Ingredients:
3 Tbs oil
2 boneless skinless chicken breasts
1 cup water chestnuts (optional)
2/3 cup mushrooms (optional)
3 Tbs chopped onions
1 tsp minces garlic
4-5 leaves iceberg lettuce
Special Sauce:
¼ cup sugar
½ cup water
2 Tbs soy sauce
2 Tbs rice wine vinegar
2 Tbs ketchup
1 Tbs lemon juice
1/8 tsp sesame oil
1 Tbs hot mustard
2 tsp water
1-2 tsp garlic and red chile paste
Stir Fry Sauce:
2 Tbs soy sauce
2 Tbs brown sugar
½ tsp rice wine vinegar
Directions:
1.Make the special sauce by dissolving the sugar in the
water in a small bowl.
2.Add soy sauce, rice wine vinegar, ketchup, lemon juice and
sesame oil.
3.Mix well and refrigerate this sauce until you’re ready to
serve.
4.Combine the hot water with the hot mustard and set aside
as well.
5.Eventually add your desired measurement of mustard and
garlic chili to the special sauce mixture to pour over wraps.
6.Bring oil to high heat in a wok or large frying pan.
7.Saute chicken breasts for 4-5 minutes per side or until
done.
8.Remove chicken from the pan and cool.
9.Keep oil in the pan, keep hot.
10.As chicken cools mince water chestnuts and mushrooms to
about the size of small peas.
11.Prepare the stir fry sauce by mixing the soy sauce, brown
sugar, and rice vinegar together in a small bowl.
12.When chicken is cool, mince it as the mushrooms and water
chestnuts are.
13.With the pan still on high heat, add another Tbs
vegetable oil.
14.Add chicken, garlic, onions, water chestnuts and
mushrooms to the pan.
15.Add the stir fry sauce to the pan and saute the mixture
for a couple minutes then serve it in the lettuce “cups.”
16.Top with Special Sauce.
