"PF Chang" Lettuce Wraps

Pouring Sauce:
1/4 cup sugar substitute
1/2 cup warm water
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp sesame oil
1 tsp hot water
1 tbsp dijon mustard
2 cloves garlic, minced

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

Chicken:
1 1/2 tbsp olive oil
1 1/2 tbsp sesame oil
2-3 boneless chicken breasts, 1/2-inch cubes
1/2 cup bean sprouts or water chestnuts
1/2 onion, finely chopped
3 cloves garlic, minced
Large lettuce leaves

(added 1/2 times in nutrition count)

1. Dissolve sugar substitute in water. Add soy sauce, vinegar, ketchup, lemon juice, and sesame oil. Mix well. Refrigerate.
2. Mix soy sauce, brown sugar substitute, and vinegar.
3. Combine 1 tbsp each of oils in large skillet. Heat on high - 1 minute. Saute chicken until mostly cooked.
4. Lower heat to medium-high. Add remaining oils - 1 minute. Add garlic, onions, sprouts/water chestnuts, and stir-fry sauce. Cook about 4 minutes.
5. Dissolve mustard with hot water. Stir in garlic. Add 1 tsp at a time to refrigerated pouring sauce - to taste.
6. Serve chicken in lettuce leaves and with sauce.