Chinese Chicken Lettuce Wraps

I love P.F. Chang's lettuce wraps, these are not quite the same but they still very delicious!

(This is a Rachael Ray recipe)

2 cups, fresh shitake mushrooms (I used crimini)
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves of garlic, chopped
1 inch ginger root, finely chopped or grated (optional, but I strongly recommend it)
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chesnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian food aisle
1/2 large head iceberg lettuce, core removed, head quartered

Remove tough stems from mushrooms and brush with damp towel to clean, slice mushrooms. Chop chicken into small pieces.

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 and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chesnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceburg lettuce along side. Pile spoonfuls into lettuce leaves. Enjoy!!