Saturday, October 3, 2009

PF Chang's Lettuce Wraps- Lori Hansen

Filling:
3 Tbsp. Oil
2 boneless skinless chicken breasts
1 cp. water chesnuts
2/3 cps. mushrooms
3 tbsp. chopped onions
1 tsp. minced garlic
1 head lettuce

Stir Fry Sauce:
4 tbsp. soy sauce
4 tbsp. brown sugar
1 tsp. rice wine vinegar

Special Sauce:
1/4 cp. sugar
1/2 cp. water
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. ketchup
1 tbsp. lemon juice
1/8 tsp. sesame oil
1 tbsp. dry mustard
2 tsp. hot water
1-2 tsp. garlic and red chili paste (we have never used this.)

Make the special sauce by combining the sugar and water in a small bowl, add the next 5 ingredients and mix well. Refrigerate this sauce until you are ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over wraps.

Mince water chesnuts and mushrooms to about the size of small peas ( a chopper works well for this.) Prepare the stir-fry sauce by mixing all the ingredients together in a small bowl. Bring oil to med-high heat in a wok or large frying pan. Saute chicken breasts for 5-6 minutes per side or until done. Remove chicken from pan and cool. When chicken is cool, mince in to small pieces just like mushrooms and waterchesnuts. Add another tablespoon of oil to the pan. When oil is hot, add garlic, onions, and mushrooms into the pan. Once mushroom mixture is done, add chicken, water chesnuts and the stir-fry sauce to the pan. Saute for a couple of minutes until completely warmed. Serve mixture in lettuce cups and top with special sauce.

1 comment:

Brian and Lauren said...

These are my fav! Thanks Lori!