p f chang s chicken lettuce wraps by todd wilbur

🥘 Ingredients

• • oil
• • boneless skinless chicken breasts
• • water chestnut
• • mushroom
• • onions
• • garlic
• • iceberg lettuce
• • sugar
• • water
• • soy sauce
• • rice wine vinegar
• • ketchup
• • lemon juice
• • sesame oil
• • hot mustard
• • garlic and red chile paste
• • brown sugar

📝 Instructions

1. 1 make the special sauce by dissolving the sugar in water in a small bowl
2. 2 add soy sauce , rice wine vinegar , ketchup , lemon juice and sesame oil
3. 3 mix well and refrigerate this sauce until you're ready to serve
4. 4 combine the hot water with the hot mustard and set this aside as well
5. 5 eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps
6. 6 bring oil to high heat in a wok or large frying pan
7. 7 saute chicken breasts for 4 to 5 minutes per side or done
8. 8 remove chicken from the pan and cool
9. 9 keep oil in the pan , keep hot
10. 10 as chicken cools mince water chestnuts and mushrooms to about the size of small peas
11. 11 prepare the stir fry sauce by mixing the soy sauce , brown sugar , and rice vinegar together in a small bowl
12. 12 when chicken is cool , mince it as the mushrooms and water chestnuts are
13. 13 with the pan still on high heat , add another tbsp of vegetable oil
14. 14 add chicken , garlic , onions , water chestnuts and mushrooms to pan
15. 15 add stir fry sauce to pan , saute mixture a couple minutes then serve in lettuce leaves