PF CHANGS LETTUCE WRAPS

PF CHANGS LETTUCE WRAPS image

Categories Chicken

Number Of Ingredients 25

Ingredients

SPECIAL SAUCE
Â¼ cup granulated sugar
Â½ cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
â teaspoon sesame oil
1 tablespoon Chinese hot mustard
2 teaspoons water
1 to 3 teaspoons chili garlic sauce
STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons dark brown sugar
Â½ teaspoon rice vinegar
3 tablespoons vegetable oil
2 skinless chicken breast fillets
1 cup diced canned water
chestnuts (1 8-ounce can)
cup diced canned straw mushrooms
(We had some trouble finding these, but we used regular canned mushrooms and it worked fine.)
3 tablespoons chopped green onion
1 teaspoon minced garlic (1 clove)
1 cup fried maifun rice sticks
1 head of iceberg lettuce

Steps:

Making the special sauce that gets spooned over the top of these wraps is easy. simply combine the ingredients and stir. dissolve the Â¼cup sugar in Â½ cup water in a small bowl Add: 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons ketchup 1 tablespoon lemon juice â teaspoon sesame oil. Mix well and refrigerate this sauce until youâre ready to serve the lettuce wraps. Combine the 2 teaspoons water with the Chinese hot mustard and set this aside as well. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to add additional heat. Unfortunately i do not have a picture of this being prepared, but i tagged it in this photo Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. To prepare the filling for your lettuce wraps, bring 2 tablespoons of the vegetable oil to high heat in a wok or large frying pan. Saute the chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan to cool. Keep the oil in the pan. While you let the chicken cool be sure your water chestnuts and mushrooms have been diced to about the size of small peas and chop the green onion. When you can handle the chicken, cut it up with a sharp knife so that no piece is bigger than a dime. With the wok or pan on high heat, add the remaining tablespoon of vegetable oil. Add the chicken, water chestnuts, mushrooms, green onion, and garlic to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes. Make the special sauce by adding your desired measurement of mustard and chill sauce to the special sauce blend I teaspoon each of mustard and chili sauce for mild 2 teaspoons each for medium 3 teaspoons of each for hot Stir well.