Wednesday, May 14, 2008

Barbequed Chinese Lettuce Wraps

This is now one of Zac and my favorite recipes. I found it from Racheal Ray's page through food network. I really enjoyed working with new things. She doesn't always use stuff that the normal person would have in the kitchen. But it was a lot of fun to cook. Hope ya'll like it as well. She has so much good stuff. Here is the link if you want http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27790,00.html

Or I will also write it out if you don't want to go to the page.


Barbecued Chinese Chicken Lettuce Wraps
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
Episode:
Low-Carb, Not No-Carb


2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested(if you choose to do this, don't use but a little bit of zest, it is very strong)
1/2 red bell pepper, diced
small 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head
quartered Wedges of navel orange -- platter garnish

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
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 2. 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. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.