Best 4 Vietnamese Sticky Chicken Lettuce Wraps Recipes

STICKY GLAZED CHICKEN THIGHS IN BUTTER LETTUCE

Steps:

• Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.
• Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes.
• Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.

VIETNAMESE PORK LETTUCE WRAPS

Steps:

• In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

VIETNAMESE STICKY CHICKEN LETTUCE WRAPS

Steps:

• Mix all ingredients for chicken marinade and stir/whisk til sugar dissolved. Cut chicken breasts crosswise into 1/4 inch strips and marinate 15 min. Cut carrots and cucumber into 1/8 inch thick matchsticks, 2 inches long. Place in vin/sugar mixture and let stand 15 min. Add 1/2 cup long grain white rice to coconut milk mixture, cover and decrease heat to med-low.Cook 15 min or until liquid absorbed. Let stand 5 min. Cook chicken in grill pan til cooked through. For wraps use butter lettuce (or other). Can add fresh basil, mint, cilantro.

VIETNAMESE STICKY CHICKEN WITH DAIKON AND CARROT PICKLE

Steps:

• Marinate chicken:
• Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.
• Make pickle while chicken marinates:
• Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.
• Grill chicken:
• Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.
• *Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).