2 cups coleslaw with carrots (purchased in bag)
3 boneless skinless chicken breasts
1/2 cup scallions
1/4 cup Szechuan sauce
1 tbsp Chinese five-spice powder
1/4 tsp cayenne
1/2 tsp salt
1/ tsp black pepper
1 tbsp butter
1 lemon, juiced
1 head Bibb or iceberg lettuce
2 tbsp olive oil
1/4- 1/2 tsp garlic powder
In a medium bowl toss together coleslaw and scallions with the Szechuan sauce. Set aside.
In a medium bowl stir together 1 tbsp olive oil, cayenne, Chinese five-spice, salt, pepper and garlic powder. Cut chick breasts into thin strips and toss in the spice mixture until well coated. In a large skillet on high heat, heat 1 tbsp olive oil. Add coated chicken and cook about 4 minutes or until lightly browned. Add lemon and butter and stir chicken for about another minute. Remove from pan. Let cool. When cooled place a spoonful of coleslaw on a lettuce leaf, top with a spoonful of chicken and roll the lettuce leaf.
yum! those look so good. We have had other szechuan food and love the flavors. Thanks for sharing. Emily
It is a great flavor but you need to be prepared for the heat. Thank you for visiting. Come again soon.
Looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!