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
2 T olive oil
2 T sesame oil
2 boneless, skinless chicken breasts finely chopped
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.
Using a food processor (or blender) finely chop water chestnuts, bamboo shoots, and mushrooms, put in bowl with green onions and garlic set aside. (also, chop chicken real fine, 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 bowl of 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.
Optional toppings: (highly recommend, amazing flavor!)
Jasmine rice, Shredded carrots, Thinly sliced red cabbage, and only a few sprigs of Cilantro. And this dressing (below) is also refreshing (along, with the other one or by it's self!
Annie's Naturals Asian Sesame, (found in the organic Dressing section)