Lettuce Wraps

I've been looking for a good lettuce wrap recipe for a long, long time.  I finally found one that I think I'll keep using.  It seemed like a bit of work the first time, but I think from here on out it will be a lot easier (it's really not that complicated though).  I found the recipe on AllRecipes.com, and it's supposed to be the P.F. Chang's recipe.  It did taste very similar too!

2 boneless, skinless chicken breasts
1 cup diced water chestnut
2/3 cup diced mushroom
(3 Tablespoons chopped onion-- I omitted these)
2-3 cloves minced garlic
head of iceberg lettuce

SPECIAL SAUCE:

1/2 cup water
1/4 cup white sugar
2 Tbs soy sauce
2 Tbs rice wine vinegar (i substituted with 1Tbs white vinegar and 1Tbs water)
2 Tbs ketchup
1 Tbs lemon juice
1/8 tsp sesame oil
1 Tbs red chili paste

STIR FRY SAUCE:

2 Tbs soy sauce
2 Tbs brown sugar
1/2 tsp rice wine vinegar (i used 1/4 tsp white vinegar and 1/4 tsp water)

First, dice your vegetables-- mushrooms and water chesnuts (and onions if you used them) into pea sized cubes.  Then, cook your chicken in a pan with some olive oil until cooked through.  Dice chicken as you did the veggies-- small pieces.  Add a bit of oil, the chicken, veggies, and stir fry sauce (mixed together beforehand), and minced garlic back to the pan.  Stir to coat with sauce and let simmer.

Then, make the special sauce.  You can also make it ahead of time and refrigerate it until you are ready to serve.  To make the sauce, first dissolve the sugar into the water by stirring until the mixture is clear.  Then add the soy sauce, vinegar, ketchup, lemon juice and sesame oil and mix (whisk) well.  Wait to add the chili paste before serving and mix well.

Lastly, clean your head of lettuce- pat it dry, and then layer everything in.  We ate this with rice and fruit.