Friday, January 30, 2009

P.F. Chang's Chicken Lettuce Wraps

I have never tried this but Matti and Jeanette wanted it so here it is. I have never read the ingredients or instructions before until I typed it up and it actually sounds pretty easy and not to much hassle like I thought it would be. I think I will try it now!

3 Tlbs oil
2 boneless, skinless chicken breasts (chop up fine after cooking)
1 cup water chestnuts, chopped fine or use a garlic press
2/3 cup mushrooms
3 Tlbs onions, chopped
1 tsp minced garlic
4-5 iceberg lettuce leaves

Special Sauce
1/4 cup sugar
1/2 cup water
2 Tlbs soy sauce
2 Tlbs rice wine vinegar
2 Tlbs ketchup
1 Tlbs lemon juice
1/8 teaspoon sesame oil
1 Tlbs hot mustard
2 tsp water
1-2 tsp garlic and red chile paste (she said she bought this but it would have been fine w/0 it, it's just for heat)

Stir Fry Sauce
2 Tlbs soy sauce
2 Tlbs brown sugar
1/2 tsp rice wine vinegar

Make special sauce by dissolving sugar in water in a small bowl
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil
Mix well and refrigerate until you're ready to serve
Combine the hot water with the hot mustard and set 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 breast for 4-5 minutes per side until done (I would cut into strips to make the cooking time less)
Remove chicken from pan and let cool
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 in a small bowl
When chicken is cool chop very fine about the size of mushrooms and water chestnuts
With the pan on high heat, add another Tlbs vegetable oil to the remaining oil in the pan
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the the stir fry sauce to the pan and saute the mixture for a couple minutes then serve in the lettuce leaves
Top with special sauce

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