We had these last night for Marcia's bday and they were delish! thanks for the recipe Michelle.Serves: 2-3 Prep: 30 minIngredients:3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuceSpecial Sauce
This is quoted from a PF changs server: "Add some chili paste for tongue spice. Add some hot mustard mixed with hot water for nasal spice (like wasabi or horseradish). Add some soy for salt. Add some white vinegar to help break the spice. Add some chili oil (if you have it) for pepper taste. Exact measurements are a personal taste. You can add additional to yours if you want. I use to add lemon juice, because that's what I liked. Other servers add a splash of coke or a packet of sugar."
Stir Fry Sauce2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegarDirectionsMake the special sauce by mixing all ingredients together. Mix well and refrigerate this sauce until you're ready to serve.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
1As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
1Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Serve special sauce over filled lettuce cups. Enjoy!!