Chicken Lettuce Wraps

I found this recipe on Food.com.  We just love the lettuce wraps at P.F. Changs, and this one tasted just like them.  

Special Sauce

¼ cup sugar

½ cup water

2 Tbsp soy sauce

2 Tbsp rice wine vinegar

2 Tbsp ketchup

1 Tbsp lemon juice

1/8 tsp sesame oil

Hot Mustard Sauce

1 Tbsp hot mustard

2 tsp water

1-2 tsp garlic and red chile paste

Chicken Filling

3 Tbsp oil

2 boneless skinless chicken breasts

1 cup water chestnuts

2/3 cup mushroom

3 Tbsp chopped onions

1 tsp minced garlic

4-5 leaves iceberg lettuce

Stir Fry Sauce

2 Tbsp soy sauce

2 Tbsp brown sugar

½ tsp rice wine vinegar

Optional Toppings:

Chinese rice noodles

Grated carrot

Bean sprouts

Fresh herbs

Green onions

Crushed peanuts

Directions:

Make the special sauce by dissolving the sugar in water in a small bowl.  Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.  Mix well and refrigerate this sauce until you’re ready to serve.

Combine the hot mustard with the water and set this aside as well.  Eventually everyone can add their desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.  Saute chicken breasts for 4-5 minutes per side or done.  Remove chicken from the pan and cool.  Keep oil in the pan, keep hot. 

As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.  Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When the chicken is cool, mince it as the mushrooms and water chestnuts are.  With the pan still on high heat, add another Tbsp of vegetable oil.  Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.  Add the stir fry sauce to the pan and sauté the mixture for a couple minutes.

Serve chicken mix in the lettuce “cups” with or without the optional toppings of your choice and a drizzle of special sauce (as spicy as you like, using the mustard and chili sauce).