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We hope you got benefit from reading it, now let’s go back to barbecued chinese chicken lettuce wraps recipe. You can cook barbecued chinese chicken lettuce wraps using 12 ingredients and 3 steps. Here is how you do it.
The ingredients needed to prepare Barbecued Chinese Chicken Lettuce Wraps:
- You need 2 tablespoons light colored oil, such as vegetable oil or peanut oil
- Get 1 pound chicken meat, finely diced
- You need 2 cups shiitake mushrooms, finely diced
- Use Coarse salt and coarse black pepper
- Prepare 3 cloves garlic, finely diced
- Prepare 1 inch ginger root, finely diced
- Get 1 orange, zested, squeezed
- Get 1/2 red bell pepper, finely diced
- Prepare 6 to 8 ounces, water chestnuts, finely diced
- Provide 3 scallions, chopped
- Take 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
- Get 1/2 large head iceberg lettuce, core removed, head quartered
Instructions to make Barbecued Chinese Chicken Lettuce Wraps:
- 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 two. - 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.
- To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over. - - Optional: add a few drops of fresh orange juice to spoonful of mixture
Directions: Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Preheat a large skillet or wok to high. Add hoisin Chinese barbeque 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 the side. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze and orange wedge on the top.
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