Wanna-be PF Chang's Lettuce Wraps

Ingredients for pouring sauce:

• 1/4 cup sugar

• 1/2 cup warm water

• 2 tablespoons low sodium soy sauce

• 2 tablespoons rice wine vinegar

• 2 tablespoons ketchup

• 1 tablespoon lemon juice

• 1/8 teaspoon sesame oil

• 1 teaspoon hot water

• 1 tablespoon Dijon mustard

• 2 cloves garlic, minced

Ingredients for stir-fry sauce:

• 2 tablespoons low sodium soy sauce

• 2 tablespoons brown sugar

• 1/2 teaspoon rice wine vinegar

Ingredients for chicken stir-fry:

• 2 tablespoons extra virgin olive oil

• 2 tablespoons sesame oil

• 2 boneless skinless chicken breasts, cubed to 1/2″

• 1 – 8oz can sliced water chestnuts, minced to the size of corn kernels

• 1/2 cup mushrooms, minced to the size of corn kernels

• 1/2 onion, chopped fine

• 3 cloves garlic, minced fine

• 6 large leaves of iceberg lettuce or Napa cabbage

To make the pouring sauce:

1. In a large bowl, dissolve sugar in 1/2 cup warm water, add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mix well and chill until you're ready to eat.

2. Just before serving, combine 1 teaspoons hot water with Dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.

To make the stir-fry sauce:

1. Mix soy sauce, brown sugar, and rice vinegar in a small bowl.

To make the chicken stir-fry:

1. Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and sauté until mostly cooked through, about 5 minutes.

2. Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.

3. Serve stir-fry with iceberg lettuce or cabbage leaf wraps and top with pouring sauce.