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.

Chicken and Dumplings

Chicken:

4 or 5 legs and thighs with skins on OR a whole cut up chicken

Salt and pepper to taste

Water to cover the chicken

2 -3  boxes of low sodium Chicken Broth

Dumplings:

4 tbsp water

4 eggs

Flour – all purpose

2 tsp salt

Directions:

Fill a large soup pan half full of water. Start to boil and add salt and pepper. Add chicken. If chicken is not covered with water, add some more water to cover the chicken. Allow to boil until chicken is done. Remove chicken from broth. Set broth aside. Skim some of the fat off the top of the broth and discard the fat.

Debone the chicken. Throw away the skin and bones – unless, you have a lucky dog at your house. Add the chicken back to the broth in the pan. Add the additional boxed broth to the pan. This just makes it so you can make more dumplings.

Beat eggs with water very well. Add flour and salt to egg mixture until sticky, yet forms a ball. Then, add flour until not so sticky.

Start with 2 cup of flour. You made need more. You want a ball of dough that is not sticky. When you are making it you will know.

Roll out dough as thin or thick as you like. I like them fairly thin. Cut and add to boiling broth. Stir and add some more. Stir and add some more

Cook for 10 minutes more. Then, serve and enjoy. They taste just like Mom’s.