PF Chang's Lettuce Wraps
  • 3 TBS oil
  • 2 boneless skinless chicken breasts
  • 1 C water chestnuts
  • 2/3 C mushrooms
  • 3 TBSP chopped onions
  • 1 tsp minced garlic
  • 4-5 leaves iceberg lettuce
  • Special Sauce
  • 1/4 C sugar
  • 1/2 C 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 chili paste
  • Stir Fry Sauce
  • 2 TBSP soy sauce
  • 2 TBSP brown sugar
  • 1/2 tsp rice wine vinegar
  1. Make special sauce by dissolving 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 the sauce until ready to serve.
  4. Combine hot water with mustard and set aside.
  5. Just before serving add desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps
  6. Bring oil to high heat in a wok or large frying pan
  7. Saute chicken breasts for 4-5 minutes per side or done
  8. Remove chicken from the pan and cool
  9. As chicken cools, mince water chestnuts and mushrooms to side of small peas
  10. Prepare stir fry sauce by mixing soy sauce, brown sugar and rice wine vinegar in a small bowl
  11. When the chicken is cool, mince to the size of small peas
  12. With the pan on high heat, add another TBSP of oil
  13. Add chicken, garlic onions, water chestnuts and mushrooms to the pan
  14. Add the stir fry sauce to the pan and saute the mixture for a couple of minutes and then serve in the lettuce "cups"
  15. Serve with special sauce