Zhenglettucewraps Recipes

SZECHUAN CHICKEN LETTUCE WRAPS WITH SPICY MAYO (CACTUS CLUB COPYCAT)

Steps:

• Preheat oven to 400 degrees F. Line a cooking pan with foil and spray or brush with cooking oil.
• In a medium skillet, heat sesame oil over medium heat. Add panko breadcrumbs and cook for 2-3 minutes while stirring continuously until the breadcrumbs start to brown. Be careful not to burn them, you only want them to slightly turn a golden colour. Remove from heat and mix in soy sauce, rice wine vinegar, salt and pepper. Toss to combine and set aside.
• In a small bowl, beat the egg and mayonnaise together. Pour mixture into a shallow dish and set aside. Place flour into another shallow dish and set aside.
• Fully coat each chicken strip with flour, then with egg, and lastly with the panko breadcrumb mixture.
• Place the coated chicken strips onto your cooking tray and bake for 20-25 minutes, until the chicken is golden brown and no longer pink inside.
• Place chicken strips into a large bowl and add chow mein noodles, green onions, cilantro, peanuts, and sweet chili sauce. Toss to coat.
• Transfer chicken mixture into serving dish and sprinkle with sesame seeds. Add lime wedges.
• In a small bowl, mix mayonnaise, hot sauce, and lime juice together.
• Serve spicy mayo on the side or drizzle on top of chicken mixture.

ASIAN-INSPIRED CHICKEN LETTUCE WRAPS

Steps:

• Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl.
• Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
• Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
• Fill lettuce leaves with chicken mixture and top with reserved green onions.

SPICY SZECHUAN CHICKEN LETTUCE WRAPS

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.