Total Time
52mins
Prep 45 mins
Cook 7 mins

From Rachael Ray

Ingredients Nutrition

Directions

  1. Remove the tough stems from the mushrooms; brush mushrooms with a damp towel to clean; slice the mushrooms.
  2. Chop the chicken into small pieces.
  3. Preheat a large skillet on high.
  4. Add the oil to the hot skillet; add in the chicken; sear the meat by stir-frying for 1-2 minutes.
  5. Add in the mushrooms; stir-fry/cook for another 1-2 minutes.
  6. Season with salt and pepper, then add in the garlic and ginger.
  7. Stir-fry/cook for 1 more minute.
  8. Grate the zest of 1 orange directly into the skillet; add in the bell peppers, water chestnuts, and scallions.
  9. Cook for another 1 minute, continuing to stir-fry the mixture.
  10. Add in the hoisin sauce; toss to coat the mixture evenly.
  11. Transfer the hot chicken mixture to a serving platter and pile the quartered lettuce wedges alongside.
  12. Add the wedged oranges to the platter for garnish.
  13. To eat, pile spoonfuls of chicken mixture into lettuce leaves and squeeze an orange wedge over.
  14. Fold up the wrap and eat.