I don't need no stinkin P.F. Changs...

Now of course I need P.F. Changs, it's one (on a list of many) of my favorite restaurants, but this weekend I made a recipe I found a long time ago that is supposed to be PF's recipe for those delicious lettuce wraps. I have to say, they are pretty darn good, even if they aren't really the famous recipe. The weather here has been so-so this weekend, in the 30's & 40's. Today there were some random flurries of snow, but no accumulation in town. I spent most of the weekend doing a total interior redesign of my apartment, I think I moved every piece of furniture in this place except for maybe the barstools. I'm pretty happy with the results. I always think it's important to switch things up a bit and make your environment a continually evolving reflection of you and your personality (ooh so deep!) Anyway the place is clean and cozy, just in time for me to hit the road and head to Daytona Beach later this week! Oh well, at least I'll come home to a clean house!!! Here's the lettuce wrap recipe. I highly recommend you try them.

Lettuce Wraps

SPECIAL SAUCE

1/4 cup sugar

1/2 cup water

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

2 tablespoons soy sauce

2 tablespoons rice vinegar

Chinese Hot Mustard (to taste)

Asian Chili Sauce (to taste)

Dissolve the sugar in the water in a small bowl. Add the ketchup, lemon juice, sesame oil, soy sauce and rice vinegar. Whisk. Add the mustard and the chili sauce to taste and stir to combine. Refrigerate until ready to use.

FILLING

2 tablespoons vegetable oil

2 skinless chicken breast fillets

1 cup water chestnuts, diced

2/3 cup straw mushrooms, diced

1 garlic clove, minced

Heat the oil in a large skillet. Saute the chicken breasts until cooked through. Remove to cutting board to cool. In the meantime, dice the water chestnuts and mushrooms to the size of a pea. Chop the chicken. Add the water chestnuts, mushrooms and chicken back into the skillet and saute until mixture is heated through. Add stir fry sauce and cook until hot.

STIR FRY SAUCE

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

Whisk together in a small bowl.

Serve the mixture in a lettuce cup and spoon sauce over the top.