Szechuan Chicken Or Tofu In Lettuce Bundles Solo Cooking 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.

TEN MINUTE SZECHUAN CHICKEN

Ten Minute Szechuan Chicken image

A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.

Provided by PUSATERI

Categories World Cuisine Recipes Asian Chinese

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
1 ½ tablespoons white wine vinegar
¼ cup water
1 teaspoon white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
⅛ teaspoon cayenne pepper, or to taste

Steps:

Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 10.1 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 0.6 g, Protein 28.7 g, SaturatedFat 0.9 g, Sodium 744.6 mg, Sugar 1.7 g

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.

Nutrition Facts : Calories 152.8, Fat 6.7, SaturatedFat 3.9, Cholesterol 49.5, Sodium 265.9, Carbohydrate 8.8, Fiber 2.7, Sugar 4.3, Protein 15

STIR-FRIED LETTUCE WITH SEARED TOFU AND RED PEPPER

Stir-Fried Lettuce With Seared Tofu and Red Pepper image

Stir-frying is a great way to use up your overabundance of lettuce. This recipe calls for romaine, but you can try it with whatever you have on hand, as long as it's sturdy enough to stand up to some heat. In China, where lettuce symbolizes prosperity and wealth, a simpler dish made with the lettuce only is served at New Year's.

Provided by Martha Rose Shulman

Categories dinner, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons Shao Hsing rice wine or dry sherry
1 tablespoon chicken broth, vegetable broth or water
1 tablespoon soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
12 ounces firm tofu, drained on paper towels and cut into dominoes or diced
2 teaspoons minced ginger
2 garlic cloves, minced
1 teaspoon minced serrano or jalapeño chili
1 red bell pepper, cut in 2-inch-long julienne
1 pound romaine lettuce (1 generous head or 2 hearts), cut crosswise into 1-inch-wide pieces
Salt to taste
2 tablespoons chopped cilantro

Steps:

Mix together the rice wine or sherry, the broth or water and 2 teaspoons of the soy sauce and set aside.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden brown. Add the remaining soy sauce, toss together and transfer the tofu to a plate.
Swirl in the remaining oil and add the ginger, garlic and chili pepper and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, then add the lettuce and sprinkle on the salt. Stir-fry for 1 minute, until the lettuce has begun to wilt. Add the rice wine mixture, cook 15 to 30 seconds, until the lettuce is bright and crisp tender, stir in the cilantro and remove from the heat. Serve with rice or noodles.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 3 grams