Categories: Main Dishes

Ingredients

• 3 tablespoons oil
• 2 boneless skinless chicken breasts
• 2/3 cup mushroom
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4 -5 leaves iceberg lettuce
• Sauce
• 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
• 2 teaspoons water
• 1 -2 teaspoon garlic paste
• Stir-fry Sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

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

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

3. Mix well and refrigerate this sauce until you’re ready to serve.

4. Eventually add your desired measurement of garlic sauce to the special sauce mixture to pour over the wraps.

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

6. Saute chicken breasts for 4 to 5 minutes per side or done.

7. Remove chicken from the pan and cool.

8. Keep oil in the pan, keep hot.

9. As chicken cools mince mushrooms to about the size of small peas.

10. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

11. When chicken is cool, mince it as the mushrooms are.

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

13. Add chicken, garlic, onions, and mushrooms to the pan.

14. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

15. Top with"Special Sauce".

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