Asian Barbequed Chicken Lettuce Wraps

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

1. In bowl, combine hoisin, chicken broth, rice vinegar, juice from orange and soy sauce.  Whisk thoroughly.
2. 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.
3. Add chicken and cook for approximately 2 minutes.
4. Add mushroom and saute for approximately 2 minutes.
5. Add red pepper and water chestnuts, saute for approximately 1 minute
6. Add sauce and allow to simmer for 2-3 minutes.
7. Add orange zest and combine ingredients
8. Remove from heat.  Serve in a bowl or platter with the lettuce on the side
9. Fill the lettuce with the mixture, wrap and enjoy!!!