Hoisin Chicken Lettuce Wraps

This recipe is off of Mel's Kitchen Cafe, which is quickly becoming one of my favorite recipe blogs!!

1 Tblsp. canola oil

1 large red pepper, diced small

1 (10 oz.) package baby portebello mushrooms, diced small

2 garlic cloves, minced (or 1 tsp. minced garlic out of the jar)

2 average sized boneless, skinless chicken breasts, diced small

1 (8 oz.) can water chestnuts, drained, diced small

2 tsp. teriyaki sauce (located by the soy sauce)

4 Tblsp. hoisin sauce

3 cups of hot cooked rice

romaine lettuce leaves

sesame seeds

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 top pieces of romaine lettuce with a scoop of rice, some of the hoisin chicken, a sprinkle of sesame seeds and scallions, and (this is my addition) some soy sauce mixed with a few drops of La Yu chili sauce. Wrap it up and eat it.