Categories: Chinese, appetizer, entree, poultry

Ingredients

• 2 cups fresh shiitake or oyster mushrooms
• 1 1/4 to 1 1/2 pounds thin-cut chicken breast or chicken tenders
• 2 Tbsp olive oil
• salt and pepper
• 3 garlic cloves, minced or pressed
• 1-inch piece of fresh ginger, peeled and grated or finely chopped
• 1/2 red bell pepper, diced small (use the whole pepper if desired)
• 3 scallions, chopped
• 1/3 cup hoisin sauce
• 1 head of Boston, Bibb, Iceberg, Romaine or butter lettuce, leaves separated, washed, and dried

Directions

1. Remove the tough stems from the mushrooms and brush with a damp cloth to clean; slice the mushrooms. Chop the chicken into small pieces.

2. Preheat a large skillet on high heat.

3. Add the oil to the hot pan. Add the chicken to the pan and sear for a minute or two. Add the mushrooms and cook for another minute or two.

4. Season with salt and pepper, then add garlic and ginger. Cook for a minute more.

5. Add bell pepper and scallions. Cook for another minute, stirring continuously.

6. Add hoisin sauce and stir to coat evenly.

7. Transfer to a serving platter and serve with lettuce leaves.

8. To eat, pile spoonfuls of chicken mixture into lettuce leaves.

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