Barbecued Chinese Chicken Lettuce Wraps

Recipe Ingredients

2 cups	474ml	Sliced fresh shiitake mushrooms
1 1/2 lbs	681g / 24oz	Thin-cut chicken breast or chicken tenders
2 tablespoons	30ml	Light colored oil
		= (such as vegetable oil or peanut oil)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
3		Garlic cloves - chopped
1		Ginger root - (abt 1") - (optional), grated
1		Orange - zested
1/2		Red bell pepper - diced small
1		Small can sliced water chestnuts - (6 to 8 - drained, chopped
3		Scallions - chopped
3 tablespoons	45ml	Hoisin (Chinese barbecue sauce)
		= (available on Asian foods aisle)
1/2		Iceberg lettuce head - core removed, (large)
		And head quartered
1		Wedges navel orange - platter garnish

Recipe Instructions

Remove tough stems from mushrooms and brush with damp towel to clean; slice mushrooms. Chop chicken into small pieces.

Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or two. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more.

Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly.

Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E44) - from the TV FOOD NETWORK

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