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Chicken Lettuce Wraps (P. F. Chang’s style)

 3 tbsp Oil
 1 lb Ground chicken breasts
 1 cup water chestnuts (2 Small Cans)
  cup mushrooms
 3 tbsp chopped onions
 1 tsp minced garlic
 5 iceberg lettuce (we used Leaf lettuce, because we couldn't get the iceberg to come apart without ripping
Special Sauce:
 ¼ cup sugar
 ½ cup water
 2 tbsp soy sauce
 2 tbsp rice wine vinegar
 2 tbsp ketchup
 1 tbsp lemon juice (Juice from 1/2 lemon)
  tsp sesame oil
 1 tbsp hot mustard
 1 tsp garlic and red chile paste
Stir Fry Sauce:
 2 tsp water
 2 tbsp soy sauce
 2 tbsp brown sugar
 ½ tsp rice wine vinegar
1

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.

2

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. Mince the water chestnuts and mushrooms to about the size of small peas. Bring oil to high heat in a wok or large frying pan. Fry the chicken until done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. With the pan still on high heat, add another Tbsp of vegetable oil. Add garlic, onions, water chestnuts and mushrooms to the pan, when hot and thoroughly mixed add chicken. Add the stir fry sauce to the pan and saute the mixture for a couple minutes

3

If you want the light and crunchy noodles that are crumbled over the top at the restaurant, fry 1/4 package of Chinese rice noodles in about 1 cup VERY hot oil for a minute or two. They will puff up. Flip noodles over. Drain.

4

Serve it in the lettuce"cups".