Chicken Lettuce Wraps

For Father’s Day, the family gathered for “Asian Night.” My brother-in-law made sushi, my husband made beef dumplings, and I made lettuce wraps. This version is a little sweeter than P.F. Changs, but very close other than that! They were very, very good!

Chicken Lettuce Wraps
3 tablespoons oil
2 boneless skinless chicken breasts, cut into 1/2 inch cubes
1 cup water chestnut, diced
2/3 cup mushroom, diced
head of iceberg lettuce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Bring oil to high heat in a wok or large frying pan. Saute chicken until no longer pink. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. Add mushrooms and water chestnuts to the pan. Add the stir fry sauce to the pan and saute the mixture for 2 minutes. Add special sauce and cook until thickened slightly. Drain the juices and serve.

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
2 teaspoon chile paste

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 aside. When ready to serve, add mustard and chili sauce to the special sauce mixture to pour over the wraps.

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