Thursday, February 3, 2011

Lettuce Wraps....Pei Wei style

I try to menu plan for a month at a time...

But lately it seems we have had the same thing over & over.


So when I  my friend Amber posted a recipe 
for Lettuce Wraps....I was like....YIPPEE!!! 

We love Pei Wei's Lettuce Wraps & couldn't wait to try this!!

I bought some Spring Roles....made some Fried Rice & BAM!!!!
We were eating a Pei Wei dinner at home!
It really wasn't that hard...just several steps & I had to buy several new ingredients.

I tweaked it a little here & there to make it fit our family. I doubled this recipe for 
all 5 of us & had a little left over. 

But here is the Recipe...

Lettuce Wraps
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut (next time I will use more)
2/3 cup mushroom (I forgot these)
3 tablespoons chopped onions (used green onion)
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 vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard (didn't use)
2 teaspoons water
1 -2 teaspoon garlic and red chile paste (I bought sweet chile sauce instead)

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice vinegar

Prep Time: 10 mins
Total Time: 25 mins

1 Make the special sauce by dissolving the sugar in water in a small bowl.

2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

3 Mix well and refrigerate this sauce until you're ready to serve.

4 Combine the hot water with the hot mustard and set this aside as well.

5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

6 Bring oil to high heat in a wok or large frying pan.

7 Saute chicken breasts for 4 to 5 minutes per side or done.

8 Remove chicken from the pan and cool.

9 Keep oil in the pan, keep hot.

10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

12 When chicken is cool, mince it as the mushrooms and water chestnuts are.

13 With the pan still on high heat, add another Tbsp of vegetable oil.

14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

16 Top with"Special Sauce".

I will definitely make this again to try new things!!!! 

1 comment:

  1. these sounds YUMMY!! I can't wait to try them!!


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