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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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 paceâespecially for those on a low-carb diet. 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. Yield: 2 servings.
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