Chicken Roll-Ups

Name: Chicken Roll-Ups
Ingredients: 2 tablespoons hoisin sauce; 2 tablespoons rice wine vinegar; 1 tablespoon reduced sodium soy sauce; 1 teaspoon toasted sesame oil; 1 lb boneless skinless chicken breast, cut into 1/4-inch cubes; 4 scallions, chopped; 2 carrots, shredded (about 1 1/2 c); 1 garlic clove, minced; 1 tablespoon ginger, chopped finely; 14 cup water; 2 ounces walnuts, toasted and coarsely chopped (1/2 c); 1 cup sliced water chestnuts, canned; 12 bibb lettuce or 12 boston lettuce leaves

13 ingredients

12 steps

Ingredients

2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced sodium soy sauce
1 teaspoon toasted sesame oil
1 lb boneless skinless chicken breast, cut into 1/4-inch cubes
4 scallions, chopped
2 carrots, shredded (about 1 1/2 c)
1 garlic clove, minced
1 tablespoon ginger, chopped finely
14 cup water
2 ounces walnuts, toasted and coarsely chopped (1/2 c)
1 cup sliced water chestnuts, canned
12 bibb lettuce or 12 boston lettuce leaves

Directions

1

In a medium bowl, stir together the hoisin, vinegar, soy sauce, and oil.
2

Stir in the chicken, tossing to coat.
3

Let stand 10 minutes.
4

Heat a nonstick skillet coated with cooking spray over medium heat.
5

Remove the chicken from the marinade with a slotted spoon.
6

Reserve the marinade.
7

Cook chicken for 5 minutes, stirring, until browned.
8

Add the scallions, carrots, garlic, and ginger and cook for 3 minutes, or until tender.
9

Stir in the reserved marinade and the water.
10

Cook, bringing to a boil and stirring constantly, for 1 to 2 minutes, or until thickened.
11

Stir in the walnuts and water chestnuts.
12

Place 3 lettuce leaves on each of 4 plates and fill with 1/4 c of the chicken mixture.