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Lettuce Wraps

1 review
Servings 4 Prep Time 15 Minutes Cook Time 10 Minutes


2 Cups Mushrooms - Shitake
1 1/3 lbs Chicken - Breast, thinly sliced
2 Tablespoons Sesame Oil
to taste Seasoning - Salt
to taste Seasoning - Black Pepper
3 cloves Garlic, minced
1 inch (grated) Ginger
1 Oranges, zested
1 Bell Pepper - Red, diced
1 can (sliced and chopped) Water Chestnuts - Canned
3 (chopped) Onions - Green
3 Tablespoons Hoisin Sauce
1/2 head Lettuce, quartered


1. Remove tough stems from mushrooms and brush with damp towel to clean, slice mushrooms. Chop chicken into small pieces.

2. Preheat a large skillet or wok to high.

3. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying 1-2 minutes. Add mushrooms and cook another 2 minutes. Add salt and pepper to season, then garlic and ginger. Cook a minute more.

4. 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.

5. Place mixture in serving bowl, surround with iceberg lettuce pieces.

Rate this recipe


Easy and fun. Kids love this and so do adults! Just like PF Changs.