Prep time: 10 min. Servings: 2-3
Ingredients:
- 3 Tbsp. oil
- 2 boneless skinless chicken breasts
- 1 cup water chestnuts
- 2/3 cup mushrooms
- 3 Tbsp. chopped onions
- 1 tsp. minced garlic
- 4-5 leaves iceberg lettuce
Special Sauce
- 1/4 cup sugar
- 1/2 cup water
- 2 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. ketchup
- 1 Tbsp. lemon juice
- 1/8 tsp sesame oil
- 1 Tbsp. hot mustard
- 2 tsp. wter
- 1-2 tsp garlic and red chile paste
Stir Fry Sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. brown sugar
- 1/2 tsp rice wine vinegar
Directions:
- Make the special sauce by dissolving the sugar in the water in the 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 4-5 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 to about the size of small peas as well.
- 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 of minutes then serve in the lettuce 'cups'.
- Top with 'special sauce'.