Lettuce Wraps

I got this recipe from a co-worker at KAYAK. It’s one that I used to make all the time a few years back, but somehow it fell out of my handy stack. So happy to have found it again!

  • 2 cups, 4 handfuls, fresh shiitake mushrooms
  • 1⅓ to lbs thin cut check breast or chicken tenders
  • 2 T light colored oil, such as vegetable oil or peanut oil
  • Course salt and course black pepper
  • 3 cloves garlic, chopped
  • 1 inch ginger root, finely chopped or grated
  • 1 orange, zested
  • ½ red bell pepper, diced small
  • 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
  • 3 scallions, chopped
  • 3 T hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
  • ½ large head of iceberg lettuce, core removed, head quartered
  • Wedges of naval orange – platter garnish
  • 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 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 and cook a minute more.
  • Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions
  • Cook another minutes, 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 crips 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.
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