Chicken Lettuce Wraps

Ingredients:

2 Tablespoons oil
2 boneless skinless chicken breasts
3 Tablespoons chopped onions
1 teaspoon minced garlic
1 cup bamboo shoots or water chestnuts (8 oz. can)
2/3 cup mushroom (4-5 mushrooms)
4-5 leaves iceberg lettuce
vermicelli or bean thread noodles (optional)

Special Sauce:

1/4 cup water
2 Tablespoons sugar
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
1 Tablespoon ketchup
1/2 Tablespoon lemon juice
1/2 Tablespoon hot mustard
1 teaspoon red chili paste
1/4 teaspoon sesame oil

Stir-Fry Sauce:

2 Tablespoons soy sauce
2 Tablespoons brown sugar
1/2 teaspoon rice vinegar

Directions:

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add other special sauce ingredients.
3. Mix well and refrigerate this sauce until you're ready to pour over the wraps.
4. Prepare noodles using package directions. Can be fried to add a nice crunchy topping or boiled and cut into small pieces to cover bottom of serving dish. Then pour chicken mixture on top of the noodles when ready to serve.
5. Prepare the stir-fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
6. When chicken is cool, mince it as the mushrooms and water chestnuts are.
7. Place the pan back on heat. Add chicken, onions, garlic, bamboo shoots or water chestnuts and mushrooms to the pan.
8. Add the stir-fry sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce "cups" rolled up like burrito.