Chinese Chicken Lettuce Wraps

Original recipe was by Rachel Ray- 30 min meals, but made it into our own recipe with a few changes. This is one of our favorites! Enjoy

2 large chicken breasts
2 TBsp Peanut oil (or vegetable oil, peanut oil is a little lighter)
***I like to marinade the chicken in McCormick Zesty herb (marinade directions is on the back of the package) for at least an hour before cooking. Then I omit the oil for cooking the chicken. It adds a lot of flavor, but you don’t have to do this.
Salt & Pepper
3 garlic cloves (pressed is best, but finely chopped would work)
1 inch piece of ginger root (peeled and finely chopped or grated)
1 orange ( you’ll use the zest)
½ red bell pepper, diced small
1 can (8 oz) sliced water chestnuts, drained and chopped
3 green onions chopped
3 Tbsp Kikkoman Stir-Fry sauce (I’m very generous with the sauce. I add it in last and keep adding it until it looks the way I want it to.
Green leaf lettuce (get it as crispy as you can… you could use any kind, but this is our favorite kind)

First, I like to go through the recipe and chop everything I can so once the chicken is cooked I can throw it all in and have it done quickly.

Chop the chicken into small bite size pieces. Heat Skillet or wok. (I have used my large skillet on the stove or the electric skillet and they both worked great for this. Add oil (if you don’t use marinade) to hot pan. Add chicken to the pan and sear the meat by stir frying it for a two or three minutes. Season with salt and pepper, then add garlic and ginger (we have found that by grating the ginger directly into the pan that it adds more flavor). Grate desired amount of orange zest into the pan, add red bell peppers, water chestnuts, and green onions. Cook for another minute, continuing to stir-fry the mixture. Add the desired stir fry sauce- I don’t measure this as it really depends on how much you want to put in. To eat, pile spoonfuls onto the lettuce leaves and fold up the wrap, eat and enjoy. (The recipe says to garnish your platter with the orange wedges, but we always eat it too fast to do that)