I found this recipe on Food.com... and have now made it a few times. It is great!
P.F. Chang's Style Chicken Lettuce Wraps
Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions
Make the "special sauce" by dissolving the sugar in water in a
small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and
sesame oil. Mix well and refrigerate this sauce until you're ready to
serve. Combine the hot water with the hot mustard and set this
aside as well.
Eventually add your desired measurement of mustard and
garlic chili sauce to the special sauce mixture to pour over the wraps.
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. As chicken cools mince water chestnuts and mushrooms to
about the size of small peas. Prepare 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". Top with"Special Sauce".
Chicken pieces used: 4 (two whole large breast) Chicken pieces remaining: 50
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