PF Chang's Lettuce Wraps

Labor-intensive, but worth it!   
This recipe is from Todd Wilbur and Top Secret Recipes.
Ingredients:

3 tablespoons oil

2 boneless skinless chicken breasts

1 cup water chestnuts

2/3 cup mushrooms

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 (I used regular vinegar)

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 tablespoon hot mustard (I had spicy brown, and it was fine)

2 teaspoons water

1 -2 teaspoon garlic and red chile paste (I could only find this at an oriental grocery store)

Stir Fry Sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

                  1/2 teaspoon rice wine vinegar (again, regular vinegar worked fine)

Directions:

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

If I plan to fix this after work, I will prepare the sauces and mince all the chicken and ingredients during the weekend and refrigerate.  That way, you just throw it in the pans and it takes much less time after work.  If you make the sauces ahead of time, they will separate a bit in the fridge; just make sure to let them sit at room temp for a little while and re-mix them.