Leah's Chicken Lettuce Wraps
  • 1/4 cup Sugar
  • 1/2 cup Water
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Rice Wine Vinegar
  • 2 Tbsp Ketchup
  • 1 Tbsp Lemon Juice
  • 1/3 tsp Sesame Oil
  • 1 Tbsp Hot Mustard
  • 2 tsp Water
  • 1 tsp Garlic Red Chili Paste
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Brown Sugar
  • 1/2 Tbsp Rice Wine Vinegar
  • 3 Tbsp Oil
  • Boneless, Skinless Chicken Breasts
  • Water Chestnuts
  • 2/3 cup Mushrooms
  • 3 Tbsp Onion, Chopped
  • 1 tsp Garlic, Minced
  • 4-5 Lettuce Leaves
  1. *Make the special sauce by dissolving the sugar in water in small bowl
  2. *Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil
  3. *Mix well and refrigerate sauce until you are ready to serve
  4. *Combine hot water with hot mustard and set this aside as well
  5. *Eventually add your desired measurement of mustard and garlic chile sauce to the special sauce mixture to pour over the wraps
  6. *Bring oil to high heat in a wok or large frying pan; sauté chicken breasts for 4-5 minutes per side or until done; remove chicken from pan and cool
  7. *Keep oil in the pan and keep hot; as chicken cools, mince water chestnuts and mushrooms to about the size of small peas
  8. *Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl
  9. *When chicken is cool, mince it as the mushrooms; with the pan still on high heat, add another Tbsp of oil
  10. *Add chicken, garlic, onions, water chestnuts, and mushrooms to pan
  11. *Add the stir fry sauce to the pan and sauté the mixture for a couple minutes, then serve it in the lettuce "cups" and top with "special sauce"
A Family Favorite. "The Chopper is a great tool for this recipe and will even make mushroom haters love this and not even know they are there" ~ Leah