Ingredients Jump to Instructions ↓

  1. 3 tablespoons chicken broth

  2. 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided

  3. 1 tablespoon sherry or additional chicken broth

  4. 1-1/2 teaspoons cornstarch

  5. 1/2 pound ground chicken

  6. 1 teaspoon canola oil

  7. 1/4 cup shredded carrot

  8. 1 teaspoon minced fresh gingerroot

  9. 1/3 cup plum or seedless raspberry preserves

  10. 2 teaspoons hoisin sauce

  11. 1/8 teaspoon hot pepper sauce

  12. 1 green onion, thinly sliced

  13. 4 Bibb or Boston lettuce leaves

Instructions Jump to Ingredients ↑

  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. 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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