Wednesday, February 27, 2008

Chinese Chicken Wraps

Wraps are a great, hot weather dish. They are extremely versatile, quick, easy and everybody likes them..... Plus they adapt to almost any filling too! Oh, they're also low carb, low fat, low calorie....the list goes on...
Chinese Chicken Wraps
You'll need:
2 cups, 4 handfuls, fresh shiitake mushrooms
1/2 K thin cut chicken breast or chicken tenders, I've used leftover chicken too (steak, pork, fish, tuna, etc.)
2 tbls vegetable oil or peanut oil
salt and black pepper
3-4 cloves garlic, chopped or pressed
1 inch ginger root, finely chopped or grated
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, water chestnuts, drained and chopped (you can use jicama)
3 scallions, chopped
3 tbls hoisin, Chinese plum sauce, available on Asian foods aisle of market or BBQ sauce or oyster sauce if you prefer
large head iceberg lettuce, rinsed & separated (butter or any other will do)
Wedges of navel orange for platter garnish
Crushed red pepper flakes, optional but good
Remove tough stems from mushrooms and clean, slice mushrooms. Chop chicken into strips. Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese, barbecue or other sauce and toss to coat the mixture evenly. Transfer the hot chicken to serving platter and put lettuce leaves all around. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

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