Last night I made Aaron McCargo's recipe for Szechwan Lettuce Wraps. I had no clue that the szechwan sauce was spicy! The lettuce wraps looked pretty but were inedible! PJ and I each ate one and couldn't believe how spicy they were. Our noses were running, ears itchy and mouths were on fire! Oh well, in the garbage they went. In the recipe there's a Dicon as an ingredient. It looks like a fat white carrot but I think it's in the Radish family. It's my new favorite ingredient! I had some shredded carrots and Dicon, cubed chicken and bean sprouts left over that didn't have any sauce on them. I decided to mix them all together and I added some Asian Sesame Salad Dressing with it and made lunch. Boy were they good. Just a change in the sauce and there's a new winner!
Spicy Szechwan Chicken Lettuce Wraps
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
16 min
Level:
Easy
Serves:
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 Szechwan 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 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.
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
16 min
Level:
Easy
Serves:
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 Szechwan 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 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.
No comments:
Post a Comment