lettuce wraps

2 tbsp soy sauce
2 tbsp brown sugar
½ tsp rice vinegar
3 tbsp oil

2 chicken breast fillets
1 cup water chestnuts, minced
2/3 cup canned straw mushrooms, minced
3 tbsp green onion, minced
1 tsp garlic, minced
4-5 lettuce cups

Special Sauce:
½ cup water
2tbsp rice vinegar
2tbsp soy sauce
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp oil
¼ cup white sugar

Make Special sauce by dissolving sugar in the other ingredients. Refrigerate sauce until ready to serve lettuce wraps.

Heat 2 tbsp oil on high. Mix brown sugar, vinegar, and soy sauce together. Set aside. Sauté’ chicken breasts for 4-5 minutes per side or until done. Remove chicken from pan. Cool. Keep oil in pan hot. When you can handle chicken, chop it up in small pieces no bigger than a dime. With pan still hot, add an additional tbsp oil. Add chicken, garlic, water chestnuts and mushrooms to pan. Add sugar/soy/vinegar sauce and cook for a couple minutes. Serve on a bed of brown rice with lettuce cups on side. To eat, spoon chicken filling into a lettuce cup and top with Special sauce.