We tried this recipe from the Kitchn: http://www.thekitchn.com/how-to-make-chicken-lettuce-wraps-cooking-lessons-from-the-kitchn-220124. This was not as flavorful as other recipes we tried. (June 2016)
Tag: chicken
Chinese-style lettuce wraps with minced chicken, tofu, and shiitakes
We tried this recipe from Andrea Nguyen: http://www.vietworldkitchen.com/blog/2012/08/chicken-tofu-and-shiitake-lettuce-cups-recipe.html. We used 6 oz chopped water chestnuts in lieu of pine nuts as well as five fresh shiitakes instead of two dry. We also used romaine lettuce instead of iceberg. (June 2016) Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Chinese-style chicken cashew lettuce wraps
This is not exactly authentic, but the flavor and texture contrasts were good. Recipe here: http://shewearsmanyhats.com/chicken-cashew-lettuce-wraps/ (May 2016)
Asian-style honey soy oven-roasted chicken
We tried this recipe: http://shewearsmanyhats.com/on-the-dark-side/. To make it a little healthier, we reduced the oil to 3 Tbsp and the honey to a ¼ cup (4 Tbsp). (May 2016)
Armenian oven-roasted lemon chicken
Marinate 2 lbs skinless and boneless chicken thighs (about 4 thighs) in the following: the juice of 3 lemons, 3 Tbsp balsamic vinegar, 1 Tbsp fresh mint, ½ tsp each oregano and thyme (here, we used a few sprigs each fresh), 1 tsp each cumin and salt, ¼ tsp ground black pepper, and 1/8 tsp… Continue reading Armenian oven-roasted lemon chicken
Japanese-style root vegetable and chicken stew
Recipe by Melissa Clark from http://cooking.nytimes.com/recipes/1017935-japanese-chicken-and-root-vegetable-stew. We used carrots, rutabaga, kohlrabi, and celeriac and cooked it with chicken for the first 25 mins. We added sweet potato and purple-topped turnip for the remaining 20 mins. We also used 4 skin-on, bone-in chicken thighs and then discarded the skin and bone after shredding the chicken. The… Continue reading Japanese-style root vegetable and chicken stew
Thai chicken fried rice with holy basil leaves (khao pad krapow gai)
Heat 2-3 Tbsp vegetable oil in a large wok, add 4 minced garlic cloves. When fragrant, add 3 minced Thai chiles, 1 lb minced chicken, 2 Tbsp each soy sauce and fish sauce, and ½ tsp sugar. Stir-fry on high heat until chicken is cooked, then add 30-40 fresh Thai holy basil leaves (about 1… Continue reading Thai chicken fried rice with holy basil leaves (khao pad krapow gai)
Filipino chicken adobo with hard-boiled eggs
We tried a modified version of Classic Chicken Adobo from Marvin Gapultos’ Adobo Road Cookbook: http://www.seriouseats.com/recipes/2013/05/classic-chicken-adobo-adobo-road-cookbook.html, with the following modifications: (1) slightly over ½ cup soy sauce, (2) 1 cup white vinegar, and (3) two thighs, drumsticks, and wings (each skin-on and bone-in). We also added 6 peeled, hard-boiled eggs to the pot for the… Continue reading Filipino chicken adobo with hard-boiled eggs
Rosemary chicken drumsticks with sweet and hot peppers
Preheat oven to 400. Season 2 ½ lb skinless chicken drumsticks with salt, black pepper, and ½ tsp paprika. Lightly oil a 9x12 baking dish, then place the chicken in the dish. Top with 2 large sliced onions and 4 rosemary sprigs, then cover with foil and bake for 30 mins. Reduce oven to 350.… Continue reading Rosemary chicken drumsticks with sweet and hot peppers
Greek chicken stew with cauliflower and olives
Recipe here: http://cooking.nytimes.com/recipes/12308-greek-chicken-stew-with-cauliflower-and-olives. Instead of ½ tsp cinnamon, we used ¼ tsp each cinnamon and nutmeg, and we added a bay leaf. We served this with Greek spinach rice with dill (spanakorizo); recipe here: http://piglettedc.tumblr.com/post/114321759431/greek-spinach-rice-with-dill-spanakorizo-recipe. (Nov. 2015)
Cooking Adventures 