P.f.changs Lettuce Wraps

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 3 tablespoons oil
• 2 boneless skinless chicken breasts
• 1 cup water chestnut
• 2/3 cup mushroom
• 3 tablespoons onions, choped
• 1 teaspoon garlic, minced
• 4 -5 leaves iceberg lettuce
• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1 -2 teaspoon garlic and red chile paste
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Recipe

• 1 make the special sauce by dissolving the sugar in water in a small bowl.
• 2 add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
• 3 mix well and refrigerate this sauce until you're ready to serve.
• 4 combine the hot water with the hot mustard and set this aside as well.
• 5 eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
• 6 bring oil to high heat in a wok or large frying pan.
• 7 saute chicken breasts for 4 to 5 minutes per side or done.
• 8 remove chicken from the pan and cool.
• 9 keep oil in the pan, keep hot.
• 10 as chicken cools mince water chestnuts and mushrooms to about the size of small peas.
• 11 prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
• 12 when chicken is cool, mince it as the mushrooms and water chestnuts are.
• 13 with the pan still on high heat, add another tbsp of vegetable oil.
• 14 add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
• 15 add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
• 16 top with"special sauce".