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Szechuan Chicken Lettuce Wraps

These gluten-free, dairy-free Szechuan Chicken Lettuce Wraps are easy to make, fun to eat, and super flavorful. For those times you want a quick and easy dinner, but don’t want to resort to takeout, this is a recipe you need in your life.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Rachael DeVaux

Ingredients

For the Sauce:

  • 1/4 cup coconut aminos
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon coconut sugar

For the Chicken:

  • 1.5 pounds chicken breast, cut into 1” cubes
  • 2 tablespoons arrowroot starch
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons avocado oil, divided
  • 1 large red bell pepper, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 tablespoon freshly grated ginger
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons ground Szechuan peppercorns
  • 1/2 cup raw cashews

To Serve:

  • 1 head butter lettuce, cleaned and leaves removed
  • 4 green onions, thinly sliced
  • 1 Fresno chili pepper, thinly sliced optional
  • 1/4 cup chopped fresh cilantro

Instructions

For the Sauce:

  • In a small bowl, whisk together the coconut aminos, lime juice, vinegar, toasted sesame oil, and coconut sugar. Set aside.

For the Chicken:

  • Add the chicken, arrowroot starch, salt, garlic powder, and black pepper in a medium bowl. Toss to combine until all pieces are evenly coated.
  • Heat a large, non-stick skillet over medium-high heat. Add the avocado oil. Once hot, add the chicken in a single layer, working in batches if necessary to avoid crowding the pan. Cook, undisturbed, for 4 minutes on the first side. Toss and cook for another 3-4 minutes, until the chicken is golden and mostly cooked. It will continue to cook in the sauce. Transfer to a plate and repeat with the second batch of chicken if needed.
  • Turn the heat down to medium. Add in the remaining avocado oil. Once hot, add the red bell pepper and onion. Toss to combine and cook until softened, about 4 minutes. Add in the ginger, garlic, and ground Szechuan peppercorns. Allow to cook until the garlic is fragrant, about 1-2 minutes.
  • Add the chicken back to the pan along with the coconut amino sauce. Stir to combine and cook, uncovered, for 5-8 minutes, stirring occasionally, until the sauce has thickened and the chicken is golden brown and sticky. During the last few minutes of cooking, add in the cashews and toss to combine. Remove from the heat and allow to cool slightly before assembling the wraps.

To Serve:

  • Layer 2 lettuce leaves of similar size atop one another. Scoop in some of the chicken mixture and top with green onions, chili pepper, and cilantro. Enjoy!