Tuesday, February 9, 2010


Alyssa and I had this for lunch today and LOVED it!. I actually threw it together on Sunday so today was easy. The first time I made it I thought it was way too hot. This time I didn't use the szechuan sauce and just added about 1/4 cup of a low salt Chinese stir fry sauce that I had in the fridge. I'm always substituting! I also used leftover chicken so I just diced the chicken and added it to the veggies and spices. That made it real easy. So today, I just heated up some and then we rolled it in lettuce leaves like egg rolls. It was so good and also healthy.

Spicy Szechuan Chicken Lettuce Wraps
Recipe courtesy Aaron McCargo Jr.
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 Szechuan 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 Szechuan 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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