Chicken Lettuce Wraps

By JJCR

Ingredients

• 3 tbsp. chicken broth
• 2 tbsp. plus 2 tsp. soy sauce, divided
• 1 tbsp. chicken broth
• 1 1/2 tsp. cornstarch
• 1/2 lb. chicken
• 1 tsp. canola oil
• 1/4 cup shredded carrot
• 1 tsp. minced fresh gingerroot
• 1/3 cup plum or seedless respberry preserves
• 2 tsp. hoisin sauce
• 1/8 tsp. hot pepper sauce
• 1 green onion, thinly sliced
• 4 Bibb or Boston Lettuce leaves

Preparation

Step 1

In a small bowl, combine the broth, 2 tbsp. soy sauce, broth and cornstarch; set aside. In a large skillet, cook chicken in oil over medium heat until meat is no longer pink; drain. Add carrot and ginger: cook and stir for 2-3 minutes or until carrot is tender.

Meanwhile, for dipping sauce, combine the preserves, hoisin sauce, pepper sauce and remaining soy sauce; set aside. Stir cornstarch mixture; add to chicken. Cook and stir until thickened, about 2 minutes. Remove from the heat; stir in green onion.

Divide chicken mixture among lettuce leaves. Fold lettuce over filling. Serve immediately with dipping sauce.

Yield: 2 servings


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