Chicken Wrapped in Lettuce
From Shannon Jean Walsh when she was in college
Ingredients
- 2 cups fresh shiitake mushrooms
- 1 ½ pounds thin cut chicken breast
- 2 tablespoons light colored oil such as vegetable oil peanut oil
- Coarse salt and coarse black pepper
- Three cloves garlic chopped
- 1 inch ginger root finely chopped or grated, optional
- 1 orange zested
- ½ red bell pepper diced small
- 1 small can 6 – 8 ounces, sliced water chestnuts, drained and chopped
- 3 scallions chopped
- 3 tablespoons Hoisin sauce
- ½ large head iceberg lettuce core removed, head quartered
- Wedges of navel orange on platter for garnish
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 sauce and toss to coat the mixture evenly.
- Transfer the hot chopped barbecue chicken to serving platter and pile quartered wedges of crisp iceberg lettuce alongside.
- Add wedges of oranges to platter to garnish.
- To eat, pile spoonfuls of chicken into lettuce leaves, wrapping lettuce around filling and squeeze an orange wedge over the outside.