Chinese lettuce wraps involve making a stir fry with chicken and serving the meat in lettuce leaves. For sesame ginger chicken, the meat is marinated and cooked separated before being combined with sauce.
For Chinese lettuce wraps, wash 2 cups fresh shiitake mushrooms. Remove the stems, and slice the mushrooms. Chop 1.5 pounds of chicken breast into small pieces. Preheat a large skillet, and add 2 tablespoons peanut oil. Add the chicken, and stir fry for two minutes. Add the sliced mushrooms, and cook another two minutes.
Season the mixture with chopped garlic, ginger, orange zest, salt and pepper. Add diced red bell pepper, 1 can of chopped water chestnuts and 3 chopped scallions. Cook one minute, and then add 3 tablespoons hoisin sauce, coating the mixture evenly. Serve the chicken mixture in lettuce leaves.
For sesame ginger chicken, prepare a marinade of 6 tablespoons sesame oil, 2.5 tablespoons sugar, 2 tablespoons soy sauce and 1 teaspoon pepper. Cut 2.5 pounds chicken thighs into cubes, and marinade for one hour.
Remove the chicken from the marinade, and dredge the pieces in cornstarch. Heat enough oil to cover the chicken pieces in a Dutch oven, heating to 375 degrees Fahrenheit. Deep fry the chicken until golden brown. Mix rice wine, hoisin, oyster and soy sauces with honey and chili sauce in a saute pan, simmering with garlic and ginger. Add water mixed with cornstarch. Add the chicken, tossing to coat, and remove from heat.