Aunt Kim’s Chicken Lettuce Wraps

These are a great knock-off of P. F. Chang's lettuce wraps!

3 Tbsp. oil
2 boneless, skinless chicken breasts
1 C. water chestnut, chopped small
2/3 C. mushroom, chopped small (optional)
3 Tbsp. onions, chopped
1-2 cloves garlic, minced
4 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

Mustard-Garlic-Chile Sauce:
1 Tbsp. hot mustard
2 tsp. hot water
1 tsp. garlic and red chile paste

Stir-Fry Sauce:
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1/2 tsp. rice wine vinegar

1. Make the special sauce by dissolving the sugar in water in medium bowl. Add the other ingredients and mix well. Refrigerate this sauce until ready to serve.

2. Combine ingredients for mustard-garlic-chile sauce in a small bowl and set aside.

3. Combine ingredients for stir-fry sauce in a small bowl and set aside.

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

5. Sauté chicken breasts for 4-5 min. per side or until done. Remove from pan.

6. As chicken cools, mince water chestnuts and mushrooms to about the size of small peas. Do the same with the cooked, cooled chicken.

7. With the pan on high heat, add another Tbsp. oil.

8. Add chicken, garlic, onions, water chestnuts, and mushrooms to the pan.

9. Add the stir-fry sauce to the pan and sauté the mixture for a couple of minutes.

10. Serve in the lettuce leaves. Top with blend of Special Sauce and Mustard-Garlic-Chile Sauce., combined to taste.