Tuesday, January 27, 2009

{PF Chang's Lettuce Wraps}

Sorry...I didn't take a picture of this one and I should have.

Last night for dinner group I made PF Chang's Lettuce Wraps, one of my personal favorites. I'm not going to kid ya, these take some time to make. It's not that they are hard, just a bit time consuming. They are well worth the time it takes to make them! Here we go...

Special Sauce:
1/4 Cup Sugar
1/2 Cup water
2 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Ketchup
1 Tablespoon Lemon Juice

Make the special sauce by combining the sugar and water in a small bowl, add soy sauce, vinegar, ketchup and lemon juice, mix well. Refrigerate this sauce until you are ready to serve.

HOT Mustard:
1 Tablespoon Dry Mustard
2 Teaspoons HOT Water
Combine ingredients and set aside for serving. THIS IS VERY HOT!*

*If you wish to make the special sauce spicy combine a small amount of the Hot Mustard mixture and mix well. IT WILL BE HOT! You may want to divide the special sauce in half and only make half of the sauce spicy.

1 Head of Lettuce (Clean and pull off individual leaves to use as cups.)
3 Tablespoons Oil
2 Boneless Chicken Breasts
1 - 8 oz. Can Water Chestnuts, chopped
1 Teaspoon Minced Garlic
3 Tablespoon Chopped Onion
1 Cup Mushrooms, chopped

Stir Fry Sauce:
4 Tablespoons Soy Sauce
4 Tablespoons Brown Sugar
1 Teaspoon White Vinegar

Bring oil to a med-high heat in a large frying pan and cook chicken breast 5-6 minutes per side, or until fully cooked. Let chicken cool. Once chicken is cool, mince into small pieces about the size of peas (a chopper works well for this). Mince the water chestnuts and mushrooms to the same size as chicken. Once everything is chopped, add another tablespoon of oil to the pan. Add onion and garlic to pan. Let cook for a few minutes then add chicken, water chestnuts and mushrooms and sauté for 4-5 minute. Add the stir fry sauce to the pan. Sauté for a couple more minutes until mixture is completely warmed. Serve mixture in lettuce cups and top with special sauce and hot mustard. This recipe will serve 4 people.

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