After trying (and loving) the Asian Lettuce Wraps, I knew I wanted to experiment more with that style of food. I have had this recipe bookmarked for a long time and it is one of the first real meals I made in our new house.
I loved it. Loved, loved, loved it.
It is very healthy and after all the chopping, it comes together in a snap. Plus, I loved the versatility of serving it with romaine lettuce and rice, or just lettuce…or just rice. You get the picture.
You can serve it according to your tastes.
It was absolutely delicious with both the hearty green romaine lettuce and the warm, tender rice.
The chicken, mushroom, pepper mixture is out of this world with flavor and texture.
Hoisin sauce is one of my favorite Asian ingredient flavors and this meal was a slam dunk, in my book.
1 10-ounce package baby portebello mushrooms, diced small
2 garlic cloves, minced
2 average-sized boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 teaspoons teriyaki sauce (you can find this by the soy sauce)
4 tablespoons hoisin sauce
3 cups of hot cooked rice
romaine lettuce leaves
scallions, thinly sliced
Heat oil over medium high heat in a large saute pan. Add red pepper and mushrooms and saute for 5 – 6 minutes until tender. Add garlic and saute an additional minute. Add chicken to pan and cook for 6 – 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.
To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.
Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.
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