Chicken Lettuce Wraps

JULIE ROYLE

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 hot water
1 to 2 teaspoons garlic & red chili paste

STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


In a small bowl, make special sauce by dissolving sugar in the water. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well.

(Optional) In another small bowl, combine the hot water with the hot mustard. Then add desired amount of mustard mixture and garlic & red chili paste to the “special sauce.”

Refrigerate “special sauce” until you’re ready to serve.


STIR FRY
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts, chopped
2/3 cup mushrooms, chopped
3 tablespoons onions, chopped
1 teaspoon garlic, minced
4 to 5 leaves iceberg lettuce


Bring oil to high heat in a wok or large frying pan. Sauté chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from pan and cool. (Keep oil in the pan.) Once chicken is cooled, chop chicken into 1/4-inch pieces. Return heat to medium high or high and add another tablespoon of oil to pan. Sauté onions, water chestnuts, and mushrooms for a few minutes. Add garlic and chicken and sauté for another minute. Add stir-fry sauce to pan and continue to cook for another few minutes. Serve in the lettuce “cups.” Top with “special sauce,” and crispy fried noodles.


THIS RECIPE ONLY SERVES ABOUT 2 TO 3 PEOPLE. IF SERVING MORE, DOUBLE OR TRIPLE THE RECIPE.