Stromboli Santa Fe Chicken Bread Bowls Chicken Florentine Panini Chicken-Chile Stromboli Spicy Picnic Chicken Tex-Mex Pasta Smokey Turkey Quesadillas Fiesta Spaghetti Stuffed Poblano Chile Peppers Spicy Jamaican Meat Pies with Island Salsa Chuck Wagon Cheeseburger Skillet Sloppy Joe Loaf 5-Way Cincinnati Pizza Baked Steak Burritos Saucy Pork Medallions with Spiced Couscous Spicy Pork Chops Caribbean Luau Pork Stir-Fry Jamaican Ham and Bean Soup Gnocchi Alfredo Casserole Cheesy Broccoli Loaf Ham and Eggs Frittata Biscuits Monte Cristo Folds Spinach, Prosciutto and Roasted Pepper Calzone Citrus Gazpacho with Honey-Lime Cream Tofu Black Bean Enchiladas Fiesta Flounder Fillets Swiss Spinach Strudel Crescent Samosas Arborio Rice Cake with Mushroom and Olive Ragout 10: 2002 Bake-Off® Winners: Quick & Easy Main Meals |
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