PF Chang's Lettuce Wraps

(Amie) 3 Tbsp oil
2 boneless, skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms (I use brown rice)
3 Tbsp chopped onion
1 tsp minced garlic
4-5 leaves iceberg lettuce

Special Sauce:
1/4 cup sugar
1/2 cup water
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp lemon juice
1/8 tsp sesame oil
1 Tbsp hot mustard
2 tsp water
1-2 tsp garlic and red chile paste

Stir Fry Sauce:
2 Tbsp soy sauce
2 Tbsp brown sugar
1/2 tsp rice wine vinegar

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 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 to pour over wraps.

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

• Sauté chicken breasts for 4 to 5 minutes per side until done.

• Remove from the pan and cool.

• Keep oil in the pan, keep hot.

• While chicken cools mince the water chestnuts and mushrooms (rice) 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 to the same size as water chestnuts and mushrooms.

• With the pan still on high heat, add another Tbsp of vegetable oil.

• Add chicken, garlic, onion, water chestnuts, and mushrooms to the pan.

• Add the stir fry sauce to the pan and sauté the mixture for a couple minutes.

• Serve in the lettuce cups.

• Top with special sauce.