Chicken Lettuce Wraps (similar to P.F. Chang's)

3 Tbs Olive Oil
2 Chicken Breasts (Pound to about 1/4 Thick)
1 Cup Water Chestnuts, Minced (about the size of a small pea)
1 Cup Mushrooms, Minced (about the size of a small pea)
3 Tbs Onion, Minced
1 tsp Minced Garlic
6-8 Iceberg Lettuce Leaf Cups (You can trim the Leaves to look more like a cup)
** If you take the Head of Lettuce and hit the Core on the Counter firmly, then remove the Core and run water into the whole where the Core was then the Leaves will be easier to take apart

Stir Fry Sauce
2 Tbs Soy Sauce
2 Tbs Brown Sugar
1/2 tsp Rice Wine Vinegar

Special Sauce
1/4 Cup Sugar
1/2 Cup Water
2 Tbs Soy Sauce
2 Tbs Rice Wine Vinegar
2 Tbs Ketchup
1 Tbs Lemon Juice
1/8 tsp Sesame Oil
1 Tbs Hot Mustard
2 tsp Hot Water
1 tsp Garlic Paste
1/2 - 1 tsp Red Chili Paste
1 Tbs Corn Starch
1/4 Cup Water

1. Make the Special Sauce by dissolving the sugar in water in a small sauce pan and add the Soy Sauce, Rice Wine Vinegar, Ketchup, Lemon Juice, and Sesame Oil. Heat until is boiling.
2. Mix the Corn Starch and Water together
3. Boil until it is thickened, may need to do another round of Corn Starch and Water.
4. Combine the Hot Water and Hot Mustard; add your desired amount into the Special Sauce
5. Add in your desired amount of the Garlic Paste and Red Chili Paste in to the Special Sauce, Set Aside
6. Bring Oil to High Heat in a Wok or Large Frying Pan, Sauté the Chicken Breasts for 4-5 Min per side or until done, Remove and Cool, Mince to about the size of a small pea
7. Keep oil in the pan
8. Prepare the Stir Fry Sauce by mixing the Soy Sauce, Brown Sugar and Rice Vinegar together in a small bowl
9. With the Pan on High Heat add another Tbs of Oil and add the chicken, Garlic, Onion, Water chestnuts and Mushrooms
10. Add the Stir Fry Sauce and Sauté a Couple of Min. until mixed well
11. Remove from Heat and let cool a Couple of Min.
12. Mix in the Special Sauce
11. Serve mixture in the Lettuce Cups