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
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/chili powder

**Stir Fry Sauce**
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

It should make enough for

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

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