P F CHANG'S CHICKEN LETTUCE WRAPS

By RUBY-2

P F CHANG'S CHICKEN LETTUCE WRAPS

Ingredients

• 3 TBSP OIL
• 2 BONELESS SKINLESS CHICKEN BREASTS
• 1 CUP WATER CHESTNUTS
• 2/3 CUP MUSHROOMS
• 3 TBSP CHOPPED ONIONS
• 1 TSP MINCED GARLIC
• 4 -5 LEAVES ICEBERG LETTUCE
• SPECIAL SAUCE
• 1/4 CUP SUGAR
• 1/2 CUP WATER
• 2 TBSP SOY SAUCE
• 2 TBSP RICE WINE VINEGAR
• 2 TBSP KETCHUP
• 1 TBSP LEMON JUICE
• 1/8 TSP SESAME OIL
• 1 TBSP HOT MUSTARD
• 2 TSP WATER
• 1 -2 TSP GARLIC AND RED CHILE PASTE
• STIR FRY SAUCE
• 2 TBSP SOY SAUCE
• 2 TBSP BROWN SUGAR
• 1/2 TSP RICE WINE VINEGAR

Preparation

Step 1

MAKE THE SPECIAL SAUCE BY DISSOLVING THE SUGAR IN WATER IN A SMALL BOWL. ADD SOY SAUCE, RICE WINE VINEGAR, KETCHUP, LEMON JUICE AND SESAME OIL. MIX WELL AND REFRIGERATE THIS SAUCE UNTIL YOU'RE READY TO SERVE. COMBINE THE HOT WATER WITH THE HOT MUSTARD AND SET THIS ASIDE AS WELL. EVENTULLY ADD YOUR DESIRED MEASUREMENT OF MUSTARD AND GARLIC CHILI SAUCE TO THE SPECIAL MIXTURE TO POUR OVER THE WRAPS. BRING OIL TO HIGH HEAT IN A WOK OR LARGE FRYING PAN. SAUTE CHICKEN BREASTS FOR 4 TO 5 MINUTES PER SIDE OR TILL DONE. REMOVE CHICKEN FROM THE PAN AND COOL. KEEP OIL IN THE PAN, KEEP HOT. AS CHICKEN COOLS MINCE WATER CHESTNUTS AND MUSHROOM TO ABOUT THE SIZE OF SMALL PEAS. PREPARE THE STIR FRY SAUCE BY MIXING THE SOY SAUCE, BROWN SUGAR AND RICE VINEGAR TOGETHER IN A SMALL BOWL. WHEN CHICKEN IS COOL, MINCE IT ALSO. WITH THE PAN STILL ON HIGH HEAT, ADD ANOTHER TBSP OF VEGETABLE OIL. ADD CHICKEN, GARLIC, ONIONS, WATER CHESTNUTS AND MUSHROOMS TO THE PAN. ADD THE STIR FRY SAUCE TO THE PAN AND SAUTE THE MIXTURE FOR A COUPLE MINUTES THEN SERVE IT IN THE LETTUCE CUPS. TOP WITH SPECIAL SAUCE.