Ingredients
2 cups sliced mushrooms
1 1/2 lbs thin sliced chicken breast
2 tablespoons vegetable oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated
1 orange, zested
1/2 bell pepper, diced small
8 oz can sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin
1/2 large head lettuce
Wedges of orange - platter garnish
Preparation
Chop chicken into small pieces.
Preheat large skillet to high.
Add oil to hot pan. Add to chicken to pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or 2. Add salt and pepper to taste, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper, water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin and toss to coat the mixture evenly. Transfer the hot chopped barbecue chicken to serving platter and pile the 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.
