It looks a little intimidating, but it’s not bad. It’s harder to find the ingredients. I love this nice, easy, healthy dinner.
P.F. Chang’s Chicken Lettuce Wraps
Ingredients:
3 Tablespoons Oil
2 Boneless Skinless Chicken Breasts
1 Cup Water Chestnuts
2/3 Cup Mushrooms
3 Tablespoons Chopped Onions
1 Teaspoon Minced Garlic
4-5 Leaves Iceburg Lettuce
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 Boiling 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
Directions:
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, mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When the chicken is cool, mince it as the mushrooms and water chestnuts are. 
With the pan still on high heat, add another tablespoon of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stiry fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce “cups”. Top with “Special Sauce”

It looks a little intimidating, but it’s not bad. It’s harder to find the ingredients. I love this nice, easy, healthy dinner.

P.F. Chang’s Chicken Lettuce Wraps

Ingredients:

  • 3 Tablespoons Oil
  • 2 Boneless Skinless Chicken Breasts
  • 1 Cup Water Chestnuts
  • 2/3 Cup Mushrooms
  • 3 Tablespoons Chopped Onions
  • 1 Teaspoon Minced Garlic
  • 4-5 Leaves Iceburg Lettuce

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 Boiling 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

Directions:

  1. 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.
  2. 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.
  3. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. 
  4. Remove chicken from the pan and cool. Keep oil in the pan, keep hot.
  5. As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.
  6. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
  7. When the chicken is cool, mince it as the mushrooms and water chestnuts are. 
  8. With the pan still on high heat, add another tablespoon of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stiry fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce “cups”. Top with “Special Sauce”