night in tonight! I always loved the idea of making lettuce wraps on my own,
but had never tried it until now. Matt pretty much eats anything, but he rarely
goes back for seconds and we both did on this recipe! It was awesome!
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.
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.
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, peas and carrots to pan. Add stir fry sauce to pan, saute
mixture a couple minutes then serve in lettuce leaves.