P.F. Chang’s Chicken Lettuce Wraps

2 Tbsp. oil

2 boneless skinless chicken breasts

1cup chopped water chestnuts

2/3 cup chopped mushrooms

3 Tbsp. chopped onions

1 tsp. minced garlic

Leaves of iceberg lettuce

Special Sauce

¼ cup sugar

½ cup water

2 Tbsp. soy sauce

2 Tbsp. rice wine vinegar

2 Tbsp. ketchup

1 Tbsp. lemon juice

1/8 tsp. sesame oil

1 Tbsp. hot mustard

2 tsp. hot water

1-2 tsp. garlic and red chili paste

Stir Fry Sauce

1. Bring oil to high heat in work or large frying pan. Sauté chicken breasts for 4-5 minutes per side or until done. Remove chicken from the pan to cool. When chicken cools chop up.

2. 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. Add the hot mustard and the garlic-chili sauce to taste.

3. Prepare stir fry sauce. With pan on high heat stir fry chicken, garlic, onions, water chestnuts, and mushrooms with stir fry sauce. Sauté for a couple of minutes then serve it in the lettuce cups. Top with Special Sauce.