After trying these at PF Chang’s, I knew I had to be able to make this particular dish at home.– Kirsti
4 Tbs. soy sauce
4 Tbs. brown sugar
½ tsp. rice vinegar
3 Tbs. oil
4 boneless chicken breasts
1 c. water chestnuts (optional)
1 ½ c. diced mushrooms
1–2 celery stalks, minced
6 Tbs. diced sweet onions
2 tsp. minced garlic
5–10 iceberg lettuce leaves
¼ c. sugar
½ c. water
2 Tbs. soy sauce
¾ Tbs. rice vinegar
2 Tbs. ketchup
1 Tbs. lemon juice
1 tsp. sriracha sauce*
Mix the soy sauce, brown sugar, and rice vinegar together in a small bowl and set aside.
In a large skillet or wok, heat the oil on medium high. Sauté chicken breasts 4–5 minutes per side or until done. Remove pan from the heat and allow chicken to cool. As the chicken cools, mince water chestnuts, mushrooms, celery, and onion to the size of small peas. When cooled, mince chicken to the same size.
Add another tablespoon of oil to the pan, if needed. Return pan to medium-high heat and stir-fry the chicken and vegetables, adding the soy sauce mixture after about 1 minute.
In a small saucepan, mix together all the ingredients for the sauce. Heat the sauce just until it boils. Turn off heat. Add ½ the sauce to the chicken mixture.** Simmer for 10 minutes.
Serve the chicken mixture wrapped in lettuce leaves with the remaining sauce on the side.
*This is a hot sauce that I buy from Gifts of Nature (online). You can use another type of hot sauce if you like.
** If desired, you can mix all of the sauce directly into the chicken mixture.