PF Chang’s Chicken Lettuce Wraps

Matt’s Spicy Sauce for Serving:

Mix the following together for a pouring sauce on the wraps:

1 tsp chili garlic sauce

1 tsp spicy mustard

1/2 tsp sesame chili oil

1 tsp rice wine vinegar

Soy sauce to taste.

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″
  • 1 – 8oz can sliced water chestnuts, minced (optional)
  • 1 cup mushrooms, minced
  • 1/2 onion, chopped fine
  • 3 cloves garlic, minced fine
  • 6 large leaves of iceberg lettuce

 

To make the stir-fry sauce:

  1. Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl. Set aside.

To make the chicken stir-fry:

  1. 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.
  2. 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.
  3. Serve stir-fry with iceberg lettuce leaf wraps and top with Matt’s Spicy Sauce.

 

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