Stuff low-carb lettuce wraps with Asian-inspired bang-bang chicken for an easy weeknight dinner that beats takeout! Sichuan peppercorns aren't peppers--they're the dried berries of the Chinese prickly ash bush. Don't have any on hand? Substitute 1/2 tsp. each crushed red pepper and five-spice powder for the Sichuan pepper.

Carolyn Malcoun
Source: EatingWell Magazine, March 2019


Ingredient Checklist


Instructions Checklist
  • Place chicken, ginger and garlic in a large saucepan. Cover with water. Bring to a boil over high heat. Reduce heat to a simmer and cook until an instant-read thermometer inserted in the thickest part of the chicken reaches 160 degrees F, 10 to 12 minutes. Transfer the chicken to a clean cutting board (discard ginger and garlic); let cool for 5 minutes.

  • Meanwhile, whisk sesame oil, tamari, vinegar, chili oil, peppercorns and sugar in a medium bowl.

  • Shred the chicken and stir into the sauce. Let stand for 5 minutes. Serve in lettuce leaves topped with cucumber, carrot (and/or radish), scallions and sesame seeds.

Nutrition Facts

274.2 calories; protein 25.8g 52% DV; carbohydrates 11.1g 4% DV; exchange other carbs 0.5; dietary fiber 2.2g 9% DV; sugars 5.5g; fat 14.1g 22% DV; saturated fat 2.4g 12% DV; cholesterol 62.7mg 21% DV; vitamin a iu 3498.6IU 70% DV; vitamin c 6.2mg 10% DV; folate 38.1mcg 10% DV; calcium 54.7mg 6% DV; iron 2.1mg 12% DV; magnesium 51.9mg 19% DV; potassium 452.3mg 13% DV; sodium 457.4mg 18% DV.