Mission Accomplished!

I went to the grocery store THREE times yesterday. An initial gathering, then a stop at another store to get what the first one didn't carry and then a third visit to pick up what I forgot the first time around. As it was, I didn't get into the kitchen until around 2:00PM. I made the apple pie bars first and then methodically worked my way through the prep for the rest of the meal. I served the appetizers at 7:30 and looking back, it was an ambitious menu but I got everything, including the dishes done before my guests arrived. (just barely!)
The lettuce wraps were great, however, if (and that's a big if) I ever make them again, it's all I'll be making! They're lots of work. Everyone loved them, especially Clancy :)

P. F. Chang's Chicken Lettuce Wraps Recipe #15865
This recipe is from Todd Wilbur and Top Secret Recipes
25 min 10 min pre
SERVES 2 -3
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
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".