1/4 cup Sugar
1/2 cup Water
2 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Ketchup
1 Tablespoon Lemon Juice
1/8 teaspoon Sesame oil (measure carefully)
1 Tablespoon Chinese Hot Mustard
2 teaspoons Water
1-3 teaspoons garlic or red chili past
Mix the sauce (for spooning over the wraps) by dissolving the sugar into the water. Add soy sauce, rice vinegar, ketchup, lemon juice and sesame oil.
Mix hot mustard and water and set aside.
When ready to serve mix hot mustard, special sauce and red chili past to desired heat level.
Stir Fry Sauce: (double for more sauce)
2 Tablespoons of Soy Sauce
2 Tablespoons of Dark Brown Sugar
1/2 teaspoon of Rice Vinegar
Mix Soy sauce, brown sugar and rice vinegar together in a small bowl. Set aside to add to chicken mixture later.
1 Cup Rice Noodles (fried Maifun)
Follow instructions on the package
Filling for the Wraps:
3 Tablespoons vegetable oil
2 chicken Breast Fillets
1 cup minced water chestnuts
2/3 cup Shiitake Mushrooms
3 Tablespoons chopped green onions
1 teaspoon Minced Garlic
Cook chicken in oil until cooked through. Remove chicken from pan to cool. While chicken is cooling, chop water chestnuts, mushrooms, and green onions. When you can handle the chicken, chop into pea sized pieces. With the pan still hot, add all the filling ingredients back into pan and hear through. Add the stir fry sauce and hear through. Serve over a bed of fried mailfun noodles.
To make lettuce cups, cut the top off a head of iceberg lettuce. Fill the lettuce cup with the chicken mixture and spoon special sauce over the top. Fold the lettuce around the filling like a taco and enjoy.