• 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• 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 the market• 1/2 large head iceberg lettuce, core removed, headquartered• Wedges of navel orange -- platter garnish
Directions to Cook:
1. Take fresh shiitake mushrooms and remove their tough stem. Brush the mushrooms with a damp towel to clean them. Slice the mushrooms. 2. Chop chicken into finely cut small pieces. 3. Take a large skillet or wok and preheat it to high.4. Take a pan and pour oil into it. Heat the oil and add chicken into the pan. Add oil to a hot pan. 5. Sear meat by stir-frying for a minute or two. Add mushrooms to the chicken and cook the ingredients for another minute or two. 6. Add salt and pepper to season. After that, garlic and ginger. Now cook the mixture for about a minute.7. Grate zest into a pan and add bell pepper bits to it. Add finely chopped water chestnuts and scallions into the mix and cook it for another minute. Continue to stir fry mixture. 8. Pour hoisin Chinese barbecue sauce and toss it to coat the mixture evenly. Put the hot chopped barbecued chicken into a serving platter and place the quartered wedges of crisp iceberg lettuce alongside. 9. Take wedged oranges and add them to a platter to garnish. 10. To eat, pile spoonfuls into lettuce leaves. Wrap the lettuce around the fillings and squeeze an orange wedge over it. The meal is ready to serve.