Chinese-style chicken breasts on lettuce leaves
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The chicken breasts are served on a plate with lettuce leaves and orange slices, so anyone can make an appetizer right at the table!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups (or 4 handfuls) raw shiitake mushrooms
- 500-700 g thinly sliced chicken breast or fillet
- 2 tablespoons vegetable or peanut oil
- Coarse salt and black pepper
- 3 cloves of chopped garlic
- A couple of centimeters of finely chopped or grated ginger root
- Zest of 1 orange
- Half a red bell pepper - it should be chopped into small cubes
- 150-200 g of pickled chestnuts (drain and cut into slices)
- 3 green onions
- 3 tablespoons hoisin sauce (special Chinese barbecue sauce)
- Half a large head of iceberg lettuce, quartered and core removed
- Orange slices for serving
We recommend
Recipes with similar ingredients: shiitake mushrooms, chicken breasts, garlic, ginger root, Oranges, sweet pepper, chestnuts, green onions, hoisin sauce, iceberg lettuce
Cooking the dish according to the recipe:
- First, cut off the tough stems from the mushrooms and slice them. Cut the chicken into small pieces.
- Next, heat a large frying pan or wok and add oil. When the oil is hot, add the chicken and fry for a minute or two, stirring constantly.
- Add the mushrooms to the pan and cook for a couple more minutes. Season with salt and pepper to taste, and add the ginger and garlic. Let it cook for two to three minutes. For a savory flavor, add red pepper flakes, pickled chestnuts, zest, and green onions. Continue cooking, stirring constantly. Then, evenly pour in the hoisin sauce.
- Serve the chicken with vegetables on a platter. lettuce leaves and orange slices. To serve, spoon a tablespoon of the filling onto each lettuce leaf and squeeze the juice from the orange slices over the top.
Bon appetit!
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