Barbecued Chinese Chicken Lettuce Wraps

Submitted by Kathaleen Thorup

Kathaleen did a wonderful job demonstrating this recipe from Rachael Ray. It is really yummy!

• 2 Cups, (4 handfuls) fresh shiitake mushrooms
• 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
• 2 TB lightly 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
• small tin, 6-8 ounces, sliced water chestnuts, drained and chopped
• 2 scallions, chopped
• 3 TB hoisin, Chinese barbecue sauce (available on Asian foods aisle)
• 1/2 large head iceberg lettuce, core removed, head quartered
• wedges of navel orange--platter garnish

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken in 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 add 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 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.