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1
Heat vegetable oil & 1 Tbsp.
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2
of the sesame oil over high heat in a wok or possibly large skillet, add in ginger & garlic, and stirfry for a few seconds.
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3
Add in chicken & stirfry till the chicken turns white on all sides.
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4
Remove from pan, and add in onion, water chestnuts, carrot, and ham.
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5
Stirfry for 2 min, then return chicken to the pan, tossing the mix.
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6
Add in soy and Hoisin sauces, stirring till combined with the stirfry mix.
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7
Pour the broth mix over the stirfry & stir till thickened.
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8
Sprinkle with remaining sesame oil & remove to a serving platter.
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9
Place 1 to 2 Tbsp.
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10
of chicken in the center of each lettuce leaf.
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11
Tuck in the bottom and sides, gently rolling each package to encase the filling.
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12
*Fresh veggie wrappers become more pliable for wrapping when left at room temperature for 30 min.
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13
NOTES : This quick chicken dish is flavored with Hoisin sauce and wrapped in lettuce leaves, for a lowfat entree.
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14
The chicken can be prepared a day ahead, and stirfried right before serving.
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15
Wash the lettuce leaves the day before, dry well, and store in the refrigerator.
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16
Cold lettuce is a perfect compliment to the spicy chicken.
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17
If you do not have lettuce, roll this mix in flour tortillas, or possibly serve it unwrapped over white rice.
