Ingredients:
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 iceberg 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
Directions:
-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.
-Bring oil to high heat in a wok or large frying pan.
-Saute chicken breasts for 4 to 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 as the mushrooms and water chestnuts are.
-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 minutes then serve it in the lettuce"cups".
-Top with"Special Sauce".
Trust me, this recipe is DELISH! And most importantly, hubby loved it!!!
Your stomach will thank you! Enjoy!
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