Difficulty: Easy
Prep Time: 15 minutes
Total Time: 10 minutes
Yield: 4 large servings

Recipe courtesy Rachael Ray, Food Network

Ingredients

2 cups fresh baby bella mushrooms (about 4 handfuls)
1 1/3 - 1 1/2 lbs. thin cut chicken breasts or chicken tenders (can use pre-cooked, frozen chicken)
2T light colored oil, such as vegetable oil or peanut oil
Salt and 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 sliced water chestnuts (6 to 8 ounces), drained and chopped
3 scallions (green onion), chopped
3T hoisin (Chinese barbecue sauce), available on Asian foods aisle of market (add more to enhance flavor as desired)
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange, for platter garnish

Directions

1. Remove tough stems from mushrooms and brush with damp towel to clean.
2. Slice mushrooms.
3. Chop chicken into small pieces
4. Pre-heat a large skillet or wok to high.
5. Add oil to hot pan.
6. Add chicken to the pan and sear meat by stir frying a minute or two.
7. Add mushrooms and cook another minute or two.
8. Add salt and pepper to season, then garlic and ginger.
9. Cook a minute more.
10. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions.
11. Cook another minute, continuing to stir fry mixture.
12. Add hoisin and toss to coat the mixture evenly.
13. Transer the chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side.
14. Add wedged oranges to platter to garnish.
15. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeezing an orange wedge over it.