Spicy Szechuan Chicken Lettuce Wraps (Aaron McCargo, Jr.) |
|
 |
Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
Ingredients:
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 |
Directions:
1. Split boneless chicken in half. If too thick, pound out to make thinner.
2. In a medium bowl, mix together radish, carrots, bean sprouts, and scallions. Add Szechuan sauce.
3. In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken breasts lightly with rub. Cut the chicken into strips.
4. 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.
5. Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve.
|
|