When we lived in Arizona and we had a craving for lettuce wraps, we would go to one of our favorite restaurants The Bamboo Club. But now that we live in Maryland, the closest "Bamboo Club" like restaurant is a 45 minute drive. So instead of making the drive, I decided to experiment and this recipe was born. The prep work takes a little bit of time but the dish comes together quickly. It is definitely a keeper, oh and it is easy!
Ingredients
1 Lbs. Boneless Skinless Chicken Breasts (Chopped)
3 Cloves Garlic (Chopped)
1 Inch Fresh Ginger Root (Grated)
1 Red Pepper (Diced)
1 Package Shitake Mushrooms (Chopped) equates to roughly 2 Cups
1 Orange (Juiced and Zested)
1 6 Oz Can Water Chestnuts (Drained and Chopped)
3 Green Onions (Chopped)
1 Jar Hoisin Sauce
1/4 Cup Chicken Broth
1/4 Cup Rice Wine Vinegar
2 Tablespoons Soy Sauce
1 Head Iceberg Lettuce (Core Removed and Quartered)
Canola Oil
Salt and Pepper
Preparation
- In bowl, combine hoisin, chicken broth, rice vinegar, juice from orange and soy sauce. Whisk thoroughly.
- In a large saute pan or wok, add enough oil to coat the bottom. Once hot, add garlic and ginger. Season with salt and pepper. Saute for approximately 1 minute.
- Add chicken and cook for approximately 2 minutes.
- Add mushroom and saute for approximately 2 minutes.
- Add red pepper and water chestnuts, saute for approximately 1 minute
- Add sauce and allow to simmer for 2-3 minutes.
- Add orange zest and combine ingredients
- Remove from heat. Serve in a bowl or platter with the lettuce on the side
- Fill the lettuce with the mixture, wrap and enjoy!!!
