Chicken Lettuce Wraps
(from teacherrap’s recipe box)
Source: http://www.food.com/recipe/p-f-changs-chicken-lettuce-wraps-15865#ixzz1OeALDVJu (from RecipeThing user k8tsgr8t)
Prep time: 10 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Appetizers
Ingredients
- 3 tablespoons oil
- 2 boneless skinless chicken breasts
- 1 cup water chestnut
- 3 tablespoons chopped onions
- 1 teaspoon minced garlic
- 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
Directions
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Make the special sauce by dissolving the sugar in water in a small bowl.
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Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
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Mix well and refrigerate this sauce until you’re ready to serve.
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Combine the hot water with the hot mustard and set this aside as well.
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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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Bring oil to high heat in a wok or large frying pan.
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Saute chicken breasts for 4 to 5 minutes per side or done.
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Remove chicken from the pan and cool.
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Keep oil in the pan, keep hot.
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As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
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Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
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When chicken is cool, mince it as the mushrooms and water chestnuts are.
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With the pan still on high heat, add another Tbsp of vegetable oil.
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Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
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Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
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Top with"Special Sauce".