Szechwan Pepper Chicken on Lettuce
Rotisserie chicken, from the deli
Dried red pepper flakes
Dark sesame oil
Whole scallions thinly sliced
Separate, wash and dry lettuce leaves. Arrange on a large platter.
Discard skin and bones from chicken and cut meat into 1/2" slices. Arrange on lettuce in over-lapping rows.
In a small saucepan, mix teriyaki sauce, Szechwan and red pepper flakes, sesame oil and scallions.
Heat until warm and spoon over sliced chicken and lettuce and serve.