Hoisin Chicken Lettuce Wraps

I've been looking for new ways to use the lettuce that comes in our Greenling boxes. It's hard! I ordinarily think of lettuce as a component in salads and on top of sandwiches, and not much else. But I'm trying to expand my lettuce horizons. I've heard that some use it as a substitute for heartier greens, like kale or spinach, but I'm not exactly ready for lettuce chips yet.

From Rachel Ray

Ingredients:

• 1 tsp. canola oil
• 1-1/2 lb. chicken, roughly chopped into bite-sized pieces
• 1-1/2 c. portobello mushroom, chopped (I only needed half of the HUGE portobello mushroom that came in our box this week. It must have been at least 8 inches across, no joke.)
• 3 cloves garlic, minced finely
• 1 inch fresh ginger root, grated
• 1 can (6 oz.) chopped water chestnuts
• 3 green onions, chopped
• 3 Tbsp. hoisin sauce (I ended up using more like 5. I really like hoisin.)
• Salt and pepper, to taste
• 8 large lettuce leaves, washed and dried

Directions:

• Over high heat, heat the oil in a skillet, then add the chicken. Cook for ~2 minutes until the chicken is no longer pink on the outside, then add the mushroom. Cook for another minute.
• Add salt and pepper to the chicken-mushroom mixture.
• Add the garlic, ginger, water chestnuts and green onions, then saute for a ~2 more minutes.
• Add the hoisin and toss everything to coat. Remove from the heat and serve wrapped in lettuce leaves.

Verdict:
Not exactly like PF Chang's, but pretty close! I really liked the crunch of the water chestnuts and lettuce and the sweetness of the hoisin.