By: Chef Buz Deliere | The Chronic Magazine
This recipe is packed with flavor. The lettuce wraps are filled with a savory mixture of chicken, mushrooms, and rice. The result is a dish that is both flavorful and healthy.
The best part about this recipe is that it's so easy to make. In just minutes, you can have a delicious meal that is sure to please your family and friends.
Total time: 30 minutes
4-5 medium Chicken breasts, small diced (about 1 ½ pounds)
2 Cups Shiitake mushroom, small diced
½ Red pepper, small diced
½ Green pepper, small diced
2 Scallions, chopped
8 oz Can sliced Water chestnuts, drained
½ large head lettuce, core removed and quartered
3 cloves garlic, minced
1 tsp Ginger root, chopped fine
Zest from 1 orange
2 Tbs Canna Peanut oil
3 Tbs Hoisin sauce
Salt and Black pepper to taste
First preheat a large wok on high or a skillet if you don’t have a wok, add your oil to the hot wok. Add the chicken and stir fry for a couple of minutes then add the mushrooms and cook for a minute then toss in the garlic, ginger, and orange zest and stir fry for another minute.
Now add the water chestnuts, scallions, and red and green peppers, and cook for another minute before adding the hoisin sauce and tossing the mixture until it’s evenly coated.
Now just transfer the Asian chicken mixture to a serving dish and serve it with the lettuce wedges. Spoon as much of the Asian chicken mixture as you like into a lettuce wedge and roll it up and eat. A great, light snack for everyone to enjoy.