PF Changs Lettuce Wraps. Mmm Mmm Good!

OH MY HECK!  Today at work I was really craving some PF Changs lettuce wraps, and decided I would test my cooking skills by making some tonight! Making lettuce wraps don't sound too hard right? WRONG! I am seriously surprised they turned out as good as they did for me tonight. I learned two important lessons tonight.

1) Be careful when you have a wok full of boiling lava hot oil! OUCH!

2) A little bit of sesame seed oil goes a LOONNNNGGGGG way :)

The recipe I found is amazing...these tasted just like the ones at the restaurant! I challenge anyone who is reading this blog to try this out! (Pick a night where you have at least an hour and a half to cook....)

Here is the recipe and instructions.

3 Tablespoons vegetable oil

2 Chicken breasts

1 cup water chestnuts

2/3 Cup mushroom (I didn't use the mushrooms and you couldn't even tell)

3 Tablespoons minced garlic 

1 head of 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 (make sure its NO more than 1/8 teaspoon)

1 Tablespoon hot mustard

2 Tablespoons water

1 teaspoon garlic (minced)

1 1/2 teaspoon red chile paste

Stir Fry Sauce

2 Tablespoons soy sauce

2 Tablespoons brown sugar

1/2 teaspoon rice wine vinegar

1) Make special sauce by dissolving sugar in water in a small bowl.

2) Add soy sauce, rice wine vinegar, ketchup, lemon and sesame oil.

3)Mix well. Refrigerate until ready to serve.

4) Combine hot water w/ mustard and set aside.

5) Eventually, add your desired amount of mustard, garlic, and chile paste to special sauce mixture to pour over wraps. 

6) Bring oil to high heat in wok.

7) Saute chicken breasts 4-5 minutes until almost done. (to avoid having dry chicken, finish cooking the chicken at the end) Remove and cool.

8) Keep oil in pan hot.

9) Mince chestnuts and mushrooms small. The size of peas would be great.

10) Make stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

11) When chicken is cooled, mince it to the same size as the water chestnuts and mushrooms.

12) With the pan still on high heat, add another teaspoon of vegetable oil.

13) Add chicken, minced garlic, onions, water chestnuts, and mushrooms into the pan.

14) Add stir fry sauce to the pan and saute the mix for a few minutes. 

15) Serve in the "lettuce cups".

16. Top it all off with the "special sauce".

AMAZAZAZING!