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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 4 servings (2 wraps each)
1/4 cup plus 2 teaspoons seasoned rice vinegar
1/4 cup plus 1 tablespoon seasoned rice wine
1/4 cup plus 2 tablespoons soy sauce
1 teaspoon cornstarch dissolved in 1 tablespoon water
3 tablespoons toasted (Asian) sesame oil
2 1/2 tablespoons granulated sugar
3 tablespoons minced garlic
1 tablespoon plus 1 teaspoon grated ginger
1 pound boneless, skinless chicken
1 tablespoon plus 1 teaspoon canola oil, divided
2/3 cup sliced or coarsely chopped water chestnuts
4 fresh shiitake mushrooms caps, sliced or coarsely chopped
2 green onions (white and light green parts only), chopped
1/2 teaspoon chile oil
About 2 cups fried rice sticks (see note)
8 large iceberg lettuce leaves
1. Make the sauce. In a small pot, combine rice vinegar, rice wine and soy sauce; stir in cornstarch mixture. Stir in sesame oil and sugar; cook over low heat just until mixture begins to simmer. Stir in garlic and ginger; cook, stirring constantly, about 5 minutes. Cool. Use immediately or refrigerate up to 5 days. (Makes about 1 cup.)
2. Grind chicken in a food processor or mince with a knife. Place a wok or heavy skillet over high heat; add 1 tablespoon oil and swirl pan to coat. Add chicken in small clumps, breaking up meat as it cooks. Cook until chicken is done, about 5 minutes; drain in a colander.
3. Return pan to high heat; add remaining 1 teaspoon oil. Add water chestnuts and mushrooms. Stir-fry 30 seconds. Return chicken to pan and add 1/2 cup sauce. Cook, stirring, about 1 minute more, just until evenly mixed and heated through. Stir in green onions and chile oil and cook a few seconds more. (Makes about 2 1/3 cups filling.)
4. Divide rice sticks among 4 serving plates; mound chicken mixture on top. To assemble wraps, scoop some of the chicken and rice sticks into a lettuce leaf; fold or roll. Pass remaining sauce for dipping.
Note: Rice sticks are thin noodles made of rice flour that puff up to four or five times their size when flash-fried in hot oil. Heat at least 1 inch of vegetable oil in a wok or skillet to about 375 degrees. Drop in a small handful of noodles, pressing into oil with a strainer to make sure all noodles hit the hot oil. Fry for a few seconds, then drain well on paper towels. (Prepare noodles up to 1 hour ahead.) Rice sticks are available at Asian markets and specialty stores.
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Lettuce Wraps With Chicken- California Pizza Kitchen
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 4 servings (2 wraps each)
1/4 cup plus 2 teaspoons seasoned rice vinegar
1/4 cup plus 1 tablespoon seasoned rice wine
1/4 cup plus 2 tablespoons soy sauce
1 teaspoon cornstarch dissolved in 1 tablespoon water
3 tablespoons toasted (Asian) sesame oil
2 1/2 tablespoons granulated sugar
3 tablespoons minced garlic
1 tablespoon plus 1 teaspoon grated ginger
1 pound boneless, skinless chicken
1 tablespoon plus 1 teaspoon canola oil, divided
2/3 cup sliced or coarsely chopped water chestnuts
4 fresh shiitake mushrooms caps, sliced or coarsely chopped
2 green onions (white and light green parts only), chopped
1/2 teaspoon chile oil
About 2 cups fried rice sticks (see note)
8 large iceberg lettuce leaves
1. Make the sauce. In a small pot, combine rice vinegar, rice wine and soy sauce; stir in cornstarch mixture. Stir in sesame oil and sugar; cook over low heat just until mixture begins to simmer. Stir in garlic and ginger; cook, stirring constantly, about 5 minutes. Cool. Use immediately or refrigerate up to 5 days. (Makes about 1 cup.)
2. Grind chicken in a food processor or mince with a knife. Place a wok or heavy skillet over high heat; add 1 tablespoon oil and swirl pan to coat. Add chicken in small clumps, breaking up meat as it cooks. Cook until chicken is done, about 5 minutes; drain in a colander.
3. Return pan to high heat; add remaining 1 teaspoon oil. Add water chestnuts and mushrooms. Stir-fry 30 seconds. Return chicken to pan and add 1/2 cup sauce. Cook, stirring, about 1 minute more, just until evenly mixed and heated through. Stir in green onions and chile oil and cook a few seconds more. (Makes about 2 1/3 cups filling.)
4. Divide rice sticks among 4 serving plates; mound chicken mixture on top. To assemble wraps, scoop some of the chicken and rice sticks into a lettuce leaf; fold or roll. Pass remaining sauce for dipping.
Note: Rice sticks are thin noodles made of rice flour that puff up to four or five times their size when flash-fried in hot oil. Heat at least 1 inch of vegetable oil in a wok or skillet to about 375 degrees. Drop in a small handful of noodles, pressing into oil with a strainer to make sure all noodles hit the hot oil. Fry for a few seconds, then drain well on paper towels. (Prepare noodles up to 1 hour ahead.) Rice sticks are available at Asian markets and specialty stores.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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Spinach Artichoke Dip - California Pizza Kitchen
by sgre52160
1/4 cup olive oil 2 tbsp unsalted butter 3/4 cup diced white or yellow onion, cut into 1/8-inch dice 1 1/2 tbsp minced garlic 1/2 cup flour 1 1/2 cups chicken stock 1 1/2 cups heavy cream
by sgre52160
1/4 cup olive oil 2 tbsp unsalted butter 3/4 cup diced white or yellow onion, cut into 1/8-inch dice 1 1/2 tbsp minced garlic 1/2 cup flour 1 1/2 cups chicken stock 1 1/2 cups heavy cream
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