Chicken Lettuce Wraps

Was totally intimidated by P.F. Chang's and all the others that have these on their menu. Then I made them and understand why they are on everyone's menu. Easy, cheap, and I usually have all the ingredients on hand.

Chicken:

3 tablespoons oil

2 boneless skinless chicken breasts (or ground chicken or ground turkey. . . )

1 cup water chestnut

2/3 cup mushroom

3 tablespoons chopped onions

1 teaspoon minced garlic

4 -5 leaves iceberg lettuce

Stir Fry Sauce:

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

Dipping 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 water

1 -2 teaspoon garlic and red chile paste

~ Make the dipping 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 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 dipping sauce.