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  Hoisin Chicken Lettuce Wraps

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  Up to 10 servings
  
  

  Hoisin Chicken Lettuce Wraps

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  Recipe adapted from: Lee Funke

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeDiabetes FriendlyEgg FreeLower CarbNut FreeRefined Sugar Free

  If you enjoy PF Chang's lettuce wraps, you'll love this version! For gluten-free modified use the right gluten-free sauce products, and this is an easy way to add veggies to your nutrition.

  https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

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  https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Heat sesame oil in a large skillet(s) over medium high heat.
  • When oil is hot add the ground chicken and sauté for a few minutes, mixing continuously. Then, add in chopped mushrooms, fresh basil, and water chestnuts and continue to sauté until chicken is cooked all the way through, around 8-10 minutes.
  • Meanwhile, whisk together all the sauce ingredients.
  • Pour sauce over chicken mixture and let simmer for a few more minutes to let the sauce thicken.
  • Scoop cooked chicken in lettuce leaves to serve.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the filling:

  • 3 pound ground chicken
  • 2 tablespoon sesame oil
  • 3 cup white mushroom chopped
  • 3/4 cup fresh basil chopped
  • 1 cup canned water chestnut chopped

  For the sauce:

  • 9 tablespoon hoisin sauce or GF hoisin sauce
  • 3 teaspoon fresh ginger grated
  • 3 tablespoon soy sauce or tamari sauce
  • 6 clove garlic minced
  • 3 teaspoon rice vinegar
  • 3 teaspoon corn starch

  For serving:

  • 2 head romaine lettuce leaves separated

  Cooking Tools Required

  Cutting board, Sharp Knives, Skillet

  Reheating/Serving Instructions

  Reheat chicken over medium heat in a large saute pan.

  Nutrition

  Calories: 299kcal | Carbohydrates: 16g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 630mg | Potassium: 1181mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11001IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg

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  Asian Chicken Salad with Honey Sesame Dressing

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  Up to 10 servings
  
  

  Asian Chicken Salad with Honey Sesame Dressing

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  Recipe adapted from: Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: About 9 oz of salad and 3 oz chicken

  Dairy Free

  This is a hearty main dish salad. It makes for a cool dinner on a warm night.

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  Adjust the ingredients measurement scale here by changing this number. 10 servings

  Instructions

  • In a small bowl whisk together the dressing ingredients through to the honey. Next whisk in the avocado oil and the sesame oil. Set aside.
  • In a large bowl toss together the salad ingredients.
  • Plate salad. Drizzle with dressing.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  For the dressing (makes about 1 ½ cups dressing):

  • 3 clove garlic minced
  • 2 tablespoon fresh ginger minced
  • 1 teaspoon sesame seeds
  • ⅓ cup rice vinegar
  • 2 tablespoon soy sauce
  • 3 tablespoon honey
  • ½ cup avocado oil
  • ¼ cup sesame oil
  • 2 pound rotisserie chicken shredded, for 10 servings, whole chicken
  • 1 whole green cabbage for 10 servings it will be about 20 cups, about 1 medium head
  • 2 cup carrot shredded
  • 1 cup red onion slivered
  • ¾ cup fresh cilantro chopped
  • 2 cup chow mein noodle dry, or dry instant ramen noodles
  • ¾ cup almonds sliced

  Cooking Tools Required

  Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Serve chilled or at room temperature.

  Nutrition

  Calories: 419kcal | Carbohydrates: 45g | Protein: 10g | Fat: 23g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 517mg | Potassium: 209mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4358IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

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  Coconut Shrimp with Sweet Chili Sauce

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  Up to 10 servings
  
  

  Coconut Shrimp with Sweet Chili Sauce

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 4 shrimp

  Dairy FreeEgg FreeNut FreeSoy Free

  The origins of coconut shrimp are not exactly known but it was widely served in Tiki Bars across America during the 1960's. The food served at these bars was a cross between American, Chinese, Philippino, and Polynesian cuisine, and will forever be remembered in American pop culture. This is one of my favorite appetizers! Works as a main dish as well. Pairs great with Cilantro Lime Jasmine Rice.

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In a medium bowl whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter sit for 15 minutes.
  • Meanwhile, place a deep skillet or large saucepan over medium heat. Add enough avocado oil to come up the sides by at least 1 ½ inches. Heat oil to 325 degrees,
  • Mix together the shredded coconut and panko bread crumbs on a large baking sheet.
  • Dip the shrimp, one at a time, in the batter and place on the coconut mixture, pressing gently to coat.
  • Fry the shrimp, 2-3 minutes or until lightly brown. Drain on a cooling rack, placed over a plate.
  • Meanwhile make the dipping sauce by whisking together all the sauce ingredients in a small saucepan set over medium heat. Bring to a boil, turn down to a simmer and cook until the sugar dissolves, about 2 minutes. Remove from heat and whisk in the chili-garlic sauce.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound U21-25 raw shrimp peeled and deveined, dried with paper towels

  For the batter:

  • 1 cup all-purpose flour
  • 2 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1 1/3 cup water

  For the coating:

  • 4 cup shredded sweetened coconut
  • 2 cup panko breadcrumbs

  For frying:

  • 3 cup avocado oil for frying the shrimp, more or less depending on size of pot

  For the dipping sauce:

  • 1/2 cup rice vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 tablespoon lime juice
  • 1 teaspoon Kosher salt
  • 1 tablespoon chili-garlic sauce Lee Kum Kee brand recommended

  Cooking Tools Required

  Cooling Rack, Measuring cups and spoons, Mixing bowls, Saucepan, Skillet, Tongs, Top Stove, Whisk

  Reheating/Serving Instructions

  Best when eaten within 3 hours of frying, but can be reheated in a 350 degree oven for 20 minutes.

  Nutrition

  Calories: 1025kcal | Carbohydrates: 39g | Protein: 18g | Fat: 91g | Saturated Fat: 29g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1441mg | Potassium: 346mg | Fiber: 7g | Sugar: 14g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg

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  Cucumber Salad

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  6 servings
  
  

  Cucumber Salad

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  Recipe adapted from: Jun Cai

  $0.00 Cooking Fee

  Egg FreeKetoLower CarbNut Free

  This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.

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  Instructions

  • Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
  • Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
  • Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook15

  Passive10

  Total Time1 hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 6 English cucumber
  • 2 tablespoon Kosher salt
  • 1 tablespoon chicken bouillon powder
  • 3 tablespoon avocado oil
  • 4 dry red chili crushed
  • 8 green onion sliced
  • 8 clove garlic finely chopped
  • 2 tablespoon fresh ginger finely chopped

  Cooking Tools Required

  Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable Peeler

  Nutrition

  Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg

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  6

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  Potato Salad with Bell Peppers and Garlic-Sesame Dressing

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  Up to 10 servings
  
  Potato Salad with Bell Peppers and Garlic-Sesame Dressing

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  Recipe adapted from: Jun Cai

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeEgg FreeNut FreeVegetarian

  This hearty potato salad goes beyond the ordinary and includes bell peppers and fresh cilantro. This recipe was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • 1. Cook the potato in boiling water. Meanwhile, julienne all the peppers and drop in the boiling potato water with the potatoes (last minutes of cooking time) for 2 minutes. Drain as much as the boiling water as possible, then shock the vegetable in ice water. Drain thoroughly.
  • 2. In a medium-sized bowl, whisk together the dressing ingredients,
  • 3. Add the dressing to cooled potato/vegetable mixture and toss thoroughly.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook30

  Passive10

  Total Time1 hour 10 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 white potato
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 red onion
  • 1 cup fresh cilantro

  Dressing:

  • 1/2 cup sesame oil
  • 1/2 cup garlic?
  • 4 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground white pepper
  • 2 tablespoon granulated sugar
  • 1 teaspoon Kosher salt
  • 2.00 teaspoon soy sauce
  • 1 tablespoon sesame seed
  • 2 tablespoon chicken bouillon powder
  • 4 tablespoon dry red chili more or less to taste

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Vegetable Peeler

  Nutrition

  Calories: 227kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 601mg | Potassium: 630mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1500IU | Vitamin C: 71mg | Calcium: 53mg | Iron: 2mg

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