Barbecued Chinese Chicken Lettuce Wraps

Adapted from Rachael Ray

Lettuce wraps are great when you're wanting something lighter and healthy. You can really use any type of stir fry recipe to fill the lettuce, but asian inspired ones are my favorite!

Ingredients: 
1 1/3 to 1 1/2 pounds chicken breast or tenders, chopped in small pieces
2 cups fresh mushrooms (any kind you prefer), chopped in small pieces
2 tbs vegetable oil or peanut oil
1 tsp salt
1 tsp pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated
1 orange, zested
1/2 red bell pepper, diced small
1/2 cup shredded carrots
3 scallions, chopped
3 tbs hoisin (chinese bbq sauce, available on Asian food aisle)
Head of iceberg lettuce, core removed, head quartered
Toasted sesame seeds (optional)
Sprouts (optional)

Directions:
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 & pepper to season, then garlic and ginger. Cook a minute more. Grate orange zest into pan, add red bell pepper, carrots and scallions. Cook another minute, continuing to stir fry mixture.

Add hoisin sauce and sesame seeds and toss to coat the mixture evenly. Transfer the hot chopped bbq chicken to serving platter. To eat, pile spoonfuls into lettuce leaves and top with sprouts if so desired.

Tip: Click on the Rachael Ray link to watch a video on how to prepare this meal and cut the lettuce