• 4 cups fresh shiitake mushrooms
• 2-3 pounds chicken breasts, chopped into small pieces
• ¼ cup vegetable or peanut oil
• Salt
• Pepper
• 2 cloves garlic, chopped
• 1 inch ginger root, grated
• Zest of 2 oranges
• 1 red bell pepper, finely diced
• 1 pound water chestnuts, drained and chopped
• 6 scallions, chopped
• ⅓ cup hoisin sauce
• 1 large head iceberg lettuce, core removed and leaves quartered, washed well and dried

Remove stems from mushrooms and clean; slice. Add oil to saucepan or wok and stir-fry chicken for 1-2 minutes over high heat; add mushrooms and cook another minute. Add salt, pepper, garlic and ginger and cook one minute more. Add zest, red pepper, water chestnuts and scallions. Cook another minute, then add hoisin sauce and toss to coat mixture evenly. Place chicken on serving plate with lettuce quarters.