Barbecued Chinese Chicken Lettuce Wraps

also known as Chinese Tacos

1 large head iceberg lettuce - cored

2 cups mushrooms, cleaned and chopped small

1-1/2 pounds ground chicken

2 tablespoons vegetable or peanut oil

salt and pepper

3 cloves garlic, chopped

1/2- 1 inch ginger root finely chopped or grated

1 orange, zested

1 red bell pepper - diced or chopped small

1 6-8 ounce tin water chestnuts, drained and chopped small

3 scallions or 6 green onions, sliced or chopped small

3 tablespoons Hoisin sauce (Chinese BBQ sauce in Asian section)

Put lettuce in a bowl and cover with ice water. Place in fridge to crisp and cool. Add oil to pan and heat until HOT. (you want to cook fast and sear in flavor) You can use a wok or a big or skillet.

Add chicken to pan and sear by frying a couple minutes. Add mushrooms and cook for a few more minutes. Add salt and pepper to taste. Add ginger and garlic and cook an additional minute. Grate zest into pan then add red pepper, water chestnuts and scallions or onions and continue cooking and another minute. Add Hoisin sauce and stir to coat evenly. Transfer to a serving dish.

Drain lettuce and place on a plate.

To eat, pile spoonfuls into lettuce leaves (large leaves will need to be ripped into 2 or 3 smaller pieces) and add more Hoisin sauce if you wish. Wrap (as best you can) and eat. You will need napkins, it is messy!