PF Chang’s Lettuce Wraps


I have been craving these yummy appetizers for about a month now. I used to live within five minutes driving to a PF Chang restaurant and really enjoyed the convenience of having easy access to their great menu selection. The closest PF Chang location now is about two and a half hours from where we live now. So I decided to try making these appetizers myself. I found this recipe on line, and couldn’t think of anything that I would change to make it differently next time. The key here is the ability to tailor the flavoring from the amount of sauce that you’d use. If you like a more spicy version, just mix in the spicy sauce into the original sauce.

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg 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
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

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 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”.
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