Lettuce Wraps

Made by Tiffany.

Filling:

• 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 (this makes a lot so I usually half the recipe):

• 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 chili paste

Stir Fry Sauce (I always double this one)

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions:

1. 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 until you're ready to serve.
2. Combine the hot water with the hot mustard and set aside. Eventually you'll add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
3. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and let cool. Keep oil in the pan, and keep the pan hot.
4. Mince water chestnuts and mushrooms to about the size of small peas.
5. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. (I like to have lots of sauce, so I often double this part.)
6. When chicken is cool, dice it into tiny pieces the size of the mushrooms and chestnuts.
7. With the pan still on high heat, add another tablespoon of oil. Then 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.
8. Serve on top of iceberg lettuce. Top with Special Sauce.