P. F. Chang's Chicken Lettuce Wraps

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3 Servings
Chicken Asian
Saute Main Dish Appetizers Chicken Asian

3 tablespoons oil
2 boneless skinless cken breasts
1 cup er chestnut
2/3 cup hroom
3 tablespoons chopped ons
1 teaspoon minced lic
4 -5 leaves iceberg tuce
Special Sauce
1/4 cup ar
1/2 cup water
2 tablespoons sauce
2 tablespoons e wine vinegar
2 tablespoons chup
1 tablespoon on juice
1/8 teaspoon ame oil
1 tablespoon hot tard
2 spoons water
1 -2 teaspoon lic and red chile paste
r Fry Sauce
2 tablespoons sauce
2 tablespoons wn sugar
1/2 teaspoon e wine vinegar

1Make the special sauce by dissolving the sugar in water in a small bowl. 2Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 3Mix well and refrigerate this sauce until you're ready to serve. 4Combine the hot water with the hot mustard and set this aside as well. 5Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. 6Bring oil to high heat in a wok or large frying pan. 7Saute chicken breasts for 4 to 5 minutes per side or done. 8Remove chicken from the pan and cool. 9Keep oil in the pan, keep hot. 10As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 11Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 12When chicken is cool, mince it as the mushrooms and water chestnuts are. 13With the pan still on high heat, add another Tbsp of vegetable oil. 14Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 15Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". 16Top with"Special Sauce".


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