Asian Lettuce Wraps

This recipe is inspired by P.F. Changs....If you haven't eaten there, then you need to!! That restaurant is amazing, and the food is even better. Every time I eat there, I have the same exact thing, lettuce wraps for an appetizer and orange chicken for dinner. My mouth is watering just thinking about it......Ooooh yes. And despite the huge list of ingredients and directions, this is actually easy to make, and oh my gosh it's worth every minute!


Ingredients for Pouring Sauce
1/4 cup sugar
1/2 cup warm water
2 tablespoons 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 fine OR 1 1/2 tablespoons pre-minced garlic

Ingredients for Stir-Fry Sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


Ingredients for Chicken
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cut into 1/2-inch cubes
1 8oz can sliced water chestnuts, chopped to the size of corn kernels
1/2 cup mushrooms, chopped to the size of corn kernels
1/2 onion, chopped very fine
3 cloves garlic, minced fine OR 2 tablespoons pre-minced garlic
6 large leaves of iceberg lettuce

1. To make the pouring sauce: In a large bowl, dissolve sugar in the warm water, then add soy sauce, vinegar, ketchup, lemon juice, and sesame oil. Mix and refrigerate until you're ready to eat.

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

3. To make the stir-fry sauce: mix the soy sauce, brown sugar, and vinegar in a small bowl. Set aside.
4. Combine the two oils and add to a wok or a large frying pan. Heat on high for 1 minute, until it glistens.
5. Add chicken and saute until mostly cooked through, about 5 minutes.
6. Turn the heat down to medium-high. Add another tablespoon of olive oil. Wait one minute and then add garlic, onions, chestnuts, mushrooms and stir-fry sauce.
7. Stir-fry everything until the mushrooms have cooked through, about 4 minutes. Remove and place in serving dish.
8. Spoon the chicken into the lettuce "bowls," top with pouring sauce, wrap, and eat up! 
9. I also like to put sprouts and chopped peanuts on my wraps, but that's optional. This dish is perfect with stir-fry vegetables and rice!!