Friday night date night

Today was an easy day at work, and Kaila went over to a friend's house after school. My son wanted to go to "Family Movie Night" hosted by his school. No one else wanted to go, so I was the one to take him. David wanted Chinese food for dinner, so that meant I got another chance to try my hand at Asian cooking. I have one recipe that I am an expert at. I've made it several times, and my family loves it. I've actually found a way to make it easier and quicker.

I use ground chicken and cook it until it's no longer pink. I then add all the other ingredients, and cook until heated through. All the rest is prepared/assembled as instructed. This saves quite a few steps and quite a bit of time. Besides, I'm not all that good at dicing up the cooked chicken breasts like they do at P.F. Chang's I will sometimes try to get away with not making the special sauce to pour over the top of the lettuce wraps. The hubs always mentions something about it to let me know he notices.

 

Lali

 

91.40%;

 (394)

• Bergy
• Bergy 
• 
• Pismo
• SharonChen

 

 

 

 

 

 

 

TOTAL TIME

25mins

PREP

 10 mins

COOK

 15 mins

another version of the chicken lettuce wraps.

Skip to Next Recipe

INGREDIENTSNutrition

SERVINGS 2-3UNITS US

• 3tablespoons oil
• 2boneless skinless chicken breasts
• 1cup water chestnut
• 2⁄3cup mushroom
• 3tablespoons choppedonions
• 1teaspoon minced garlic
• 4 -5leaves iceberg lettuce

• Special Sauce

• 1⁄4cup sugar
• 1⁄2cup water
• 2tablespoons soy sauce
• 2tablespoons rice wine vinegar
• 2tablespoons ketchup
• 1tablespoon lemon juice
• 1⁄8teaspoon sesame oil
• 1tablespoon hot mustard
• 2teaspoons water
• 1 -2teaspoon garlic and red chile paste

• Stir Fry Sauce

• 2tablespoons soy sauce
• 2tablespoons brown sugar
• 1⁄2teaspoon rice wine vinegar
• 
  

DIRECTIONS

1. 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.
2. Mix well and refrigerate this sauce until you're 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 the wraps. 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.
3. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms 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, water chestnuts and mushrooms to pan. Add stir fry sauce to pan, saute mixture a couple minutes then serve in lettuce leaves.