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!
Ingredients
- 2 cups, 4 handfuls, fresh shiitake mushrooms
- 1⅓ to 1½ 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
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 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.