I don’t know about you but when I go to PF Changs, the lettuce wraps are my favorite. They’re light and crunchy and oh so yummy. We made these for dinner and they were the perfect antidote to a warm spring evening. This recipe is inspired by one Rachael Ray made…I just love me some Rach too :).
3 chicken breasts, chopped into bite sized pieces
2 cups baby portobello mushrooms
2 tablespoons veggie oil
4 cloves garlic, chopped
1 inch piece of ginger, grated or finely chopped (substitute one teaspoon ground ginger if you need to)
Zest of one orange
1 red bell pepper, chopped
6 scallions, chopped
1/2 cup hoisin sauce (it’s Chinese BBQ sauce, you’ll find it right on the international foods aisle)
Head of iceberg lettuce, leaves separated
Lots of salt and pepper
Preheat skillet to high heat. Add the oil to the hot pan. Add the chicken pieces to the pan and stir fry a couple of minutes. Add the mushrooms and cook another couple of minutes. Season with salt and pepper after the mushrooms have browned (not before!!). Add in garlic and ginger. Cook another minute then stir in orange zest, bell pepper and scallions. Cook another minute. Add in hoisin sauce and coat everything evenly.
Serve chicken mixture inside lettuce leaves.
That’s it! So yummy!