Wanna-be PF Chang’s Lettuce Wraps

Recipe

Ingredients for pouring sauce:

1/4 cup sugar
1/2 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon Dijon mustard
2 cloves garlic, minced

Ingredients for stir-fry sauce:

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

Ingredients for chicken stir-fry:

2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″ (doubled the recipe and did 4 chicken breasts)
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1 – 8oz can sliced water chestnuts, minced to the size of corn kernels
1/2 cup mushrooms, minced to the size of corn kernels
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or Nappa cabbage
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To make the pouring sauce:

In a large bowl, dissolve sugar
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in 1/2 cup warm water,
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then add soy sauce,
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rice wine vinegar,
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ketchup,
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lemon juice and sesame oil.

Mix well and throw in the fridge until you’re ready to eat.

Just before serving, combine 1 teaspoons hot water with Dijon
mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.

To make the stir-fry sauce:

Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
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To make the chicken stir-fry:

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute
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until mostly cooked through, about 5 minutes.

Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms,
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and the stir-fry sauce you prepared earlier.
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Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.

Serve stir-fry with iceberg lettuce or Nappa cabbage leaf wraps and top with pouring sauce.
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