I got this recipe from the Internet and changed it up a little bit! It was sooooo good.....move over PF CHANG!To start with:
Grill 2 or 3 Chicken Breasts
(The recipe said to cook them in a pan on the stove. Chicken RARELY tastes good like this. If you grill your chicken until it is cooked but NOT overcooked it is so much better on the grill. Be careful though.....you can also get DRY chicken from overcooking it on the grill.)
After I cooked it I cut it into some big chunks and then got out my chopper. You know what a chopper is ...... right? Here you go....
Chop the chicken until it looks like chicken in a lettuce wrap! Don't chop it to much or it will turn to MUSH!Stir Fry Sauce
1/4 c. water
1 tsp. cornstarch
1/3 c. soy sauce
1/4 c. sugar
1/4 c. red wine vinegar
1 tbsp. olive oil
2 tsp. sesame seeds
1/2 to 1 tsp. red pepper flakes
1 tsp. chili oil (I got this at Fresh & Easy because it was so much cheaper there)
1/2 tsp. minced ginger
Put all ingredients in a pan except for water and cornstarch. While heating mix together water and cornstarch and then add while stirring.
In a skillet saute: 3 green onions, 2/3 cup shredded carrots (I bought them already shredded), and 1 can water chestnuts (chopped with chopper) for about 5 minutes. Then add the chopped chicken and stir fry sauce and 1/4 c. sliced almonds.
Serve on head lettuce or butter lettuce.
Dipping Sauce
1/4 c. water
3/4 tsp. cornstarch
1/3 c. sugar
1/3 c. vinegar
1/4 c. soy sauce
1 tsp. minced ginger
1 tsp. olive oil
1/2 tsp. sesame seed
1/4 tsp. minced garlic
1 dash red pepper flakes
1 dash parsley
Prepare this exactly the same way as the Stir Fry Sauce.
