Sichuan chicken lettuce wraps from EatingWell Magazine, March 2019: The California Issue (page 20)

  • toasted sesame oil
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  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
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  • EYB Comments

    Can substitute balsamic vinegar for Chinese black vinegar and radishes for carrots.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute balsamic vinegar for Chinese black vinegar and radishes for carrots.

  • mharriman on September 02, 2021

    Husband liked this better than I did. I thought it was okay; he thought it was a great, light summer meal. I started with already cooked leftover chicken from a whole hen, so I minced and then sautéed the garlic and ginger to infuse that flavor into what was supposed to be poached chicken breasts. I kept those in the chicken/ sauce mixture. I didn’t have Sichuan peppercorns so I followed the tip instructions and used red pepper flakes and Chinese five spice. The sauce had a mild, appealing flavor but I thought it needed more something. I ended up drizzling soy sauce over my wraps which helped a little but not enough for a wow factor. Wondering if adding hoisin sauce would help....

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