We love eating at PF Chang's. Too bad there is not one here in The View. I found this recipe online, and have modified it a bit. It hit the spot last night for supper.
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Saute chicken breasts for 4 to 5 minutes per side, or until they are done, in a skillet or wok.
Remove chicken from the pan and cool.
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 2 Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan and cook for about 3 minutes.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Sirachi and "special sauce" on the side, as you desire.
If you want it, here is the recipe for the "Special Sauce" The chicken really didn't need it though.
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
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.
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