Szechuan Chicken 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 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

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 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.

SZECHWAN CHICKEN

Szechwan Chicken image

This is a very easy and very tasty Chinese recipe that is also kid-friendly! It is a favorite around our house, both among mom and dad as well as our younger picky eaters. It goes great with white rice and egg rolls!

Provided by Laura

Categories World Cuisine Recipes Asian Chinese

Time 1h40m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup soy sauce
½ cup cooking sherry
¾ teaspoon white sugar
¾ teaspoon ground ginger
2 tablespoons cornstarch
¾ teaspoon crushed red pepper
½ teaspoon garlic powder
2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
1 tablespoon vegetable oil
1 large green bell pepper, sliced
1 large onion, quartered
½ cup whole cashews

Steps:

Whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 to 2 hours.
Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and bell pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same skillet. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and bell pepper, cooking until heated through.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 16 g, Cholesterol 87.9 mg, Fat 9.6 g, Fiber 1.6 g, Protein 38.7 g, SaturatedFat 1.9 g, Sodium 1495.7 mg, Sugar 3.4 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