Lettuce Wraps

Closest replica to the famous lettuce wraps at PF Chang's Chinese Bistro! Serves 2-3

• 3 Tbls. oil
• 2 boneless skinless chicken breasts
• 1 c. water chestnuts
• 2/3 c. mushroom
• 3 Tbl. chopped onions
• 1 tsp. minced garlic
• 4-5 leaves iceberg lettuce (or other)

Special Sauce

• 1/4 c. sugar
• 1/2 c. water
• 2 Tbl. soy sauce or braggs
• 2 Tbls. rice wine vinegar
• 2 Tbs. ketchup
• 1 Tbls. lemon juice
• 1/8 tsp. sesame oil

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• 1 Tbls. hot mustard
• 2 tsp. water
• 1-2 tsp. garlic and red chili paste

Stir Fry Sauce

• 2 Tbls. soy sauce or braggs
• 2 Tbls. brown sugar
• 1/2 tsp. rice wine vinegar

1. Make the special sauce by dissolving sugar in the water in a small bowl.

2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

3. Mix well and refrig. until ready to serve.

4. Combine water and 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.

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6. Bring oil to high heat in a wok or large frying pan.

7. Saute chicken breasts for 4-5 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 Tbs. 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 leaves, topping with special sauce.