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Chicken Lettuce Wraps Recipe
From McMinnville Locally Grown
<p>Our Test Kitchen bundles together a tasty blend of garden flavors with sweet and hot accents. Wrapped in lettuce leaves, these hand-held treats are a delightful change of pace—especially for those on a low-carb diet.</p>Source: Cooking for 2 Spring 2009 (Entered by Ann Brown)
Serves: 4 wraps
3 tbsp chicken broth
2 tbsp plus 2 teaspoons reduced-sodium soy sauce, divided
1 tbsp sherry or additional chicken broth
1 1/2 tsp cornstarch
1/2 lb ground chicken
1 tsp canola oil
1/4 cup shredded carrot
1 tsp minced fresh gingerroot
1/3 cup Farmer Brown's Raspberry Pepper Jelly
2 tsp hoisin sauce
1/8 tsp hot pepper sauce
1 each green onion, thinly sliced
4 each Farmer Brown's Bibb or Boston lettuce leaves
Step by Step Instructions
- 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 with dipping sauce.
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