Anyways, the one thing that I constantly heard good reviews about are their chicken lettuce wraps. A few months ago I decided to loosen the reigns of my beef with broccoli, just this once, and get the lettuce wraps. They were super good! But here's the thing, so are these ones and you don't have to pay big bucks to get them! Big bucks being like $9 when making them at home is half that. I hope you enjoy them as much as we did tonight!
Ingredients
2 boneless skinless chicken breasts
3 tablespoons oil
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5leaves iceberg lettuce
Special Sauce
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
2 teaspoons water
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions
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. 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 (you can use a food processor to make this a quick process!) . 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 pan. Add stir fry sauce to pan, saute mixture a couple minutes then serve in lettuce leaves.