Chicken Lettuce Wraps

Chicken Lettuce Wraps

3 T oil
2 boneless skinless chicken breasts
1 c water chestnuts
2/3 c mushrooms (optional)
3 T chopped onion
1 t garlic minced
4-5 large leaves of iceberg lettuce

Special Sauce (this sauce can be made ahead of time, and stores well in the refrigerator)

1/4 c sugar (I have substituted honey before, and it works just as well)
1/2 c water (dissolve sugar in--omit if you use honey)
2 T soy sauce
2 T rice wine vinegar
2 T ketchup
1 T lemon juice
1/8 t sesame oil
1 T hot mustard
2 T water
1-3 tsp garlic and red child paste (found in the asian section of the grocery store--crucial!)

Stir Fry Sauce
2 T soy sauce
2 T brown sugar
1/2 t rice wine vinegar

Make special sauce and refrigerate. Bring oil to high heat in wok or large fry pan. Saute chicken breasts until cooked through. Remove from pan and cool. Keep oil in pan, and keep pan hot. As chicken cools, stir fry minced water chestnuts and mushrooms. Prepare stir fry sauce, then mince chicken and add to stir fry. Serve in lettuce "cups" and top with special sauce. We add any leftover veggies (peas, carrots-finely minced, broccoli, etc.) to stir fry. Nuts and rice are good additions too and make it go further!