Okay, so I was craving PF Chang’s Lettuce Wraps. Whenever we go to PF Chang’s (which is not very often in this economy) we always get the Lettuce Wraps appetizer. Now, lucky for us, we usually have a coupon to use, YAY! Well, yesterday I had the craving again, but knew that we were not going to go anytime soon. My friend Jan was coming by to play cards (the guys were getting together with an old friend) and I asked her if she wanted to come to dinner. She laughingly asked what I was having and when I told her my thoughts, she quickly agreed to come and bring the egg rolls.
I looked online for a comparable recipe and finally found one that sounded like it would work. When Jan got here we commenced with the experimentation. What resulted was pretty good, not quite the same as Chang’s but very close, and I might add, very good.
So here it goes:
1/4 cup sugar
1/2 cup warm water
2 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
2 Tablespoons catsup
1 Tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon Dijon or hot mustard
2 cloves of garlic, minced
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 to the size of corn kernels
1/2 cup mushrooms, minced to the size of corn kernels (I use shitake mushrooms)
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or nappa cabbage
2 Tablespoons soy sauce
2 Tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, catsup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.
Combine 1 teaspoon hot water with mustard and garlic and set this aside in small bowl.
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 cooked through, then remove from the pan and cool. Keep oil in the pan, keeping it hot over a low flame.
Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
Take the pan that you cooked the chicken in (with the still warming oil) and turn it up to medium-high heat (be careful because if too hot, the oils will begin to smoke). Add another tablespoon of olive oil to the pan, wait one minute, and then add chicken, garlic, onions, water chestnuts, mushrooms and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, and remove to a serving dish.
Add mustard/garlic mixture to the pouring sauce, 1/2 teaspoon at a time to taste. Serve stir-fry with iceberg leaf wraps and top with pouring sauce.
I found that I needed to double the stir-fry sauce (maybe because I had three small chicken breasts) and add chopped green onions after you finish cooking the chicken and mushroom