Chicken Lettuce Wraps

INGREDIENTS:
STIR FRY...
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
¾ cup mushrooms
3 tbsp chopped onions
1 tsp minced garlic
4-5 leaves iceberg lettuce

SPECIAL SAUCE...
¼ cup sugar
½ cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp lemon juice
¼ tsp sesame oil
1 tbsp hot mustard
2 tsp water
1-2 tsp garlic

STIR FRY SAUCE...
2 tbsp soy sauce
2 tbsp brown sugar
½ tsp rice wine vinegar
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
DIRECTIONS:
1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and garlic and set this aside as well.
5. Bring oil to high heat in a wok or large frying pan.
6. Saute chicken breasts for 4 to 5 minutes per side or until done.
7. Remove chicken from the pan and cool.(Keep oil in the pan, keep hot)
8. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
9. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
10. When chicken is cool, mince it as the mushrooms and water chestnuts are.
11. With the pan still on high heat, add another Tbsp of vegetable oil.
12. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
13. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce wraps.
14. Add ½ tsp at a time of mustard mixture to special sauce until you reach desired taste.
15. Top lettuce wraps with special sauce.

Our lettuce wouldn't hold up as wraps so we just used this as a topping on a salad instead. Still tastes the same!