Chicken Lettuce Wraps

I recently made a solo trip with the kiddos to Springfield to see my sister. It was the first time in a year I attempted the 3 hour drive myself. The last time I attempted it, Brynn pretty much screamed the whole way, definitely not something I was willing to put myself through again. But the kids did awesome this time. Brynn was content and Burke did great, we did make a few roadside pit stops for Burke to pee, but it was way better than stopping at a gas station and taking both kids into the bathroom! Pretty sure that would have been a disaster since Brynn touches EVERYTHING!

 While we were there, Jen and I did some cooking! She had an awesome recipe for knock off P.F. Changs Lettuce Wraps. They were soooo good. We both loved them, and it was some good sister time spent in the kitchen.


P.F. Changs Chicken Lettuce Wraps

3 Tbsp oil
2-3 boneless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 Tbsp chopped green onion
1 tsp minced garlic
4-5 Iceberg lettuce leaves

Special Sauce:
1/4 cup sugar
1/2 cup water
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp lemon juice
1/8 tsp sesame oil
1 Tbsp hot mustard
2 tsp water 1-2 tsp garlic and red chile paste

Stir-fry Sauce:
2 Tbsp soy sauce
2 Tbsp brown sugar
1/2 tsp rice wine vinegar

Directions:
1. make the special sauce by dissolving the sugar in the water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate the sauce until you are ready to eat.
2. combine the hot water and hot mustard and set aside as well. You will eventually add the garlic chile paste to this mixture which you will add to the special sauce to pour over the wraps, you will do this to taste, depends on how spicy you want your sauce.
3. slice the chicken breasts into thin strips, heat oil in large pan and sautee chicken 4-5 minutes. While you are cooking the chicken break it up into small pieces, it will look like ground chicken after cooking. Remove chicken and let cool.
4. Mince mushrooms and water chestnuts to the size of small peas.
5. Prepare stir fry sauce by mixing brown sugar, soy sauce, rice wine vinegar in a small bowl. Add another Tbsp of oil to pan and add chicken, garlic, green onions, water chestnuts and mushrooms. Add stir fry sauce and sautee until veggies are tender.

Serve chicken in the lettuce leaves and top with the special sauce. Add the hot mustard/garlic chile paste to taste depending on how spicy you like it!

** We omitted the mushrooms and water chestnuts. Next time I will add shredded carrot and peas to the mixture. I love it because you can customize the veggies to what you want.

ENJOY!