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Nutrition Facts
Serving Size 1 (425g) Recipe makes 2 servings The following items or measurements are not included below: 2 tablespoons rice wine vinegar garlic and red chile paste 1/2 teaspoon rice wine vinegar
Calories 580
Calories from Fat 203		(35%)
Amount Per Serving		%DV
	Total Fat 22.7g	34%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 9.4g
	Polyunsaturated Fat 8.3g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 2357mg		98%
Potassium 989mg		28%
Total Carbohydrate 63.5g		21%
	Dietary Fiber 3.1g	12%
	Sugars 47.0g
Protein 33.6g		67%
Vitamin A 256mcg		5%
Vitamin B6 1.0mg		51%
Vitamin B12 0.5mcg		7%
Vitamin C 12mg		20%
Vitamin E 5mcg		17%
Calcium 58mg		5%
Iron 2mg		13%
detailed view... how is this calculated?

P. F. Chang's Chicken Lettuce Wraps Recipe #15865

This recipe is from Todd Wilbur and Top Secret Recipes

by Lali

25 min | 10 min prep

SERVES 2 -3

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
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 wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Top with"Special Sauce".

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P. F. Chang's Chicken Lettuce Wraps Recipe #15865

Special Sauce

Stir Fry Sauce

Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star