Fried Chicken Pie

This dish is a lighter, fresher take on traditional fried chicken. Crispy chicken breast pieces are stir-fried to perfection and tossed in a savory, slightly sweet soy-garlic sauce. Instead of heavy pastry or breading, the chicken is served nestled in crisp butter lettuce leaves, creating a satisfying handheld meal that balances texture and flavor. It&# 226;ÂÂs quick to prepare, making it ideal for busy weeknights, yet impressive enough for casual gatherings. The combination of tender chicken, crunchy almonds, and fresh herbs provides a delightful crunch in every bite.

Cooking Method: Boiling, Frying, Stir Frying

Cuisine: Southern

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 366.1

Description

This dish is a lighter, fresher take on traditional fried chicken. Crispy chicken breast pieces are stir-fried to perfection and tossed in a savory, slightly sweet soy-garlic sauce. Instead of heavy pastry or breading, the chicken is served nestled in crisp butter lettuce leaves, creating a satisfying handheld meal that balances texture and flavor. It&# 226;ÂÂs quick to prepare, making it ideal for busy weeknights, yet impressive enough for casual gatherings. The combination of tender chicken, crunchy almonds, and fresh herbs provides a delightful crunch in every bite.

Ingredients

1/4 pounds chicken breasts, skinless,
4 Tablespoons soy sauce, divided
1/2 teaspoons cornstarch, divided
3/4 teaspoons Sugar substitute
1/3 cups Water
2 Tablespoons canola oil, divided
Butter or iceberg lettuce leaves
1 Minute. Add green onions; stir-fry 1 minute longer. Stir in hicken and soy sauce
1/4 cups Chicken mixture. If desired, fold lettuce around filling to enclose.

Directions

1
Cut chicken breasts into 1/2-inch pieces.
2
In a small bowl, combine 3 tablespoons soy sauce, 4-1/2 teaspoons cornstarch, 3 teaspoons minced garlic, and sugar substitute; stir in chicken pieces and let stand for 15 minutes.
3
Meanwhile, in a separate small bowl, combine water, remaining 1 tablespoon soy sauce, and 1 teaspoon cornstarch; set aside.
4
Heat 1 tablespoon canola oil in a wok or large skillet over high heat.
5
Add marinated chicken to the hot pan and stir-fry for 4 minutes until cooked through; remove chicken from pan and set aside.
6
Heat remaining 1 tablespoon oil in the same pan.
7
Add remaining minced garlic and stir-fry briefly until fragrant.
8
Pour in the water-soy sauce mixture and cook, stirring constantly, until the mixture boils and thickens.
9
Remove pan from heat and stir in toasted almonds, chopped green onions, and fresh cilantro.
10
Return the cooked chicken to the pan and toss to coat with the sauce.
11
Spoon about 1/4 cup of the chicken mixture into each lettuce leaf.
12
If desired, fold the lettuce leaves around the filling to enclose.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 366.1kcal

% Daily Value *
Total Fat 18.0g28%
Saturated Fat 1.9g10%
Cholesterol 34.6mg12%
Sodium 2288.3mg96%
Total Carbohydrate 32.4g11%
Dietary Fiber 3.1g13%
Sugars 3.4g
Protein 19.0g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, lettuce wraps, stir fry, soy sauce, garlic, crispy, healthy, quick dinner, low carb, almonds, green onions, cilantro, cornstarch, wok, gluten free option, protein, vegetarian friendly, easy recipe, family meal, fresh herbs

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-pie-5/