Prep 15 mins
Cook 10 mins
This recipe tastes exactly like a dish from my favorite Japanese/Chinese restaurant. I got it from Rachael Ray's page on the food network website. It is so quick and easy to make.
- 2 cups chopped fresh mushrooms
- 1 1⁄2 lbs chicken breasts, cut into small pieces
- 2 tablespoons vegetable oil or 2 tablespoons peanut oil
- salt and pepper
- 3 garlic cloves, chopped
- 2 teaspoons grated gingerroot
- 1 orange, zest of
- 1⁄2 red bell pepper, diced small
- 1 (6 -8 ounce) sliced water chestnuts, drained and chopped
- 3 scallions, chopped
- 3 tablespoons hoisin sauce, Chinese barbecue sauce, available on Asian foods aisle of market
- 1⁄2 large head iceberg lettuce, core removed, head quartered
- wedges orange (platter garnish)
- 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 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.
I enjoyed this easy & quick dish for lunch. All of the ingredients work together well and it has lots of flavor. I did sub ground chicken and liked the result. I also added red pepper flakes at the table to spice it up and used romaine to wrap the filling. My biggest suggestion is to carefully read the recipe before starting. The ingredients are not listed in the order used. Made for Spring '09 Pick A Chef.