We had a really yummy dinner last night. This recipe is defiantly a keeper and will be made again and again!
2 cups fresh shitake mushrooms (stems removed and chopped)
1 1/2 lbs chicken breasts cut into bite sized pieces
2 tbsp vegetable oil
1 tbsp sesame oil
1 dash of course salt and course black pepper
3 garlic cloves chopped
1/2 inch piece of ginger (finely chopped)
zest of one orange
1 can of water chestnuts chopped (diced)
3 scallions chopped
6 tbsp hoisin sauce
1 head of Boston bibb lettuce (separate leaves)
Preheat a large skillet to high and add oil to the pan. Add the chicken to the pan and sear the meat by stir frying for about 5 minutes then add the mushrooms, salt and pepper. Next add the garlic and the ginger and cook for a minute. Grate the orange zest into the pan and add the water chestnuts and scallions and cook for about 2 minutes. Add the hoisin sauce and toss to coat the mixture evenly. Pile the chicken mixture into the Boston bibb lettuce leaves, fold and eat.