P.F. Chang's Chicken Lettuce Wraps

From food.com:

3 tbsp oil
2 boneless skinless chicken breasts
1 cup water chestnuts, minced
2/3 cup mushrooms, chopped to the size of small peas
3 tbsp chopped onions
1 tsp minced garlic
4-5 leaves of iceberg lettuce

Special sauce:
1/4 cup sugar
1/2 cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp sesame oil
1 tbsp hot mustard
2 tsp hot water
1-2 tsp garlic and red chile paste

Stir Fry Sauce:
2 tbsp soy sauce
2 tbsp brown sugar
1/2 tsp rice wine vinegar

1. Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, sesame oil, and desired amount of garlic chili paste. Mix well and refrigerate until serving.

2. Combine 2 tbsp hot water with hot mustard. Set aside until serving.

3. Bring oil to high heat in a large frying pan or wok. Saute chicken breasts for 4-5 minutes per side or until done. Remove chicken from the pan and cool.

4. Keep oil hot. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice wine vinegar together in a small bowl.

5. Add 1 tbsp of oil to pan. Mince chicken add to frying pan with chestnuts, mushrooms, garlic, and onions. Add the stir fry sauce to the pan and saute mixture for a few minutes.

6. Serve mix in a lettuce "cup" and top with special sauce and desired amount of hot mustard sauce.