Wednesday, June 20, 2012

Lettuce Wraps!

Ingredients

    • 3 tablespoons oil
    • 2 boneless skinless chicken breasts
    • 1 cup water chestnuts
    • 2/3 cup mushrooms
    • 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
    • 2 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".
I got the recipe off of food.com! Enjoy!