Wednesday, January 28, 2009


This is a GREAT, very flavorful recipe that is very easy to make. My only bad point about it is that next time I will NOT use Szechwan Sauce. That stuff is SPICY! We basically couldn't eat the wraps! Being that I had doubled the recipe, I saved 1/2 and didn't add the sauce. So I took that and added fat free Asian Sesame salad dressing and it was delicious!... AND HEALTHY!

Aaron McCargo's (Food Network) recipe for...

Spicy Szechwan Chicken Lettuce Wraps

Prep Time: 15 min
Inactive Prep Time: hr min
Cook Time: 16 min
Level: Easy
Serves: 6 servings

3 boneless skinless chicken breasts
1/4 cup shredded daikon radish
2 carrots, shredded
1/4 cup bean sprouts
3 stalks (1/2 cup) scallions
1/4 cup Szechwan sauce
1 tablespoon Chinese five-spice powder
1/4 teaspoon cayenne
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons grapeseed oil, for frying
2 tablespoons butter
1 lemon, juiced
1 head Bibb lettuce leaves

Split boneless chicken in half. If too thick, pound out to make thinner. In a medium bowl, mix together radish, carrots, bean sprouts, and scallions. Add Szechwan sauce. In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken breasts lightly with rub. Cut the chicken into strips. In a large skillet over high heat, add the grapeseed oil. Once hot, sear the chicken breasts for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platter to let cool. Once cooled, dice or shred the chicken. Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve.

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