Quick Chicken Lettuce Wraps
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
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.
Ingredients
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3 tablespoons chicken broth
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2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided
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1 tablespoon sherry or additional chicken broth
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1-1/2 teaspoons cornstarch
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1/2 pound ground chicken
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1 teaspoon canola oil
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1/4 cup shredded carrot
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1 teaspoon minced fresh gingerroot
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1/3 cup plum or seedless raspberry preserves
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2 teaspoons hoisin sauce
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1/8 teaspoon hot pepper sauce
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1 green onion, thinly sliced
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4 Bibb or Boston lettuce leaves
Directions
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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.
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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.
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3.
Divide chicken mixture among lettuce leaves. Fold lettuce over filling. Serve with dipping sauce.
Nutrition Facts
2 each: 354 calories, 12g fat (3g saturated fat), 75mg cholesterol, 1025mg sodium, 43g carbohydrate (35g sugars, 1g fiber), 20g protein.
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