Chicken Lettuce Wraps
2 boneless skinless chicken breasts, cubed
2 tablespoons soy sauce, plus 1 tbsp soy sauce
1 tablespoon rice cooking wine
1/2 teaspoon Worcestershire sauce
1/2 tablespoon sriracha
1/2 teaspoon fish sauce
1 tablespoon vegetable oil
1/8 teaspoon garlic powder or 2 cloves minced fresh garlic
1/4 teaspoon ginger
pepper, to taste
1 teaspoon sugar
1 tablespoon cornstarch
one sweet onion, french chopped
2 tablespoons soy sauce, plus 1 tbsp soy sauce
1 tablespoon rice cooking wine
1/2 teaspoon Worcestershire sauce
1/2 tablespoon sriracha
1/2 teaspoon fish sauce
1 tablespoon vegetable oil
1/8 teaspoon garlic powder or 2 cloves minced fresh garlic
1/4 teaspoon ginger
pepper, to taste
1 teaspoon sugar
1 tablespoon cornstarch
one sweet onion, french chopped
4 scallions, cut into 1" pieces
one head iceberg lettuce, cored, cleaned and cut in half
one head iceberg lettuce, cored, cleaned and cut in half
chow mein or fried mei fun noodles, for serving
dipping sauce, for serving (recipe below)
While chicken is cooling, make sauce: mix 2 teaspoons brown sugar, 1/2 teaspoon sriracha, 3 tablespoon soy sauce, 1 tablespoon rice wine vinegar (can substitute apple cider vinegar) and 1/2 teaspoon Worcestershire. Taste and adjust to your preference.
To serve: Take one lettuce leaf half, fill with chicken mixture, drizzle with sauce and then top with crunchy noodles. Eat like a taco!
Baked Crab Rangoon
1-6 oz. tin crab meat, drained
8 oz cream cheese (regular or reduced fat), softened
3 green onions, finely chopped
2 cloves finely minced garlic
1 tsp soy sauce
1/4 teaspoon Worcestershire sauce
black pepper
12 wonton wrappers
Mix together all ingredients but the wonton wrappers. (You can chill the filling for up to 24 hours and continue with the recipe about 30 minutes before serving.) Preheat oven to 350 F, grease a muffin tin (or use nonstick cooking spray), then line with wonton wrappers. Bake wrappers for 5-10 minutes, until they begin to brown. Remove muffin tin from oven, then fill par-baked wonton wraps with cream cheese-crab mixture. Return filled rangoons to oven, then bake for an additional 10-15 minutes, until filling is set and slightly browned. Cool 5 minutes in muffin tins, then remove to cooling rack to prevent them from getting soggy.
Also, the filling makes an awesome dip! For a party, you can cut the wonton wrappers into triangles, then fry to make them into chips. Serve with cream cheese-crab mixture (either cold or warmed in the microwave/oven).
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