Chicken Lettuce Wraps

Another recipe that I searched for because we had and loved these lettuce wraps at Pei Wei's. It is great wrapped in lettuce but after Jack got too frustrated eating it in the lettuce I just serve it over rice not using the dipping sauce. But should defiantly be tried wrapped in lettuce. So good. The ingredients may sound a little daunting and expensive when you buy them to get started but if you make this meal more than once it all pays for itself.  One of my major turn to comfort foods.

Chicken Lettuce Wraps
1 head iceberg lettuce
2 large chicken breasts halves cooked and diced
1 teaspoon garlic, minced
2 teaspoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon minced ginger
1 tablespoon vinegar
1 8 oz can water chestnuts, diced
2 green onions, finely sliced
1 cup fresh mushrooms, diced

Remove core from lettuce and wash in cold water. Drain. Separate leaves and stack upside down on plate. Refrigerate until very crisp (overnight if possible).

Place chicken and garlic in wok or large skillet over med heat and warm through. Add soy and hoisin sauce, sesame oil, ginger and vinegar to the heated chicken and garlic. Cook and stir until all chicken in coated about 3 min. Add chestnuts, mushrooms and onions and cook until onions are soft.

To serve transfer chicken mixture to large bowl. Serve with lettuce by spooning mixture onto crisp lettuce leaf and roll up. Serve with dipping sauce.

Dipping Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot or brown spicy mustard
2 tsp hot water
1-2 teaspoon red chili garlic sauce (optional)

Dissolve sugar in water. Add soy sauce, vinegar, lemon juice and sesame oil. Mix and refrigerate. Mix hot mustard with hot water. Add garlic sauce. Stir into the refrigerated sauce and serve with lettuce wraps.