Barbecued Chinese Chicken Lettuce Wraps
Caramel Potatoes
Caramel Potatoes
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  • 2 cups fresh shiitake mushrooms
  • 1 1/2 pounds chicken breast or chicken tenders
  • 2 tablespoons vegetable oil or peanut oil
  • coarse salt
  • fresh ground black pepper
  • 3 cloves garlic, chopped
  • 1 inch ginger root, grated
  • 1 orange, zested
  • 1 red bell pepper, diced small
  • 1 can (6-8 ounces) water chestnuts, drained and chopped
  • 6 scallions, sliced (whites and tops)
  • 3 tablespoons hoisin, found on the Asian food aisle of market
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (more for hotter flavor)
  • 1/2 large head lettuce, core removed and quartered
  • wedges
  • 3-4 minutes 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, water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin, soy sauce, sesame oil and pepper flakes; stir to coat the mixture evenly. Transfer the chicken mixture to a serving platter and pile the quartered lettuce wedges along the side. Add orange wedges to the platter. To eat, pile spoonfuls of chicken mix into lettuce leaves and top with a squeeze of fresh orange juice.



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