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Crunchy, zesty, perfectly munchy! Yep, that's BBQ Chicken Lettuce Wraps for ya. They're the ultimate snack for any occasion. Having people over? Grab some crispy lettuce and fill 'em up. Need a bite to hold you over until dinner? The tangy, seasoned chicken will do just that. Refreshing and pretty healthy for you, these BBQ Chicken Lettuce Wraps are just the best!
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Ingredients
- For the BBQ chicken:
- 2 tablespoons light colored oil, such as vegetable oil or peanut oil
- 1 1/2 pounds thin-cut chicken breasts or chicken tenders, chopped into small pieces
- 2 cups fresh shiitake mushrooms, stems removed, cleaned, sliced
- coarse salt, to taste
- coarse black pepper, to taste
- 3 cloves garlic, chopped
- 1 inch ginger root, optional, finely chopped or grated
- 1 orange, zested
- 1/2 red bell pepper, diced small
- 1 (6-8-ounce) tin sliced water chestnuts, drained and chopped
- 3 scallions, chopped
- 3 tablespoons hoisin sauce or Chinese barbecue sauce
- For serving:
- 1/2 large head iceberg lettuce, core removed, quartered
- scallions, to taste, sliced
- 1 orange, cut into wedges
Directions
Step 1 -Heat a large skillet or wok over high heat.
Step 2 -Add the oil and the chicken to the pan and stir-fry until the meat is seared, about 2 minutes.
Step 3 -Add the mushrooms to the chicken and cook, about 1-2 minutes.
Step 4 -Add the salt, the pepper, the garlic, and the ginger to the chicken mixture and cook for 1 minute.
Step 5 -Add the orange zest, the red bell pepper, the water chestnuts, and the 3 chopped scallions to the chicken mixture and cook, while stirring, for 1 minute.
Step 6 -Add the hoisin sauce to the chicken mixture and toss to evenly coat the mixture.
Step 7 -Spoon the chicken mixture onto the lettuce leaves, sprinkle with the remaining scallions, and then squeeze the orange wedges over top.
Step 8 -Serve.

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