Szechuan Chicken Wraps

  • Yield: 4 servings


Spicy Sesame Drizzle:
1teaspoon roasted peanut oil
1tablespoon minced fresh garlic
1/4cup ponzu soy sauce
3tablespoons seasoned rice vinegar
2tablespoons mirin
2teaspoons Sriracha sauce
2teaspoons sesame oil
1/4cup sliced green onion
1teaspoon fresh orange zest
Sichuan Chicken:
2tablespoons + 2 teaspoons roasted peanut oil, divided
1/4pound sliced shiitake mushroom caps
1pound ground chicken
1tablespoon minced fresh garlic
1tablespoon grated fresh ginger
2tablespoons soy sauce
2tablespoons sherry
1teaspoon chili oil
1/2cup sliced fresh green onion
1/2cup diced, peeled fresh carrot
16-- iceberg lettuce leaves, uniformly sized for wrapping
1/3cup chopped honey roasted peanuts


To make the Spicy Sesame Drizzle, heat oil in nonstick over medium heat and saute garlic for 30 seconds. Remove from heat and add garlic to a small bowl. Stir in ponzu soy sauce, vinegar, mirin, Sriracha, sesame oil, green onion and orange zest. Set aside.

To make the Sichuan Chicken, heat 2 tablespoons of oil in a large nonstick saute pan over medium heat. Add mushrooms and saute for 5 to 6 minutes, stirring occasionally, until tender. Remove mushrooms from pan and set aside briefly. Add remaining 2 teaspoons of oil to pan and add chicken. Cook for 2 to 3 minutes, stirring frequently and separating chicken into small pieces. Add garlic and ginger, and cook for 5 to 6 minutes, until chicken is no longer pink. Stir in soy sauce, sherry and chili oil and cook for 2 to 3 minutes until most liquid is evaporated. Remove from heat and stir in green onion and carrot.

To serve, place 4 lettuce leaves on each of 4 plates, evenly spoon chicken mixture onto lettuce leaves and sprinkle each portion evenly with peanuts. Top each portion with a tablespoon of Spicy Sesame Drizzle, pass remaining sauce on the side and serve immediately.

Serves 4