Рецепт Asian Chicken & Rice Noodle Lettuce Wraps
Asian Chicken & Rice Noodle Lettuce Wraps. A delicious, light and healthy summer meal or appetizer! Easy to make, great flavor, texture and colors. Perfection!
Let start with the fact that I probably ate way to many of there AMAZING Asian Chicken & Rice Noodle Lettuce Wraps. I know, I’ve been on a bit of an Asian- inspired recipe kick lately and yes it has a huge amount to do with the fact that I finally found a basic Asian sauce that is so versatile and so good! These lettuce wraps are great as a summer appetizer or as a light and healthy meal.
I kind of LOVE rice noodles! They cook up super quickly and they have a great texture to them. These noodles work so perfectly in these Asian Chicken & Rice Noodle Lettuce Wraps! The simple Asian sauce is really a great combo of a little sweet and a little salty. I used ground chicken because its lean and light in flavor so the flavor of the sauce really stands out.
NOTE: This recipe makes a lot of noodles and chicken but I did turn it into TWO meals! The first being the lettuce wraps and the next day I steamed some broccoli and tossed it with the extra noodles and ground chicken for a tasty and super fast meal!
I used a head of bib lettuce as the base then added a little of the rice noodle, the ground chicken then shredded carrot, thinly sliced cucumber and finished the wraps with cilantro. I know, I know… you either love or hate cilantro. I happen to LOVE it and always add extra for myself. If you hate it, leave it out and they’ll still be awesome! Print Asian Chicken & Rice Noodle Lettuce Wraps Author: Angela LeMoine Ingredients 2 lbs lean ground chicken snipped scallions {optional} ⅔ cup light brown sugar ½ cup soy sauce 2 Tbsp sesame oil 4-5 garlic cloves, minced ½ tsp ground ginger 1½ tsp crushed red pepper flakes {optional} thinly sliced cucumber shredded carrot cilantro 1 pkg rice noodles bibb or butter lettuce 1 Tbsp vegetable oil Instructions Cook the rice noodles according to the package instructions. Drain and rinse in ice cold water, drain and set aside. Whisk together brown sugar, soy sauce, sesame oil, garlic, ground ginger and crushed red pepper flakes in a small bowl. Set aside. In a large pot over medium heat, add in the vegetable oil and ground chicken. Using a spoon or potato masher, break dip the chicken as it cooks. Cook most of the way through. Stir in the sauce and cook for 5-8 minutes. Stir in snipped scallions. Separate the lettuce leaves. Top each with a little cold rice noodles, the ground chicken {use a slotted spoon so its not dripping in sauce}, shredded carrot, sliced cucumber and cilantro. For meal #2 simply steam up some broccoli and toss the extra noodles, ground chicken along with all the delicious sauce. 3.5.3226 You may also like:
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