Chicken Lettuce Wraps

For the special sauce: In a small bowl, dissolve the sugar in the water. Add soy sauce, rice wine vinegar, ketchup, lemon juice, hot mustard, chili sauce, and sesame oil. Mix well and refrigerate until you’re ready to serve.

To make the Stir Fry Sauce: mix soy sauce, brown sugar, and rice vinegar in a small bowl. Set aside.

For the stir fry: Bring 2 tablespoons oil to high heat in a wok or large frying pan. Sauté the chicken breasts for 4 to 5 minutes per side, or until done. Remove chicken from the pan and cool. Keep oil in the pan and keep it hot.

As chicken cools, mince the water chestnuts and mushrooms to about the size of small peas. When chicken is cool cut it into small pieces, about the size of the mushrooms and water chestnuts.

With the pan still on high heat, add another tablespoon of oil. Add chicken, garlic, green onion, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce cups. Top with special sauce or use it as a dipping sauce.