Monday, July 5, 2010

P.F. Changs Lettuce Wraps

P.F. Chang style Lettuce Wraps
from Carrie S.

3 T. oil
2 boneless skinless chicken breasts
1 cup water chestnuts (can)
2/3 C. mushrooms
3 T. chopped onion
1 tsp. minced garlic
4-5 leaves of ice berg lettuce

Special sauce
1/4 C. sugar
1/2 C. water
2 T. soy sauce
2 T. rice wine vinegar
2 T. ketchup
1 T. lemon juice
1/8 t. sesame oil or EVOO
1 T. hot mustard
2 tsp. water
1-2 tsp. garlic and red chili paste

Stir Fry Sauce
2 T. soy sauce
2 T. brown sugar
1/2 tsp. rice wine vinegar

Make special sauce by dissolving the sugar in water in a small bowl. Add soy, rice vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you are 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 fry pan. Saute chicken breasts for 4-5 minutes per side or until 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, brown sugar, and vinegar together in a small bowl. When chicken is cool, mince it as small as the mushrooms and water chestnuts are. With the pan still on high heat, add another T. of EVOO. 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 of minutes, then serve it in the lettuce cups. Top with special sauce.

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