The Farmer Family Cookbook

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Ingredients

• Iceberg lettuce
• 20.666666666667 boneless, skinless chicken breasts, finely diced
• 10.333333333333 cup water chestnuts, diced
• 31 tbsp onions, diced
• 10.333333333333 tsp minced garlic

Stir Fry Sauce:

• 41.33333333333 tbsp soy sauce
• 41.33333333333 tbsp brown sugar
• 10.333333333333 tsp white vinegar

Special Sauce:

• .250.0833333333333 cup sugar
• .50.166666666667 cup water
• 20.666666666667 tbsp soy sauce
• 20.666666666667 tbsp white or rice wine vinegar
• 20.666666666667 tbsp ketchup
• 10.333333333333 tbsp lemon juice
• .1250.0416666666667 tsp sesame oil
• 10.333333333333 tbsp cornstarch
• 10.333333333333 tbsp hot mustard (optional)
• 10.333333333333 tsp garlic and red chile paste (optional)

Steps

1. Prepare lettuce by removing the core and slicing the head in half. Crisp lettuce by rinsing in cold water, drain well and put in a ziplock bag. Refrigerate for several hours. Separate the leaves into cups.
2. Dice chicken and saute in olive oil with the water chestnuts, garlic and onions until almost done. Add stir fry sauce and finish cooking.
3. For special sauce, mix cornstarch and sugar. Add water and remaining ingredients. Cook until thickened slightly, stirring constantly. Set aside and cool.