Lettuce Chicken wraps

Ingredients:

Pouring sauce:

Suagr - 1/8 cup
Warm water -1/4 cup
Soy Suce - 2 tbsp
Rice wine vinegar - 2 tbsp
Tomato ketchup -2 tbsp
Lemon juice -1 tbsp
Olive Oil - 1/8 tsp
Hot Water - 1 tsp
Yellow Mustard- 1 tbsp
Minced garlic -2 cloves

Stir fry sauce:

Soy Sauce - 2 tbsp
Rice wine vinegar - 1/2 tsp
Brown sugar - 2 tbsp

Chicken stir fry:

Olive Oil - 4 tbsp
Boneless chicken breasts cubed - 2
Mushrooms chopped to small pieces - 1/2 cup
Chopped Onions - 1/2 
Minced garlic cloves - 3
Ice burg lettuce - 6 large leaves

Method:

Pouring sauce preparation:

1) In a large bowl, dissolve sugar in 1/2 cup warm water, add soy sauce,rice wine vinegar,ketchup,lemon juice and olive oil.

2) Mix well and place it in fridge until you are ready to eat.

3) Just before serving combine 1 tsp of hot water with yellow mustard and garlic and mix in small bowl.

4) Add to the pouring sauce,1/2 a tsp at time to taste.

Stir-fry sauce preparation:

1) Prepare the stir fry sauce by mixing soy sauce,rice wine vinegar and brown sugar in a small bowl.

chicken stir-fry preparation:

1) Add 3 tbsp Olive oil to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes.

2) Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.
3) Serve stir-fry with iceberg lettuce leaf wraps and top with pouring sauce.