Barbecued Chinese Chicken Lettuce Wraps
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Cooking Time:
10 min
Prep Time:
15 min
Total Time:
25 min
Servings:
4 servings
Ingredient
12 cups, 4 handfuls, fresh shiitake mushrooms
21 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
32 tablespoons light colored oil, such as vegetable oil or peanut oil
4Coarse salt and coarse black pepper
53 cloves garlic, chopped
61 inch ginger root, finely chopped or grated, optional
71 orange, zested
81/2 red bell pepper, diced small
91 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
103 scallions, chopped
113 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
121/2 large head iceberg lettuce, core removed, head quartered
13Wedges of navel orange -- platter garnish
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Nutritional components
- Serving Size1 of 4 servings
- Calories377
- Total Fat12g
- Saturated Fat1g
- Carbohydrates29g
- Dietary Fiber5g
- Sugar13g
- Protein39g
- Cholesterol117mg
- Sodium971mg
Cooking process
Step 1Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Step 2Preheat a large skillet or wok to high.
Step 3Add 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.
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