Chicken Lettuce Wraps

Summer finally arrived on July 5th this year. I was a little worried this will be a cold and rainy summer. Seattle is heating up! We might hit the 90s this week. I found this recipe on FoodNet.com. This is the perfect dish for a hot summer night. The lettuce wraps are light and healthy.

Ingredients:
2 cups fresh mushrooms
1 1/2 lb thin cut chicken breast
2 tablespoons vegetable oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated
1 orange, zested
1/2 red bell pepper, diced small
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish

Directions:
1. Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
2. Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying 2 minutes. Add mushrooms and cook another minute. 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 sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.