You may fill up on this appetizer to the point you’ll be calling it dinner! It’s that good!
Sauce:
1/4 c sugar
2 T soy sauce
2 T rice wine vinegar
2 T ketchup
1 T lemon juice
1/8 t sesame oil
1 T hot mustard
1 -2 t garlic and red chili paste
Filling:
3 T oil
1 lb. chicken tenders
1 c water chestnuts
2/3 cup mushrooms
3 T chopped onions
1 t minced garlic
2 T soy sauce
2 T brown sugar
1/2 t rice wine vinegar
4 -5 leaves iceberg lettuce
Make sauce by dissolving sugar in ½ cup water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, sesame oil, hot mustard, and garlic and red chili paste. Set aside.
Heat oil in large skillet over medium/high heat. Chop chicken and add to oil. Stir often until chicken is golden, 8-10 minutes. Add water chestnuts, mushrooms, onions, and garlic. In separate bowl mix soy sauce, brown sugar and rice wine vinegar; add to skillet and cook, stirring, for 2-3 minutes. Serve chicken in lettuce leaves and top with sauce.
Source: food.com
