Asian Chicken Lettuce Wraps 

Transform Chicken Soup Into 3 Exotic Meals

Basic Chicken Soup Recipe    (serves 8)

  • 2 whole chickens, each cut into

  • 8 pieces (or 16 pieces of whatever chicken parts you like)

  • 8 medium carrots, peeled and cut into 2” lengths

  • 6 celery stalks, cut into 2” lengths

  • 2 large yellow onions, cut into eighths

  • 5 bay leaves

  • 5 sprigs flat-leaf parsley

In a large pot, combine chicken, carrots, celery, onions, bay leaves and parsley with 16 cups of water. Place over high heat, uncovered, and after it comes to a boil, reduce to a simmer. Cook 1 hour, occasionally skimming the foam off the top. Remove the bay leaves and parsley, and serve from the pot, alongside whatever toppings you choose.

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Topping Shopping Lists

Vietnamese

  • 10 dried chiles

  • 1 bunch each fresh Thai basil or regular basil, cilantro and mint, rinsed

  • 1 package rice noodles, cooked

  • 4 limes, cut into wedges

  • 4 oz. bean sprouts

  • 1 pineapple, peeled, cored and chopped

  • 1 bottle fish sauce, Add to taste preference

  • 1 bunch scallions, rinsed and sliced

Moroccan 

  • 1 package quinoa, cooked

  • 4 oz. dried currants

  •  zest of 3 oranges

  • 2 cans chickpeas, drained

  • 1 bunch fresh mint, rinsed

  • 1 tube or container Harissa (hot chilli pepper paste) Add to taste preference

  • 1 bottle cumin seeds, ground

  • 4 oz. sliced almonds

Mexican

  • 2 avocados, chopped

  • 4 limes, cut into wedges

  • 5 jalapeños, sliced

  • 1 bunch fresh cilantro, rinsed

  • 3 cups fresh corn kernels, or 2 cans, drained

  • 4 plum tomatoes, chopped

  • sour cream (optional)




Recipe credit:  https://ca.shine.yahoo.com/transform-chicken-soup-into-3-exotic-meals-171217939.html

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Special Sauce

  • 1/4 cup honey

  • 1/2 cup water

  • 2 tablespoons soy sauce

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons ketchup

  • 1 tablespoon lemon juice

  • 1/8 teaspoon sesame oil

  • 1 tablespoon hot mustard

  • 2 teaspoons water

  • 1 -2 teaspoon garlic and red chile paste


Stir Fry Sauce

  • 2 tablespoons soy sauce

  • 2 tablespoons honey

  • 1/2 teaspoon rice wine vinegar


Directions

  1. Make the special sauce by dissolving the honey in water in a small bowl.

  2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil

  3. Mix well and refrigerate this sauce until you're ready to serve.

  4. Combine the hot water with the hot mustard and set this aside as well.

  5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

  6. Bring oil to high heat in a wok or large frying pan.

  7. Saute chicken breasts for 4 to 5 minutes per side or done.

  8. Remove chicken from the pan and cool.

  9. Keep oil in the pan, keep hot.

  10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

  11. Prepare the stir fry sauce by mixing the soy sauce, honey, and rice vinegar together in a small bowl.

  12. When chicken is cool, mince it as the mushrooms and water chestnuts are.

  13. With the pan still on high heat, add another Tbsp of vegetable oil.

  14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

  15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

  16. Top with"Special Sauce".



Recipe credit: from Todd Wilbur and Top Secret Recipes