Szechuan Chicken Wraps

  • Yield 4 servings


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



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