Finger Lickin' Lettuce Wraps

Nathan and I are huge fans of the restaurant P.F. Changs. We don't get there very often, but when we do, we savor it and really enjoy it. I always get the Kung Pow sea scallops and they are amazing. They taste so buttery and rich, and the sauce is so delicious. One other dish we love to order is the lettuce wraps to split and share as an appetizer. You are given a plate high with lettuce "bowls", and this tasty chicken mixture to spoon in the wraps, and then these fluffy crunchy puffy rice sticks to top them. They are wonderful and we are never disappointed. However, do we really have to wait that long to eat them? Though extremely tasty, it's rather a simple dish. Is it possibly to try and recreate it at home, or at least hit close? I was determined to try.
So I give you my version of Mr. Chang's lettuce wraps. They are probably even more bare bones, more simple, and achievable to make and eat! My husband really liked them and with a mouthful encourages me to make them sometime when people are over. So, come over and have some with me!

you'll need: I'm gonna break it down by each component.

For wraps:
a head of iceberg lettuce carefully torn off layer by layer so you have "bowls"/wraps

For dipping sauce:
i made two, because they serve you two at the table, but again, these are bare bones..

 sauce 1:
2 tablespoons of soy sauce-I use Kikkomon's Naturally brewed Soy Sauce
1 1/2 tsp chili paste
1/2 tsp granulated sugar

sauce 2:
2 tbsp stone ground mustard
1 tsp hot water


For chicken mixture:
1-2 tablespoons sesame oil
1 pound ground chicken, thawed
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 tsp rice wine vinegar
2 tsp minced garlic
1/2 tablespoon lemon juice

Make the sauces ahead of time, so they can be ready at time of dipping. In two separate small bowls, mix ingredients for sauce, by stirring together soy sauce, chili paste, and sugar and blend it well. set aside.

for sauce #2, combine mustard with hot water and stir also. set aside.

In large wok, heat up on medium heat and drizzle sesame oil in pan. Cook ground chicken until almost completely browned and opaque. Add garlic and sizzle. in a small mixing bowl, combine soy sauce, brown sugar, and rice vinegar. When it is mixed well, pour into chicken mixture and continue to toss and coat all chicken in sauce. Squeeze lemon juice and once everything is mixed and cooked, remove from wok.

Spoon chicken mixture into lettuce wraps, and drizzle with pouring sauces.
optional also to sprinkle with peanuts and rice sticks if you have those laying around the house..
enjoy.