Lettuce Wraps

from Amy Ferguson

25 min 10 min prep

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3	tablespoons oil
2	boneless skinless chicken breasts, Chopped to about pea sized pieces
1	cup water chestnuts
2/3	cup mushrooms
3	tablespoons chopped onions
1	teaspoon minced garlic
	iceberg lettuce leaves
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
1	tablespoon hot mustard
2	teaspoons water
1-2	teaspoon garlic and red chile paste
Stir Fry Sauce
2	tablespoons soy sauce
2	tablespoons brown sugar
1/2	teaspoon rice wine vinegar

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Mince water chestnuts and mushrooms to about the size of small peas.
7. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
8. Bring oil to high heat in a wok or large frying pan.
9. Sauté chicken pieces for about 10 minutes or done.
10. With the pan still on high heat, add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
11. Add the stir fry sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce "cups".
12. Top with "Special Sauce".