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Ingredients
3 tablespoons olive oil
2 skinless and boneless  chicken breasts
1 cup chestnut water
2/3 cup dried Shitake mushrooms
3 tablespoons chopped green onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
1 teaspoon  fresh minced ginger
2 cloves minced garlic

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

Directions
- Dissolve the sugar in warm 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.
- Set aside combined the hot water with the hot mustard
-  Add 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 5 minutes per side or until done.
- Remove sauteed chicken from pan and cool.
- Keep oil in the pan, keep hot.
-  Mince water chestnuts and mushrooms.
-  Stir fry sauce mix 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 olive 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 2-3 minutes then serve it in the lettuce cups.
Provided: America’s Secret Recipes