Chinese Chicken in Hoisin Sauce in Lettuce Wraps

Adapted from Rachel Ray

Ingredients:

1 package (about 2 cups) fresh shiitake mushrooms

1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders

2 tablespoons light colored oil, such as vegetable oil or peanut oil

Coarse salt and coarse black pepper

3 cloves garlic, chopped

1 inch ginger root, finely chopped or grated, optional

1 large orange, zested

1 red bell pepper, chopped

1 small tin sliced water chestnuts, drained and chopped

3 scallions, chopped

3-4 tablespoons hoisin sauce

1/2 large head iceberg lettuce

Directions:  

1. 1.  Chop garlic and ginger in the food processor.
2. 2.  Dice bell pepper, water chestnuts, and scallions 
3. 3.  Wash mushrooms. Coarsely chop.  
4. 4.  Chop chicken into small pieces.
5. 5.  .  Preheat a large skillet or wok to high.
6. 6.  Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or two. 
7. 7.  Add mushrooms and cook another minute or two. Add salt and pepper to season, then add garlic and ginger. Cook a minute more. 
8. 8.  Grate orange zest into pan, add bell pepper, chopped water chestnuts and scallions. Cook another minute, continuing to stir. 
9. 9.  Add hoisin sauce and toss to coat the mixture evenly. Taste and add more hoisin sauce if needed.  Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side.
10.