CHICKEN LETTUCE WRAPS (PF CHANG'S)

Filling:

2 cups ground white meat chicken (about 3 breasts) (I just chop mine very fine)

3 TBL minced garlic

2 cans chopped water chestnuts

1 cup finely chopped shitake mushrooms

Heat about  3 TBL oil on med/high heat.  Add chicken and cook until beginning to brown, salt and pepper to taste.  Add garlic, cook for about 20 seconds. Add chestnuts and mushrooms, cook for about 2 minutes.  Add in the filling sauce and cook until reduced to desired thickness.

Filling Sauce:

½ cup plus ¼ cup water (10 TBL)

2 tsp corn starch

2 TBL plus 1 tsp soy sauce

3 TBL plus 1 tsp granulate sugar (10 tsp)

2 TBL plus 2 tsp hoisin sauce (8 tsp)

1 TBL plus 1 tsp teriyaki sauce (4 tsp)

2 TBL apple juice (6 tsp)

Make slurry by mixing water and corn starch together until fully dissolved.  Add remaining ingredients. Put to side until ready to add into cooked filling.

Table Sauce:

¼ cup warm water

1 TBL plus ½ tsp granulated sugar

1 ½ TBL soy sauce

½ TBL rice vinegar

¼ tsp dried minced onion

½ tsp chili sauce (siracha)

1/8 tsp minced garlic

Mix all together and spoon over assembled wrap


TOPPNING OPTIONS:
Grated Carrot
Peanuts
Shredded Red Cabbage
Green Onions
Rice Sticks or Chow Mein Noodles