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
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 hot water
1-2 teaspoons garlic and red chile paste
Stir Fry Sauce:
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions:
First, create the special sauce by dissolving the sugar in the water in a small bowl. To this mixture add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well. Refrigerate.
Combine hot water with hot mustard. When you are ready to serve sauce, combine desired amount of mustard mixture and desired amount of garlic chili sauce to prepared sauce until it reaches your desired level of spiciness.
Heat oil in wok or frying pan on high. Saute chicken breast for 4-5 minutes on each side or until done. Remove breasts and cool. Keep oil in pan and keep hot. Mince water chestnuts and mushrooms to the size of small peas.
Prepare the stir fry sauce by mixing all ingredients well.
Once chicken cools, mince to the same size as your vegetables. Add another tbsp of oil to your hot pan and add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add stir fry sauce and saute mixture for a few minutes until evenly coated and heated.
Serve chicken mixture in lettuce cups and top with special sauce. Enjoy!
Recipe and photo courtesy of Food.com
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