3 tablespoons oil2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
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
1-2 teaspoons garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Make the Special Sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate the sauce until you're ready to eat. Combine the hot water with the hot mustard in a separate bowl and set aside as well. Eventually add the hot mustard to the Special Sauce to pour over the wraps.
Bring oil to high heat in
a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes or until done. Remove chicken from pan and cool.
As the chicken cools 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 wine vinegar together in a small bowl.
Mince the chicken to the same size as the chestnuts and the mushrooms.
Add another tablespoon of oil to the pan and return to high heat. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for at least 5 minutes (or until you are sure the chicken is completely cooked) then serve it in the lettuce "cups". Top with the Special Sauce.
Serves 2-3.
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
1-2 teaspoons garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Make the Special Sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate the sauce until you're ready to eat. Combine the hot water with the hot mustard in a separate bowl and set aside as well. Eventually add the hot mustard to the Special Sauce to pour over the wraps.
Bring oil to high heat in
a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes or until done. Remove chicken from pan and cool.As the chicken cools 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 wine vinegar together in a small bowl.
Mince the chicken to the same size as the chestnuts and the mushrooms.
Add another tablespoon of oil to the pan and return to high heat. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for at least 5 minutes (or until you are sure the chicken is completely cooked) then serve it in the lettuce "cups". Top with the Special Sauce.
Serves 2-3.
Luckily I doubled the recipe but I should have tripled the chicken part so that there would be leftovers. I had plenty of Special Sauce left and a little lettuce but no filling.
ReplyDeleteThis recipe is so good. I am definitely going to be making it again and again. It was super easy too.
I love being part of this cooking experiement. How do I take part?? I EAT! You should make this recipe often. YUM.
ReplyDeleteAngela doesn't like super hot foods so I didn't mix the hot mustard with the Special Sauce. I put the hot mustard and hot water in a separate bowl and we just added as much as we wanted to our individual wraps.
ReplyDelete