So after entering the realm of the food blogs, I have discovered "Fake Out Take Out" and made on Friday, PF Changs Style Lettuce Wraps.
For the filling
3 Tbsp Oil
2 boneless, skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 Tbsp onions, chopped
1 tsp minced garlic
1 head iceberg lettuce
For the Special Sauce
1/4 cup of sugar
1/2 cup water
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp lemon juice
1/8 tsp sesame oil
1 Tbsp hot mustard
2 Tsp water
1-2 tsp garlic or red-chili sauce I used Sriracha sauce
For the stir-fry sauce
2 Tbsp soy sauce
2 Tbsp brown sugar
1/2 tsp 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 this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well. (I didn't do this, hubs doesn't like things spicy)
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 breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas. (I used my pampered chef chopper, it worked perfectly.)
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Top with"Special Sauce".
These were great!!! I was going to make crab rangoons with them, but ran out of time. However, these alone were filling enough. Another successful Fake Out Take Out!