Recipe courtesy of Aaron McCargo Jr.
Spicy Szechuan Chicken Lettuce Wraps
Getting reviews...
- Level: Easy
- Total: 31 min
- Prep: 15 min
- Cook: 16 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 260
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 32 g
- Cholesterol
- 109 mg
- Sodium
- 238 mg
- Level: Easy
- Total: 31 min
- Prep: 15 min
- Cook: 16 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 260
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 32 g
- Cholesterol
- 109 mg
- Sodium
- 238 mg
Ingredients
Directions
- 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.
