I tried my first lettuce wraps years ago at a P.F. Chang’s in CA. I loved them, but they seemed to hike up the sodium level each time I ate them. I decided to come up with my own version, which I’ve been making for years, & has earned a spot in my meal rotations. Quick & portable, they’re a great weeknight dinner, especially in warmer weather when you can’t bare the thought of turning on your oven. The orange zest gives it a nice, citrusy zing! Top with peanuts for an extra crunch.
2 cups fresh shiitake mushrooms, chopped
1.5 LBS chicken tenders, chopped
2 tablespoons olive oil
3 garlic cloves, finely chopped
1 inch fresh ginger, finely chopped
1 orange, zested
1 red bell pepper, diced
1 tin (6-8 oz) sliced water chestnuts, drained & chopped
3 scallions, chopped
3 tablespoons hoisin sauce ( in Asian aisle of your market)
salt & pepper to taste
1 head of lettuce (iceberg holds up the best but has no nutritional value, so I like to use butter or green leaf lettuce)
Preheat a large skillet or wok to high. Add oil; add chicken & stir fry 2 minutes. Add mushrooms & cook 2 minutes. Add salt & pepper to season, then garlic & ginger. Cook 1 minute & add orange zest, along with red pepper, water chestnuts, & scallions. Cook another minute, stirring. Add hoisin sauce & toss to coat evenly. Pile spoonfuls of chicken mixture into lettuce leaves & squeeze with some orange wedges if you like.