Asian Barbecued Chicken Lettuce Wraps

Asian Barbecued Chicken Lettuce Wraps

I made an old favorite the other night. Asian Barbecued Chicken Lettuce Wraps is from a recipe adapted from one of Rachael Ray's 30-Minute Meals. They are like the lettuce wraps you can get at many  restaurants, and they are even pretty healthy.  Super easy to throw together, the entree keeps fantastically in the refrigerator of a couple days. They reheat in a snap and taste just as good or even better the next day.

Vary the vegetables you include in the recipe depending on what you have on hand. I like to use mushrooms, red peppers, green onions, and water chestnuts. Other delicious choices include bean sprouts, sugar snap peas, those fun baby corn cobs, or basically any other vegetable you like.

This is a 5 thumbs up recipe in my family. There are never leftovers no matter how much I make.

Asian Barbecued Chicken Lettuce Wraps

serves 5

peanut oil

1 1/2 pounds of boneless chicken breast, cut in small pieces
salt
pepper
2 cups of mushrooms, diced

1 red bell pepper, diced
zest of 1/2 an orange
1 (8 ounce) can water chestnuts
3 tablespoons hoisin sauce (find it in the Asian aisle at the grocery store)

5 green onions, sliced thin
romaine lettuce leaves

In a saute pan over medium high heat, add about 2 teaspoons of peanut oill. Season the chicken with salt and pepper and saute the chicken for 3 - 5 minutes or until just cooked through. Remove the chicken from the pan to a bowl and set aside.  Add the mushrooms and red pepper to the same pan adding another 2 teaspoons of oil and and cook for about 2 - 3  minutes. Return the cooked chicken to the pan (without any of the accumulated juices) and add the orange orange zest, water chestnuts, and the hoisin sauce and heat through.  Sprinkle with the gren onions.

To service, pile spoonfuls of the chicken mixture into the lettuce leave, like a taco.