P. F. Chang's Chicken Lettuce Wraps
INGREDIENTS: SERVINGS 2-3UNITS US
3tablespoons oil
2boneless skinless chicken breasts
1cup water chestnut
2⁄3cup mushroom
3tablespoons chopped onions
1teaspoon minced garlic
4 -5leaves iceberg lettuce
Special Sauce
1⁄4cup sugar
1⁄2cup water
2tablespoons soy sauce
2tablespoons rice wine vinegar
2tablespoons ketchup
1tablespoon lemon juice
1⁄8teaspoon sesame oil
1tablespoon hot mustard
2teaspoons water
1 -2teaspoon garlic and red chile paste
Stir Fry Sauce
2tablespoons soy sauce
2tablespoons brown sugar
1⁄2teaspoon 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 pan. Add stir fry sauce to pan, saute mixture a couple minutes then serve in lettuce leaves.
Comments
Post a Comment