Recipe Of The Day For Friday 8/6/10-Chicken Lettuce Wraps

I don't know what it's like in your part of the world, but here in New York it is SO hot and humid! Makes me want to stay inside by the air conditioner all day. And I definitely don't want to turn on the oven so this recipe is recipe is a perfect dinner for hot summer evenings!

• 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

Directions

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.