Lettuce Wraps

1	tablespoon oil
4	chicken breasts
3	green onions
1/4	cup minced water chestnuts
1/4	cup sliced almonds
4-6	lettuce leaves
Stir Fry Sauce
1/4	cup water
1	teaspoon cornstarch
1/3	cup soy sauce
1/4	cup sugar
1/4	cup vinegar
1	tablespoon oil
2	teaspoons sesame seeds
1	teaspoon red pepper flakes
1	teaspoon chili oil
1/2	teaspoon minced ginger
Sesame Ginger Dipping Sauce
1/4	cup water
3/4	teaspoon cornstarch
1/3	cup sugar
1/3	cup vinegar
1/4	cup soy sauce
1	teaspoon minced ginger
1	teaspoon oil
1/2	teaspoon sesame seeds
1/4	teaspoon minced garlic
1	dash red pepper flakes
1	dash parsley
Peanut Dipping Sauce
1/2	cup peanut butter
1/3	cup water
2	tablespoons vinegar
1/2	teaspoon minced ginger
1/8	teaspoon crushed red pepper flakes
1/4	cup sugar
1/4	teaspoon minced garlic
1/2	teaspoon chili oil
1/2	teaspoon oil
1	tablespoon brown sugar

Stirfry sauce: combine water and cornstarch and stir until cornstarch is dissolved.
Add this to the other stir fry sauce ingredients in a small saucepan over medium heat.
Bring to boil, then reduce heat and simmer till thick.
Sesame ginger dipping sauce: combine water and cornstarch in and mix until cornstarch is dissolved.
Combine this solution with the other dipping sauce ingredients in small pan over medium heat.
Bring to boil, then reduce heat and simmer for 2 minutes.
Peanut dipping sauce: combine ingredients in a pan over medium low heat.
Heat while whisking until sauce becomes smooth.
Remove from heat when done.
Heat 1 Tbsp of oil in a large skillet over medium heat.
Cook chicken breasts until done, turning every couple of minutes Remove to a cutting board and slice it into strips with a sharp knife.
Keep the pan hot.
Put chicken back in the same pan over medium/high heat, and add water chestnuts.
Heat for 1 minute.
Add 5 Tbsp of stir fry sauce to the chicken and heat for 2 minutes, stirring often.
The sauce should be bubbly.
Add the sliced green onions and stir.
The chicken is done.
Spoon on to lettuce"cups".
Serve with the dipping sauces on the side.

Here's another recipe that should be like the one made at PF Chang's.

P. F. Chang's Chicken Lettuce Wraps

3	tablespoons oil
2	boneless skinless chicken breasts
1	cup water chestnuts
2/3	cup mushrooms
3	tablespoons chopped onions
1	teaspoon minced garlic
4-5	leaves iceberg lettuce
Special Sauce
1/4	cup sugar
1/2	cup water
2	tablespoons soy sauce
2	tablespoons rice wine vinegar
2	tablespoons ketchup
1	tablespoon lemon juice
1/8	teaspoon sesame oil
1	tablespoon hot mustard
2	teaspoons water
1-2	teaspoon garlic and red chile paste
Stir Fry Sauce
2	tablespoons soy sauce
2	tablespoons brown sugar
1/2	teaspoon rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Top with"Special Sauce".