Yield: 4 servings
* 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 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.