Lettuce Wrap Recipe

Lettuce Wraps (Like PF Changs)
Posted by Sharon Cooney

Ingredients:
3 T oil
2 Boneless, Skinless Chicken Breasts
1 C Water Chestnuts
2/3 C Mushrooms
3 T Chopped Onions
1 tsp Minced Garlic
1 Head Iceburg Lettuce Special Sauce
1/4 C Sugar
1/2 C Water
2 T Soy Sauce
2 T Rice Wine Vinegar
2 T Ketchup
1 T Lemon Juice
1/8 tsp Sesame Oil
1 T Hot Mustard
2 tsp Water
1-2 tsp Garlic and Red Chile Paste

Stir Fry Sauce
2 T Soy Sauce
2 T Brown Sugar
1/2 tsp Rice Wine Vinegar

Directions:
Make the Special Sauce by dissolving 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 water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over 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 chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another T of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple of minutes then serve it in the lettuce "cups". Top with "Special Sauce".

Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4