Sauce (to pour over wraps):
1/4 cup sugar
1/2 cup warm water
2 T soy sauce
2 T ketchup
1 T lemon juice
1/8 tsp sesame oil
1 T dijon mustard
2 cloves finely minced garlic
Chicken stir-fry:
2 T olive oil
2 T sesame oil
2 boneless, skinless chicken breasts finely chopped (or 1 can of white beans)
1 8 oz can water chestnuts minced
1 8 oz can bamboo shoots minced
1/2 cup mushrooms minced
3 cloves garlic, finely minced
3 green onions thinly chopped
Stir fry sauce:
2 T soy sauce
2 T brown sugar
1/2 tsp rice wine vinegar
Begin by making the pouring sauce. Mix all ingredients well and set aside for serving.
Prep stir fry sauce by mixing ingredients in small bowl and set aside.
Combine oils and heat over high heat until it glistens, about 1 minute. Add chicken and saute until cooked through, then remove from pan. Take same pan and turn to medium high heat. Add another T of olive oil, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and bamboo shoots. Stir fry a few minutes and then add chicken and stir fry sauce.
Serve with lettuce leaves to wrap Pour sauce over top. I also served them with jasmine rice.
