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Chicken Wrapped in Lettuce

From Shannon Jean Walsh when she was in college
Course: Main Course
Cuisine: Asian, Chinese
Keyword: poultry, stir-fry

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.