G'MA PRICKLE'S CONCEPT OF
PF CHANG'S LETTUCE WRAPS

6 BONED/SKINNED CHICKEN
THIGHS (CUT OFF FAT)

2 LG. CLOVES GARLIC MASHED

6 FINELY CHOPPED GREEN ONION

1/4 C. SOY SAUCE (YAMASA OR TAMARI)

1 CAN WATER-CHESTNUTS DRAINED AND DICED

1 TBS. SHERRY

JUICE OF 1/4 LIME

CHOP RAW CHICKEN VERY FINE WITH CLEAVER. PUT ALL INGREDIENTS IN A PLASTIC BAG MIX WELL AND REFRIGERATE 4 HOURS OR OVERNIGHT.

SAUTE ALL ABOVE INGREDIENTS IN 2 TBS. OLIVE OIL UNTIL CHICKEN IS COOKED WELL.

RICE NOODLES: (MAKE ABOUT TWO CUPS).
IN 3 QT. POT, HEAT A FEW INCHES OF OIL TO VERY HOT AND ADD RICE NOODLES ONE BAR AT A TIME. REMOVE EACH AS SOON AS IT BLOWS UP AND DRAIN.
REMOVE THE COARSE LEAVES FROM A HEAD OF ICEBERG LETTUCE, CORE AND CUT IN HALF. SLIP LETTUCE CUPS OFF.

SAUCE:
MIX TOGETHER:2 TBS. CHILI-GARLIC SAUCE, 2 TBS. RICE VINEGAR, 2 TBS. SOY SAUCE AND 1 TBS. CHINESE MUSTARD TO DESIRED TASTE.

SERVING
SERVE A PLATTER WITH RICE NOODLES, PUT CHICKEN DOWN THE CENTER. SERVE LETTUCE CUPS. ROLL UP CHICKEN AND NOODLES IN LETTUCE WITH A SPOONFUL OF THE CHILE/SOY/VINEGAR MIX. ENJOY AS YOU WOULD A TACO.