Recently, Andrew made one of my favorite meals that he introduced to our home. After having something similar at PF Chang's, he was hooked and wanted to try making them. So, he found a recipe by Rachel Ray and definitely impressed me with his cooking skills. His specialties in the kitchen usually involve eggs, cheese, bagels, cheese, grilled cheese, crackers and cheese. Did I mention cheese? This meal does not include cheese, but it is amazing. Really. You gotta try it. I told him he can make this dish any day of the week. Really. Any time you want to cook this meal again Love, feel free! [Hint, hint]
You do need a few ingredients, but it's worth it. He omitted the ginger and orange, and we didn't miss it.
Chopping, dicing and cutting everything is what takes the most time.
Cut uncooked chicken into bite size pieces.
Then it's time to go to work stir-frying it all together. Look how cute he is. Handsome and he can cook. Be. Still. My. Heart.
In the end, you wrap the barbecued Chinese chicken and veggies in pieces of lettuce. The combination of flavors plus the crisp lettuce is so good. I wish I had one right now. It's a healthy no-carb meal.
Here is the recipe, which can also be found here:
- 2 cups, 4 handfuls, fresh shiitake mushrooms
- 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
- 2 tablespoons light colored oil, such as vegetable oil or peanut oil
- Coarse salt and coarse black pepper
- 3 cloves garlic, chopped
- 1 inch ginger root, finely chopped or grated, optional
- 1 orange, zested
- 1/2 red bell pepper, diced small
- 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
- 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
DirectionsRemove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
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 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.