P.F. Chang's Lettuce Wraps

By SallySmo

Ingredients

• Special Sauce
• 1/4 C sugar
• 1/2 C water
• 2 Tbsp soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup
• 1 Tbsp lemon juice
• 1/8 tsp sesame oil
• 1 Tbsp Chinese hot mustard powder
• 2 tsp water
• 1-3 tsp chili garlic sauce
• Stir Fry Sauce
• 2 Tbsp soy sauce
• 2 Tbsp dark brown sugar
• 1/2 tsp rice vinegar
• 3 Tbsp vegetable oil
• 2 skinless chicken breast fillets
• 1 C diced water chestnuts (size of small peas)
• 2/3 C diced straw mushrooms (size of small peas)
• 3 Tbsp chopped green onion
• 1 tsp minced garlic (1 clove)
• 1 C fried maifun rice sticks
• 4-5 iceberg lettuce cups

Preparation

Step 1

Make special sauce (for spooning over wraps) by dissolving 1/4 C sugar in 1/2 C water in a small bowl. Add 2 Tbsp soy sauce, 2 Tbsp rice vinegar, 2 Tbsp ketchup, 1 Tbsp lemon juice and 1/8 tsp sesame oil. Mix well and refrigerate the sauce until you're ready to serve. *Combine 2 tsp water with Chinese hot mustard and set aside. Eventually, you will add your desired amount of mustard and garlic chili sauce to special sauce. In restaurant, waiters prepare it tableside.

Prepare stir fry sauce by mixing all together in small bowl.

To prepare filling, bring 2 Tbsp oil to high heat in a wok. Saute chicken for 4-5 minutes per side or until done. Remove to cool. Keep oil in pan. When cool enough to handle, hack with knife so no piece larger than a dime.

Heat wok on high and add remaining Tbsp of oil. Add chicken, garlic, water chestnuts and mushrooms to pan. Add stir fry sauce to pan and saute for 2 minutes then sppon into a dish lined with bed of fried rice noodles (maifun).

Serve chicken with side of lettuce cups and special sauce.

Note: to fry maifun, pour 2" of vegetable oil into pan and heat around 400 °F. Add maifun a little at a time and when it flots to top, remove to paper towel.

*Option to using powdered Chinese hot mustard, can use already prepared in bottle so you don't have to add water.