Szechuan Chicken Lettuce Wrap & Best Creamy Salmon Pasta

Szechuan Chicken Lettuce Wrap

Ingredients

Chicken:

  • 2 chicken breasts, cut into small strips

  • 1 tbs sesame oil

  • 1 + ¼ cups panko breadcrumbs

  • 1 tbs soy sauce

  • 1 tbs rice vinegar (black)

  • ½ tsp salt

  • ¼ tsp ground black pepper

  • 1 egg

  • 1 tbs mayonnaise*

  • ¼ cup all-purpose flour*

Lettuce Wraps:

  • 1 cup fried chow mein noodles

  • ¼ cup green onions, sliced

  • ½ cup fresh cilantro, chopped

  • ¼ cup peanuts

  • ½ cup sweet chili sauce

  • 2 tsp black sesame seeds

  • lime wedges

  • 1 head lettuce, cut in half through the stem*

Spicy Mayo:

  • ¼ cup mayonnaise*

  • 1 tbs Sriracha hot sauce

  • 1 tsp freshly squeezed lime juice

Instructions

Chicken

  1. Preheat oven to 400F. Line a pan with foil & brush with cooking oil.

  2. In a medium skillet, heat sesame oil over medium heat. Add panko breadcrumbs & cook for 2-3 minutes stirring continuously until the breadcrumbs start to brown. Remove from heat & mix in soy sauce, rice wine vinegar, salt & pepper. Toss to combine & set aside.

  3. In a small bowl, beat the egg & mayonnaise together. Pour mixture into a bowl & set aside. Place flour into another dish & set aside.

  4. Fully coat each chicken strip with flour, then with egg, & with the panko breadcrumb mixture.

  5. Place the coated chicken strips onto your cooking tray & bake for 22-25 minutes, until the chicken is golden brown.

    Lettuce Wrap Filling

  6. Place chicken strips into a bowl & add chow mein noodles, green onions, cilantro, peanuts, and sweet chili sauce. Toss to coat.

  7. Transfer chicken mixture into serving dish & sprinkle with sesame seeds. Add lime wedges.

    Spicy Mayo

  8. In a small bowl, mix mayonnaise, hot sauce, & lime juice together.

    Serve spicy mayo on the side or drizzle on top of chicken mixture.

    To eat, scoop several tablespoons of the chicken mixture into the center of a lettuce leaf, drizzle extra spicy mayo on top, & wrap like a taco.

    *In flyer April 23 - 29, 2023
    Recipe and photo credit: Ahead of Thyme

 

The Best Creamy Salmon Pasta

Ingredients

  • Nonstick cooking spray

  • 2 salmon fillets*

  • 1 tsp salt

  • 1/2 tsp ground black pepper, divided

  • 12 ounces pasta*

  • 2 tbs unsalted butter

  • 4 garlic cloves, minced

  • 1-1/4 cups heavy cream*

  • 1/2 cup dry white wine

  • 2 tsp grated lemon zest*

  • 1 box (5 ounces) baby spinach

  • 2 tbs capers

  • Lemon wedges, for garnish*

Instructions

  1. Preheat oven to 350 F & boil large pot of water. Spray small baking pan with nonstick spray. Place salmon, skin side down, on pan & sprinkle with 1/2 tsp salt & 1/4 tsp pepper. Transfer to oven & bake 14 to 16 minutes until salmon is opaque throughout.

  2. Add large pinch of salt to pot of boiling water cook pasta.

  3. While pasta is cooking, heat butter in large high-sided skillet over medium heat. Add garlic & cook 1 minute, stirring . Add cream, wine, lemon zest & remaining 1/2 tsp salt and 1/4 tsp pepper. Heat to boiling over medium-high heat, then reduce heat to medium & cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.

  4. Add spinach & capers to skillet. Drain pasta and add to skillet on top of spinach. Cook over low heat 1 to 2 minutes, tossing frequently, or until spinach is just wilted.

  5. Remove salmon from oven, remove the skin & discard then break salmon into large chunks over pasta. Serve garnished with lemon wedges for squeezing over pasta, if desired.

*In flyer April 23 - 29, 2023
Recipe and photo credit: Fox Loves Lemons

Annah Kassen