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Recipe courtesy of Aaron McCargo Jr.

Show: Big Daddy's House

Episode: Working Lunch

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Total:: 31 min
Prep:: 15 min
Cook:: 16 min

Yield:: 6 servings

Level:: Easy

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

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.

My Private Notes

Name: Spicy Szechuan Chicken Lettuce Wraps
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H16M0.000S
Total time: P0Y0M0DT0H31M0.000S
Yield: 6 servings
Cuisine: asian
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