Chicken Lettuce Wraps

My husband asked me to make these after a visit to P.F. Chang's Chinese Bistro. I won't claim that these are the same lettuce wraps as Chang's, but as long as my husband is happy . . . I'm satisfied!

Notes. 1) Mushrooms. Shiitake are very nice, but as they are more costly there are times when I use plain white button mushrooms. 2) Can substitue orange juice (about a tablespoon) for the orange zest. 3) Can substitue 1 1/2 tablespoons flour for 1 teaspoon cornstarch


Ingredients

2 cups, 4 handfuls, shiitake mushrooms, chopped
2 boneless skinless chicken breasts, chopped
1 tablespoon chili oil
1 tablespoon vegetable oil
salt
black pepper
3 cloves garlic, minced
1 inch ginger root, minced
1/2 orange, zested
1/2 red bell pepper, finely chopped
1/2 tin water chestnuts, drained and chopped
1/2 cup finely chopped onion
2 green onions, chopped
Romaine lettuce


Method

Heat chili oil and vegetable oil in pan. Add chicken to the pan, stir fry a minute or two. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Add orange zest, bell pepper bits, chopped water chestnuts and onion. Stir fry about 3 more minutes, remove from heat. Add stir fry sauce (recipe below) and mix. Serve with the sauces. Serve over a leaf of lettuce with some jasmine (or other sticky) rice.


Stir Fry Sauce
¼ c water
1 t cornstarch
1/3 c soy sauce
¼ c sugar
¼ c vinegar
1 T sesame oil
1 t sesame seeds
1 t red pepper flakes
1 t chili oil
½ t minced ginger


Mix water and cornstarch until dissolved then heat, whisking over medium heat with all ingredients. When boiling reduce heat and simmer until thickened.

Sesame Ginger Sauce
¼ c water
¾ t cornstarch
1/3 c sugar
1/3 c vinegar
¼ c soy sauce
1 t minced ginger
1 t oil (sesame)
1 t sesame seeds
¼ t minced garlic
Dash red pepper flakes
Dash parsley

Mix water and cornstarch until dissolved then heat, whisking over medium heat with all ingredients. When boiling reduce heat and simmer until thickened.


Peanut Sauce
½ cup peanut butter
1/3 cup water
2 T vinegar
½ t minced ginger
1/8 t crushed red pepper flakes
¼ cup sugar
¼ t minced garlic
1 t chili oil
1 T brown sugar


Mix water and cornstarch until dissolved then heat, whisking over medium heat with all ingredients. When boiling reduce heat and simmer until thickened.