P.F. Chang-Style Lettuce Wraps

Sauce for pouring over lettuce wraps:

1/4 c. sugar

1/2 c. water

2 Tbsp. Soy sauce

2 Tbsp. Rice vinegar

2 Tbsp. Ketchup

1 Tbsp. Lemon juice

1/4 tsp. Sesame oil

1 Tbsp. Chinese hot mustard

1 to 3 Tbsp. Garlic chili paste



Stir-fry sauce:

2 Tbsp. Soy sauce

2 Tbsp. Brown sugar

1/2 tsp. Rice vinegar



Stir-fry:

3 Tbsp. Vegetable oil

2 chicken breasts

1 c. minced water chestnuts

2/3 c. canned straw mushrooms

3 Tbsp. Chopped green onion

1 tsp. Minced garlic



Slice iceberg lettuce cups by cutting head of lettuce in half. Mix the special sauce and refrigerate until ready to serve and spoon over your lettuce wraps.



Bring 2 Tbsp. Vegetable oil to high heat and sauté chicken, then cut it into small pieces. Prepare stir-fry sauce; add water chestnuts, mushrooms, onions, garlic and chicken and sauté together.



Serve chicken and vegetables with a side of lettuce cups. Spoon chicken and vegetable into lettuce cup; add sauce and wrap it like a burrito. If the sauce needs to be hotter, add more garlic chili paste!

Recipe courtesy of Miss Annie Reynolds