Monday, August 13, 2007

PF Chang's Chicken in Soothing Lettuce Wraps

From Top Secret Recipes

Special Sauce
1/4 C granulated sugar
1/2 C water
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1 bsp lemon juice
1/8 tsp sesame oil
1 Tbsp Chinese hot mustard powder (or already prepared Chinese hot mustard)
2 tsp water (not needed if using prepared mustard)
1-3 tsp chili garlic sauce

Stir Fry Sauce
2 Tbsp soy sauce
2 Tbs dark brown sugar
1/2 tsp rice vinegar

3 Tbsp vegetable oil
2 skinless chicken breast fillets
1 C diced water chestnuts
2/3 C diced straw mushrooms (fresh or canned from Asian food section)
3 Tbsp chopped green onion
1 tsp minced garlic (one clove)

1 C fried maifun rice sticks per package directions
4-5 iceberg lettuce cups

Make the special sauce by dissolving the 1/4 cup sugar in 1/2 cup water in a small bowl. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1 tablespoon lemon juice and 1/8 teaspoon sesame oil. Mix well and refrigerate this sauce until you're ready to serve the lettuce wraps. If using Chinese mustard powder, combine it with 2 teaspoons water and set aside. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

To prepare the filling for your lettuce wraps, bring 2 tablespoons of the vegetable oil to high heat in a wok or large frying pan. Saute the chicken breasts for 4-5 minutes per side or until done. Remove chicken from the pan to cool. Keep the oil in the pan.

As the chicken cools be sure your water chestnuts and mushrooms have been diced to about the size of small peas.

When you can handle the chicken, hack it up wiht a sharp knife so that no piece is bigger than a dime. With the wok or pan on high heat, add the remaining tablespoon of vegetable oil. Add the chicken, garlic, water chestnuts and mushrooms to the pan. Add the stir fy sauce to the pan and saute the mixture for a couple minutes then spoon it into a dish lined with a bed for fried rice noodles (maifun).

Serve chicken with a side of lettuce cups. Make these lettuce cups by slicing the top off a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off of the outside of this slice.

Make the special sauce by adding your desired measurement of mustard and chili sauce to the special sauce blend: 1 teaspoon of each mustard and chili sauce for mild, 2 for medium and 3 for hot. Stir well.

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