Close to PF Chang’s. Really good.

Ingredients

• 3 tablespoons oil – canola oil
• 3 boneless, skinless chicken breasts
• 2 cup water chestnuts, chopped
• 1 1/3 cup mushrooms
• ¼ c tablespoons chopped green onions
• 1 tablespoon minced garlic
• 8-10 leaves iceberg or ruffled lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce – less sodium
• 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

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

Directions

1. Make the special sauce – disolve the sugar in water in a bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix and refrigerate this sauce until you’re ready to use.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Add desired amount of mustard and garlic chili sauce to the special sauce mixture to serve over wraps.
6. Bring oil to high heat in wok / large frying pan.
7. Sauté chicken for 4 to 5 minutes per side or until done.
8. Remove chicken from pan and allow to cool.
9. Keep oil in the pan.
10. As chicken cools chop water chestnuts and mushrooms to appx the size of small peas.
11. Prepare the stir fry sauce. Mix the soy sauce, brown sugar, Hoisin sauce and rice vinegar together in a small bowl.
12. When chicken is cool, mince like the mushrooms and water chestnuts.
13. Pan on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to pan.
15. Add the stir fry sauce to pan. Sauté the mixture for a couple minutes then serve it in the lettuce.
16. Top with the Special Sauce.