Quick Chicken Lettuce Wraps

Name: Quick Chicken Lettuce Wraps
Ingredients: 3 tablespoons chicken broth; 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided; 1 tablespoon sherry or additional chicken broth; 1-1/2 teaspoons cornstarch; 1/2 pound ground chicken; 1 teaspoon canola oil; 1/4 cup shredded carrot; 1 teaspoon minced fresh gingerroot; 1/3 cup plum or seedless raspberry preserves; 2 teaspoons hoisin sauce; 1/8 teaspoon hot pepper sauce; 1 green onion, thinly sliced; 4 Bibb or Boston lettuce leaves

13 ingredients

3 steps

Ingredients

3 tablespoons chicken broth
2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided
1 tablespoon sherry or additional chicken broth
1-1/2 teaspoons cornstarch
1/2 pound ground chicken
1 teaspoon canola oil
1/4 cup shredded carrot
1 teaspoon minced fresh gingerroot
1/3 cup plum or seedless raspberry preserves
2 teaspoons hoisin sauce
1/8 teaspoon hot pepper sauce
1 green onion, thinly sliced
4 Bibb or Boston lettuce leaves

Directions

1

In a small bowl, combine the broth, 2 tablespoons soy sauce, sherry 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.
2

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.
3

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