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!
sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil.
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.
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 the pan. Add stir fry sauce to the pan, saute
mixture for a couple of minutes then serve in lettuce leaves.