Wednesday, January 23, 2008

P.F. Chang's Chicken Lettuce Wraps (well, almost)

Stir Fry

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceburg 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

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple of minutes then serve it in the lettuce "cups".
16. Top with special sauce.

Melba's Note: I made this for dinner tonight and it was yummy! Sammie said, "pretty much PF Chang's." Even though it sounds complicated, it was simple and didn't take very long. Actually, the only complicated moment was when all of the chicken needed to be chopped up and put in the hot oil. I was also making egg drop soup and I needed to stir in an egg at the same time. I opened a cupboard and a mug foolishly jumped to its death, shattering all over the floor. Phoebe, our very-cute-but-not-always-really-bright-dog, isn't smart enough to not eat glass or even to not step on it. So Sammie, who was the only free labor I could muster up, had to whisk her away to a safe place. There went my extra set of hands. It was exciting there for a minute, but we got through it.

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