Chicken Lettuce Wraps

So, one day Tad and I were saying lettuce wraps sounded really good, and we were concidering going to the Elephant Bar at the District in Henderson just to have them. Well, being late in the afternoon on a Saturday we decided that was probably not a good idea, because we would be waiting a VERY long time to eat. So, Tad Googled "lettuce wrap recipes". The first one he opened up was this P.F. Chang's Chicken Lettuce Wraps... These  are SOOO Good!! I have never had them at P.F. Chang's but Tad has and so has my sister and they both have raved about them. Well, this recipe here, I usually double or triple it! I don't mind the left overs or freezing the left overs for a later date! To go along with the chicken mixture we cook some plain white rice and I also add some finely chopped peanuts to the chicken mixture after stir-frying it :) These are great! I gave the recipe to my sister and she makes them often, and they don't eat much chicken, but make many exceptions for these :) ENJOY!!!

3 tablespoons oil

2 boneless skinless chicken breasts

1 cup water chestnut

2/3 cup mushroom

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".