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P.F. Chang's Chicken Lettuce Wraps Recipe

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This recipe for P.F. Chang's Chicken Lettuce Wraps, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Hall
Added: Wednesday, June 27, 2007


6 tablespoon oil
4 boneless skinless chicken breats
2 cups water chestnuts
1 1/3 cups mushrooms
6 teaspoons minced garlic
8-10 leaves iceberg lettuce

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

4 tablespoons soy sauce
4 tablespoons brown sugar
1 teaspoon rice wine vinegar

1. Make the special sauce by dissolving 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 are 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. Bring oil to
high heat in a wok or large frying pan. 7. Saute chicken
breasts for 4 to 5 minutes per side or done. 8. Remove
chicken from the pan and cool. 9. Keep oil in the pan, keep
hot. 10. As chicken cools mince water chestnuts and
mushrooms to about the size of small peas. 11. Prepare the
stir fry sauce by mixing the soy sauce, brown sugar, and rice
vinegar together in a small bowl. 12. When chicken is cool,
mince it as the mushrooms and water chestnuts are. 13. With
the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and
mushrooms to the pan. 15. Add the stir fry sauce to the pan
and saute the mixture for a couple minutes then serve it in the
lettuce "cups". 16. Top with "Special Sauce"

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Personal Notes:
Always a favorite and from a great restaurant.




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