Chicken & Tofu Lettuce Wraps

First make the special sauce by dissolving the sugar in water. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate until ready to serve. Set aside hot mustard and garlic chili sauce to add to the special sauce mixture when pour over the wraps, this will help customize your favorite flavor and heat setting, I am a wimp when it comes to spicy foods so I steer clear of adding any hot mustard!! Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together. Now for the important part!! Heat oil in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side. Remove chicken from the pan and cool. As chicken cools mince water chestnuts, mushrooms, onions and carrots. Also, cut up the tofu if using, I like to do small chunks so my husband doesn't notice it in there. Once cool, mince chicken. With the pan still on high heat, add a T. of vegetable oil. Add chicken, garlic, onions, water chestnuts, carrots, mushrooms and tofu to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve in the lettuce cups. Top with the special sauce.