Chinese Chicken Lettuce Wraps

Lettuce wraps are a favorite appetizer of many people I know, when eating out at a popular chain Chinese restaurant. This recipe allows you to enjoy the deliciousness of lettuce wraps, but in the comfort of your own home. I can’t remember exactly how the lettuce wraps that I’ve eaten out taste, but I believe this make-at-home version has a bit more of an orange and barbecue flavor. Regardless, they are full of flavor and healthful. (The hoisin sauce does add some sugar and sodium, but not much per serving.)

I like to serve these as a main dish, with fresh orange slices on the side. Since the recipe calls for orange zest, this is a perfect way to make use of the rest of the orange.

Chinese Chicken Lettuce Wraps

Printable Recipe

Makes 4 servings

Ingredients:

• 2 cups fresh shiitake mushrooms
• 1 1/3 to 1 1/2 pounds boneless, skinless chicken breast
• 1 tablespoon vegetable oil
• Salt and pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, peeled and finely chopped or grated
• Zest of 1 orange
• 1 red bell pepper, diced small
• 3 scallions, chopped
• 3 tablespoons hoisin sauce (Chinese barbecue sauce)
• 1/2 large head of iceberg lettuce, core removed, washed and quartered
• Slices of orange for garnish

Directions:

1. Remove tough stems from mushrooms and brush with damp towel to clean. Chop mushrooms into small pieces.
2. Chop chicken into small pieces.
3. Heat a large skillet or wok over high heat. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying for about 2 minutes.
4. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more.
5. Grate zest into pan; add bell pepper bits and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin sauce and stir to coat the mixture evenly.
6. Transfer the chicken mixture to a serving platter. Serve with quartered wedges of lettuce and orange slices.

Recipe adapted from Rachael Ray, Food Network