PF Changs' Lettuce Wraps (Last Supper- Year Three: Volume 1; April, 2012)

Prep time: 45 min
Cook time: 1 hour
Ready in: 1 hour, 45 min
Serves: 4

Ingredients:
POURING SAUCE:
1/4 c. sugar
1/2 c. warm water
2 T. soy sauce
2 T. rice wine vinegar
2 T. ketchup
1 T. lemon juice
1/8 tsp. sesame oil
1 tsp. hot water
1 T. Dijon mustard
2 cloves garlic- minced

STIR FRY SAUCE:
2 T. soy sauce
2 T. brown sugar
1/2 tsp. rice wine vinegar

CHICKEN STIR FRY:
3 T. olive oil
2 T. sesame oil
2 boneless skinless chicken breasts- cut into 1/2" cubes
1 (8 oz.) can sliced water chestnuts- minced to the size of corn kernals
1/2 c. mushrooms- minced to the size of corn kernals
1/2 onion- chopped fine
3 cloves garlic- minced fine
6 large leaves of iceberg lettuce or nappa cabbage

Directions:
- In a large bowl, dissolve sugar in 1/2 c. warm water
- Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil and mix well
- Cover and put in refrigerator until ready to eat.
- Mix all stir fry sauce ingredients in a small bowl
- Combine 2 T. olive oil and sesame oil in wok or large frying pan

- Heat oil over high heat until it glistens, about one min

- Add chicken and saute until mostly cooked through, about 5 min
- Turn heat down to medium-high

- Add another T. of olive oil to pan and wait one min

- Add garlic, onions, water chestnuts, mushrooms, and stir-fry sauce you prepared earlier

- Stir-fry everything until mushrooms have cooked through, about 4 min

- Remove to a serving dish
- Just before serving, combine 1 tsp. hot water with pouring sauce's mustard and garlic in a new, small bowl
- Mix well
- Add to pouring sauce, 1/2 a tsp. at time to taste
- Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce

*Jen found recipe here