Wash the lettuce, dry, and separate the leaves.
retty spicy. Dice all the lettuce wrap ingredients into small pieces
Place chicken in single layer in large
hisk together. Pour over the chicken thighs in a large ziplock
Unwrap lettuce into \"cups\" and wash thoroughly.<
x thoroughly.
Pour over chicken.
Toss to coat
Place chicken, coconut milk, ginger, lemongrass, fish
arge skillet, add the oils, chicken, and cook over medium-high
For the chicken: In a large bowl, combine
To make the dressing: In a medium bowl, whisk yogurt, chutney and curry paste together.
In a large bowl, toss chicken, mango and scallion together. Chill until required.
When ready to serve, mix dressing and chicken mixture. Season to taste. Arrange 12 lettuce leaves on a platter. Spoon chicken mixture evenly between leaves. Top each with cilantro. Serve with extra chutney.
Whisk together water and cornstarch in large mixing bowl until smooth.
Stir in teriyaki sauce.
Add chicken and water chestnuts.
Mix to coat.
Marinate for 30 minutes.
Cook and stir in small batches in hot oil in a wok or large skillet until no longer pink.
Serve with rice noodles, shredded carrots and lettuce leaves or flour tortillas.
nd set aside.
Season chicken with salt and set aside
Preheat oven to 350\u00b0. Bake almonds for 5 to 7 minutes or until toasted. In a small bowl, stir chicken salad, cranberries and almonds together. If necessary, cut the bottom of each butterhead leaf, making leaves about 6-inches long. Discard bottom of leaves. Spread about 3 tablespoons of mixture lengthwise down one edge of each butterhead leaf. Roll up and secure each with 3 wooden cocktail picks, completely enclosing salad in lettuce. Use a gentle sawing motion to cut each lettuce roll between the picks, making 3 pieces.
150 degrees C).
Coat chicken breasts with olive oil and
Combine chicken, ginger , garlic and red pepper
ide.
Slice the chicken breasts in half lengthwise
esealable Ziploc bag, place the chicken, oil, minced garlic, oregano, cumin
In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper.
Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette.
Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving.
round chicken; cook and stir, breaking chicken into smaller pieces, until chicken is
Preparation: Mince chicken breast meat.
Chop bamboo