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Chinese Chicken Lettuce Wraps

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 or peanut oil (2 turns of the pan)
Coarse salt and coarse black pepper
3 garlic cloves, chopped
1-inch piece gingerroot, peeled and finely chopped or grated (optional)
1 orange (youll use the zest)
1/2 red bell pepper, diced small
1 can (8 ounces) sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin sauce (Chinese barbecue sauce, available on Asian foods aisle of market)
1/2 head iceberg lettuce, core removed, quartered
1 head of Boston or Bibb lettuce, leaves separated
Wedges of navel orange, for garnish


Remove the tough stems from the mushrooms and brush with a damp towel to clean; slice the mushrooms. Chop the chicken into small pieces. Preheat a large skillet or wok to high. Add the oil to the hot pan. Add the chicken to the pan and sear the meat by stir-frying for a minute or two. Add the mushrooms and cook for another minute or two. Season with salt and pepper, then add the garlic and ginger. Cook for a minute more. Grate the orange zest into the pan, add the bell pepper bits, water chestnuts, and scallions. Cook for another minute, continuing to stir-fry the mixture. Add the hoisin sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to a serving platter and pile the quartered wedges of crisp iceberg lettuce alongside. Add the wedged oranges to the platter to garnish. To eat, pile spoonfuls into the lettuce leaves and squeeze an orange wedge over. Fold up the wrap and eat.

Source: www.epicurious.com