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PF Chang's Chicken Lettuce Wraps
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| Stir-Fry Sauce: mix in a small bowl and set aside | |
| 2 T. | dark soy sauce |
| 2 T. | dark brown sugar |
| 1 t. | rice vinegar |
| Chicken, directions below | |
| 3 T. | vegetable oil |
| 3/4 lb. | chicken breast, ( I use tenders) |
| 1 8 oz can | diced water chestnuts, (diced) |
| 1 cup | diced straw mushrooms, (diced) |
| 2 | green onions chopped |
| 1 clove | minced garlic |
| iceberg or bibb lettuce (washed and separated) Special Sauce: mix all ingredients a small sauce pan, heat on low | |
| 1/4 cup | sugar |
| 1/2 cup | water |
| 2 T. | soy |
| 2 T. | rice vinegar |
| 2 T. | ketchup |
| 1 T. | lime juice |
| 1/8 t. | sesame oil |
| 2 t. | water |
| 2-3 t. | chili garlic sauce, (add this if you want more heat) |
| 1 T. | chinese hot mustard powder, (add this if you want even more heat) |
For the Chicken:
1. In large frying pan, heat 3 T. vegetable oil to high heat and saute chicken breast for 5-6 minutes until cooked. Remove from pan, let cool and chop into small chunks. Leave remaining oil in pan.
2. Heat remaining oil to high and add chopped chicken, water chestnuts, mushrooms, green onions and garlic. Add stir-fry sauce and saute for 6-7 minutes. Spoon into lettuce cups, pour on special sauce, and serve!
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