Best Spicy Szechuan Chicken Lettuce Wraps Recipes

SPICY SZECHUAN CHICKEN LETTUCE WRAPS

Spicy Szechuan Chicken Lettuce Wraps image

Provided by Aaron McCargo Jr.

Time 31m

Yield 6 servings

Number Of Ingredients 14

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

Steps:

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.

SPICY SZECHUAN CHICKEN LETTUCE WRAPS

Spicy Szechuan Chicken Lettuce Wraps image

Awesome as an appetizer OR a meal. I saw this on the Food Network one Sunday morning and I just had to jot down the recipe to try it out; it looked absolutely divine! Since I haven't made it myself yet, I am unsure as to how many servings it is. From what it looked like on TV, I am estimating it will make about 18 lettuce wraps.

Provided by cali_love

Categories Lunch/Snacks

Time 30m

Yield 18 lettuce wraps, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 boneless skinless chicken breasts
oil, for cooking
1 lemon, juice of
2 tablespoons butter
bibb lettuce or iceberg lettuce
1 daikon radish, julienned
2 carrots, julienned
1/2 cup green onion, diced
1/4 cup bean sprouts
1/2 cup szechuan sauce (check in your Asian grocery aisle)
1 tablespoon Chinese five spice powder
1/4 teaspoon cayenne pepper
1 pinch sea salt
1 pinch cracked black pepper

Steps:

In a small bowl, mix the 5 spice powder, cayenne pepper, sea salt, and black pepper together. Set aside.
Slice the chicken breasts in half lengthwise, and pound out in between two sheets of plastic wrap. This is to ensure even cooking.
Sprinkle on spice mixture evenly on both sides of the chicken breasts, lightly patting "rub" onto the chicken.
Heat oil in pan over medium high/high heat and fry chicken until lightly browned. (If your breasts are pounded out thin, it should not take too long to cook.) Put a little bit of butter (about 1/2 tbsp) on the top of each chicken breast, and drizzle lemon juice as well, for extra flavor. Flip chicken breasts over to cook the other side and repeat process.
Once the chicken has been fully cooked, remove from heat and place onto a platter and allow to rest for 10-15 minutes.
While the chicken is resting, prepare the slaw mix. Peel and wash your carrots and daikon radish. If you have a mandolin, you may use that to slice the carrots. Otherwise, thinly slice the carrots and daikon into julienned strips.
In another bowl, combine the carrots, daikon, diced green onions, bean sprouts, and Szechuan sauce together.
Thinly slice the chicken breasts. You can either slice them into strips or dice them, depending on your preference.
Arrange a little of the slaw mix and the chicken onto each bib lettuce cup. If you are unable to find bib lettuce, you can try using regular iceberg lettuce cups instead.
If you are serving this as an appetizer, it should serve about 4-6 people.