![\"\"](\"http:\/\/the2seasons.com\/wp-content\/uploads\/2012\/04\/Barbecued_Chinese_Chicken_Lettuce_Wraps588.jpg\" "\\"Barbecued_Chinese_Chicken_Lettuce_Wraps588\\"")
<\/a>Source<\/a><\/p>\n<\/h3>\nBARBECUED CHINESE CHICKEN LETTUCE WRAPS<\/h3>\n2 cups, fresh shitake mushrooms<\/h3>\n1 1\/3 to 1 1\/2 pounds thin cut chicken breast or chicken tenders<\/h3>\n2 tablespoons light colored oil, such as vegetable oil or peanut oil<\/h3>\nCoarse salt and coarse black pepper<\/h3>\n3 cloves garlic, shopped<\/h3>\n1 inch ginger root, finely chopped or grated, optional<\/h3>\n1 orange zested<\/h3>\n1\/2 red bell pepper, diced small<\/h3>\n1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped<\/h3>\n3 scallions, chopped<\/h3>\n3 tablespoons hoisin, (Chinese barbecue sauce, available on Asian foods aisle of market)<\/h3>\n1\/2 large head iceberg lettuce, core removed, head quartered<\/h3>\nWedges of navel orange- platter garnish<\/h3>\n\u00a0– Remove tough stems from mushrooms and brush with damp towel to clean, slice mushrooms.<\/h3>\n\u00a0– \u00a0Chop chicken into small pieces.<\/h3>\n\u00a0– Preheat a large skillet or wok to high.<\/h3>\n\u00a0– Add oil to hot pan. \u00a0Add chicken to the pan and sear meat by stir frying a minute or 2. \u00a0Add mushrooms and cook another minute or two. \u00a0Add salt and pepper to season, then garlic and ginger. \u00a0Cook a minute more. \u00a0Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. \u00a0Cook another minute, continuing to stir fry mixture. \u00a0Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. \u00a0Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. \u00a0Add wedged oranges to platter to garnish. \u00a0To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.<\/h3>\n
2 cups, fresh shitake mushrooms<\/h3>\n1 1\/3 to 1 1\/2 pounds thin cut chicken breast or chicken tenders<\/h3>\n2 tablespoons light colored oil, such as vegetable oil or peanut oil<\/h3>\nCoarse salt and coarse black pepper<\/h3>\n3 cloves garlic, shopped<\/h3>\n1 inch ginger root, finely chopped or grated, optional<\/h3>\n1 orange zested<\/h3>\n1\/2 red bell pepper, diced small<\/h3>\n1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped<\/h3>\n3 scallions, chopped<\/h3>\n3 tablespoons hoisin, (Chinese barbecue sauce, available on Asian foods aisle of market)<\/h3>\n1\/2 large head iceberg lettuce, core removed, head quartered<\/h3>\nWedges of navel orange- platter garnish<\/h3>\n\u00a0– Remove tough stems from mushrooms and brush with damp towel to clean, slice mushrooms.<\/h3>\n\u00a0– \u00a0Chop chicken into small pieces.<\/h3>\n\u00a0– Preheat a large skillet or wok to high.<\/h3>\n\u00a0– Add oil to hot pan. \u00a0Add chicken to the pan and sear meat by stir frying a minute or 2. \u00a0Add mushrooms and cook another minute or two. \u00a0Add salt and pepper to season, then garlic and ginger. \u00a0Cook a minute more. \u00a0Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. \u00a0Cook another minute, continuing to stir fry mixture. \u00a0Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. \u00a0Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. \u00a0Add wedged oranges to platter to garnish. \u00a0To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.<\/h3>\n
2 tablespoons light colored oil, such as vegetable oil or peanut oil<\/h3>\nCoarse salt and coarse black pepper<\/h3>\n3 cloves garlic, shopped<\/h3>\n1 inch ginger root, finely chopped or grated, optional<\/h3>\n1 orange zested<\/h3>\n1\/2 red bell pepper, diced small<\/h3>\n1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped<\/h3>\n3 scallions, chopped<\/h3>\n3 tablespoons hoisin, (Chinese barbecue sauce, available on Asian foods aisle of market)<\/h3>\n1\/2 large head iceberg lettuce, core removed, head quartered<\/h3>\nWedges of navel orange- platter garnish<\/h3>\n\u00a0– Remove tough stems from mushrooms and brush with damp towel to clean, slice mushrooms.<\/h3>\n\u00a0– \u00a0Chop chicken into small pieces.<\/h3>\n\u00a0– Preheat a large skillet or wok to high.<\/h3>\n\u00a0– Add oil to hot pan. \u00a0Add chicken to the pan and sear meat by stir frying a minute or 2. \u00a0Add mushrooms and cook another minute or two. \u00a0Add salt and pepper to season, then garlic and ginger. \u00a0Cook a minute more. \u00a0Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. \u00a0Cook another minute, continuing to stir fry mixture. \u00a0Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. \u00a0Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. \u00a0Add wedged oranges to platter to garnish. \u00a0To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.<\/h3>\n
3 cloves garlic, shopped<\/h3>\n1 inch ginger root, finely chopped or grated, optional<\/h3>\n1 orange zested<\/h3>\n1\/2 red bell pepper, diced small<\/h3>\n1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped<\/h3>\n3 scallions, chopped<\/h3>\n3 tablespoons hoisin, (Chinese barbecue sauce, available on Asian foods aisle of market)<\/h3>\n1\/2 large head iceberg lettuce, core removed, head quartered<\/h3>\nWedges of navel orange- platter garnish<\/h3>\n\u00a0– Remove tough stems from mushrooms and brush with damp towel to clean, slice mushrooms.<\/h3>\n\u00a0– \u00a0Chop chicken into small pieces.<\/h3>\n\u00a0– Preheat a large skillet or wok to high.<\/h3>\n\u00a0– Add oil to hot pan. \u00a0Add chicken to the pan and sear meat by stir frying a minute or 2. \u00a0Add mushrooms and cook another minute or two. \u00a0Add salt and pepper to season, then garlic and ginger. \u00a0Cook a minute more. \u00a0Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. \u00a0Cook another minute, continuing to stir fry mixture. \u00a0Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. \u00a0Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. \u00a0Add wedged oranges to platter to garnish. \u00a0To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.<\/h3>\n
1 orange zested<\/h3>\n1\/2 red bell pepper, diced small<\/h3>\n1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped<\/h3>\n3 scallions, chopped<\/h3>\n3 tablespoons hoisin, (Chinese barbecue sauce, available on Asian foods aisle of market)<\/h3>\n1\/2 large head iceberg lettuce, core removed, head quartered<\/h3>\nWedges of navel orange- platter garnish<\/h3>\n\u00a0– Remove tough stems from mushrooms and brush with damp towel to clean, slice mushrooms.<\/h3>\n\u00a0– \u00a0Chop chicken into small pieces.<\/h3>\n\u00a0– Preheat a large skillet or wok to high.<\/h3>\n\u00a0– Add oil to hot pan. \u00a0Add chicken to the pan and sear meat by stir frying a minute or 2. \u00a0Add mushrooms and cook another minute or two. \u00a0Add salt and pepper to season, then garlic and ginger. \u00a0Cook a minute more. \u00a0Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. \u00a0Cook another minute, continuing to stir fry mixture. \u00a0Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. \u00a0Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. \u00a0Add wedged oranges to platter to garnish. \u00a0To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.<\/h3>\n
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped<\/h3>\n3 scallions, chopped<\/h3>\n3 tablespoons hoisin, (Chinese barbecue sauce, available on Asian foods aisle of market)<\/h3>\n1\/2 large head iceberg lettuce, core removed, head quartered<\/h3>\nWedges of navel orange- platter garnish<\/h3>\n\u00a0– Remove tough stems from mushrooms and brush with damp towel to clean, slice mushrooms.<\/h3>\n\u00a0– \u00a0Chop chicken into small pieces.<\/h3>\n\u00a0– Preheat a large skillet or wok to high.<\/h3>\n\u00a0– Add oil to hot pan. \u00a0Add chicken to the pan and sear meat by stir frying a minute or 2. \u00a0Add mushrooms and cook another minute or two. \u00a0Add salt and pepper to season, then garlic and ginger. \u00a0Cook a minute more. \u00a0Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. \u00a0Cook another minute, continuing to stir fry mixture. \u00a0Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. \u00a0Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. \u00a0Add wedged oranges to platter to garnish. \u00a0To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.<\/h3>\n
3 tablespoons hoisin, (Chinese barbecue sauce, available on Asian foods aisle of market)<\/h3>\n1\/2 large head iceberg lettuce, core removed, head quartered<\/h3>\nWedges of navel orange- platter garnish<\/h3>\n\u00a0– Remove tough stems from mushrooms and brush with damp towel to clean, slice mushrooms.<\/h3>\n\u00a0– \u00a0Chop chicken into small pieces.<\/h3>\n\u00a0– Preheat a large skillet or wok to high.<\/h3>\n\u00a0– Add oil to hot pan. \u00a0Add chicken to the pan and sear meat by stir frying a minute or 2. \u00a0Add mushrooms and cook another minute or two. \u00a0Add salt and pepper to season, then garlic and ginger. \u00a0Cook a minute more. \u00a0Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. \u00a0Cook another minute, continuing to stir fry mixture. \u00a0Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. \u00a0Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. \u00a0Add wedged oranges to platter to garnish. \u00a0To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.<\/h3>\n
Wedges of navel orange- platter garnish<\/h3>\n\u00a0– Remove tough stems from mushrooms and brush with damp towel to clean, slice mushrooms.<\/h3>\n\u00a0– \u00a0Chop chicken into small pieces.<\/h3>\n\u00a0– Preheat a large skillet or wok to high.<\/h3>\n\u00a0– Add oil to hot pan. \u00a0Add chicken to the pan and sear meat by stir frying a minute or 2. \u00a0Add mushrooms and cook another minute or two. \u00a0Add salt and pepper to season, then garlic and ginger. \u00a0Cook a minute more. \u00a0Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. \u00a0Cook another minute, continuing to stir fry mixture. \u00a0Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. \u00a0Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. \u00a0Add wedged oranges to platter to garnish. \u00a0To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.<\/h3>\n
\u00a0– \u00a0Chop chicken into small pieces.<\/h3>\n\u00a0– Preheat a large skillet or wok to high.<\/h3>\n\u00a0– Add oil to hot pan. \u00a0Add chicken to the pan and sear meat by stir frying a minute or 2. \u00a0Add mushrooms and cook another minute or two. \u00a0Add salt and pepper to season, then garlic and ginger. \u00a0Cook a minute more. \u00a0Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. \u00a0Cook another minute, continuing to stir fry mixture. \u00a0Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. \u00a0Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. \u00a0Add wedged oranges to platter to garnish. \u00a0To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.<\/h3>\n
\u00a0– Add oil to hot pan. \u00a0Add chicken to the pan and sear meat by stir frying a minute or 2. \u00a0Add mushrooms and cook another minute or two. \u00a0Add salt and pepper to season, then garlic and ginger. \u00a0Cook a minute more. \u00a0Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. \u00a0Cook another minute, continuing to stir fry mixture. \u00a0Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. \u00a0Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. \u00a0Add wedged oranges to platter to garnish. \u00a0To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.<\/h3>\n
*****<\/p>\n
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I made this recipe a couple years ago and recently came across the recipe the other day. \u00a0I decided to make it again, and I was glad I did. \u00a0The recipe is originally from Rachel Ray, and I found it on the Food Network site. \u00a0I hope you give it a try it is a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/9479"}],"collection":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9479"}],"version-history":[{"count":13,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/9479\/revisions"}],"predecessor-version":[{"id":10702,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/9479\/revisions\/10702"}],"wp:attachment":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9479"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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