Ingredients 3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon sesame oil
1 tablespoon hot mustard
2 teaspoon water
1-2 teaspoon garlic and red chile paste
Stiry Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lmeon juice and sesame oil. Mix well and regriferate 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 and keep it 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 ot the pan. Add the stir fry sauce to the pan and saute the muxture for a couple minutes then serve it in the lettuce leaves. Top with Special Sauce.
This recipe looks like a lot of work, but it is actually fairly quick and easy...and so tasty too!
Melanie
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