Food Network: Barbecued Chinese Chicken Lettuce Wraps

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Barbecued Chinese Chicken Lettuce Wraps
Recipe courtesy Rachael Ray

Ingredients
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of

market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel 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 hot pan. Add chicken to the pan and sear meat by stir frying a minute
or 2. 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.