Spicy Szechwan Chicken Lettuce Wraps

• 3 boneless skinless chicken breasts
• 1/4 cup daikon radish, shredded (I used just regular radish)
• 2 carrots, shredded
• 1/4 cup bean sprouts
• 1/2 cup scallion, chopped (about 3)
• 1/4 cup szechuan sauce
• 1 tablespoon Chinese five spice powder
• 1/4 teaspoon cayenne
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons oil
• 2 tablespoons butter
• 1 lemon, juiced
• 1 head bibb lettuce

1. Split boneless chicken in half. It too thick, pound out to make thinner.
2. In a medium bowl, mix together radish, carrots, bean sprouts and scallions. Add Szechwan sauce.
3. In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken lightly with rub. Cut the chicken into strips.
4. In a large skillet over high heat, add the oil. Once hot, sear the chicken for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platte to let cool.
5. Once cooled, dice or shred chicken.
6. Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf or lettuce. Roll and serve.

chicken breasts, daikon radish, carrots, bean sprouts, scallion, szechuan sauce, spice powder, cayenne, salt, pepper, oil, butter, lemon, bibb lettuce

Taken from www.food.com/recipe/spicy-szechwan-chicken-lettuce-wraps-436126 (may not work)