P.F Chang's Chicken Lettuce Wraps


3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut, finely chopped
2/3 cup black mushrooms, finely sliced
1/3 cup onion, finely diced
2 tbsp garlic, finely chopped
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce
fresh basil, thinly sliced

Special Sauce:

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce:

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


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.

Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce 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 done.

Remove chicken from the pan and cool.

Keep oil in the pan, keep hot.

As chicken cools thinly slice water chestnuts, mushrooms, and basil. Chop onions and garlic.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

Finely chop chicken after it has cooled.

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.  Toss in basil at the very end. wrap chicken with lettuce leaves and top with the special sauce.

Read adapted from: www.food.com