Wednesday, May 25, 2011

P.F. Chang’s Chicken Lettuce Wrap


3 Tablespoons Oil
2 Boneless Skinless Chicken Breasts
1 Cup Water Chestnuts
2/3 Cup Mushrooms
3 tbsp. chopped onions
1 Tablespoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce:

1/4 Cup Sugar
1/2 Cup Water
2 Tablespoon Soy Sauce
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Ketchup
1/2 Teaspoon Sesame Oil

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 the 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.  Depending on how much sauce you like this may be WAY too much.  So, if you are not a "saucy" person, then you may want to 1/2 the Special Sauce recipe.

Bring oil to high heat in a wok or large frying pan.  Saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool.  Keep oil in the pan and keep hot.  As chicken cools, mince waterchestnuts and mustrooms to about the size of small peas.  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, waterchestnuts and mushrooms to the pan.  Add the stir fry sauce to the pan and saute the mixture for a couple of minutes then serve it in the lettuce leaves.  Next time I may just chop up Romaine lettuce in a bowl and serve over the top of it.

Top with the special sauce.

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