Chicken Lettuce Wraps

Theresa Jurasits

ingredients

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
1/8 teaspoon sesame oil
1 tablespoon Chinese hot mustard
2 teaspoons water
1 to 3 teaspoons garlic chili paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1/2 teaspoon rice vinegar
Filling:
3 tablespoons vegetable oil
2 skinless chicken breast fillets
1 cup minced water chestnuts (minced to the size of a pea)
2/3 cup canned straw mushrooms (minced to the size of a pea)
3 tablespoons chopped green onions
1 teaspoon minced garlic (1 clove)
shredded bagged carrots
Cashews
Iceberg lettuce sliced into cups

directions

1
Make the special sauces for spooning over lettuce wraps by dissolving the 1/4 cup sugar in 1/2 cup water in a small bowl. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1 tablespoon lemon juice and 1/8 teaspoon sesame oil. Mix well and refrigerate this sauce until you’re ready to serve the lettuce wraps. Combine the 2 teaspoons water with the Chinese hot mustard and set aside as well. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce.
2
Filling:
3
Bring 2 tablespoons of vegetable oil to high heat in a wok or a large frying pan. Saute the chicken breast for 4-5 minutes per side or until done. Remove chicken from the pan to cool. Keep the oil in the pan and keep the pan hot.
4
Prepare stir fry sauce by mixing the soy sauce, brown sugar and vice vinegar together in a small bowl.
5
When you can handle the chicken, hack it up with a sharp knife so that no piece is bigger than a dime. With the wok or pan still on high heat, add an additional tablespoon of vegetable oil . Add the chicken, garlic, water chestnuts, mushrooms, carrots and cashews to the pan. Add the stir fry sauce to the pan and sauté the mixture for a couple minutes then serve it onto a dish lined with a bed of fried rice noodles (maifun).
6
Make the special sauce at the table by adding you desired number of mustard and chili sauce to the special sauce blend: 1 teaspoon mustard and chili sauce for mild, 2 teaspoons for each for medium and 3 teaspoons of each for hot. Stir.