P. F. Chang's Chicken Lettuce Wraps

I made these for the missionaries the other night and they went over VERY well. However, they had never tried the real thing, and it's been a long time for Russell and I. My point is that they might not be exact... but they were very good. They were the 2nd highest rated recipe for 2009 on the Recipe website I got them from. I did a lot of prep the day before, so that on the day of, all I had to do was throw everything in the wok and let everyone spice up their own little bowl of sauce. They were yummy.

25 min 10 min prep
SERVES 2 -3 (if that is all you are eating for dinner… I doubled it and it was a ridiculously large batch for appetizers!!)

·3 tablespoons oil
·2 boneless skinless chicken breasts
·1 cup water chestnut
·2/3 cup mushroom (I used canned Chinese spear mushrooms)
·3 tablespoons chopped onions
·1 teaspoon minced garlic
·4-5 leaves iceberg lettuce (prepare more)

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 (I bought Chinese style 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 mince water chestnuts and mushrooms to about the size of small peas. (I used my mini food processor and it was quick!)Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.When chicken is cool, mince it as the mushrooms and water chestnuts are.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 then serve it in the lettuce"cups".Top with"Special Sauce".