Categories: Appetizers, Asian, Chicken, Main Dish, Rachael Ray

Ingredients

• 2 cups fresh shiitake mushrooms
• 1 1/3-1 1/2 lbs chicken tenders
• 2 tablespoons vegetable oil
• coarse salt
• coarse black pepper
• 3 garlic cloves, chopped
• 1 inch piece gingerroot, peeled and finely chopped (or grated)
• 1 orange
• 1/2 red bell pepper, diced small
• 1 (8 ounce) can water chestnuts, drained and chopped
• 3 scallions, chopped
• 3 tablespoons hoisin sauce
• 1/2 head iceberg lettuce, core removed, quartered
• 1 head boston lettuce or 1 head bibb lettuce, leaves separated
• navel orange wedge, for garnish

Directions

1. Remove the tough stems from the mushrooms; brush mushrooms with a damp towel to clean; slice the mushrooms.

2. Chop the chicken into small pieces.

3. Preheat a large skillet on high.

4. Add the oil to the hot skillet; add in the chicken; sear the meat by stir-frying for 1-2 minutes.

5. Add in the mushrooms; stir-fry/cook for another 1-2 minutes.

6. Season with salt and pepper, then add in the garlic and ginger.

7. Stir-fry/cook for 1 more minute.

8. Grate the zest of 1 orange directly into the skillet; add in the bell peppers, water chestnuts, and scallions.

9. Cook for another 1 minute, continuing to stir-fry the mixture.

10. Add in the hoisin sauce; toss to coat the mixture evenly.

11. Transfer the hot chicken mixture to a serving platter and pile the quartered lettuce wedges alongside.

12. Add the wedged oranges to the platter for garnish.

13. To eat, pile spoonfuls of chicken mixture into lettuce leaves and squeeze an orange wedge over.

14. Fold up the wrap and eat.

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