Wanna-be PF Chang’s Lettuce Wraps


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)

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

To make the pouring sauce:

In a large bowl, dissolve sugar

in 1/2 cup warm water,

then add soy sauce,

rice wine vinegar,


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.

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

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,

and the stir-fry sauce you prepared earlier.

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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