Quick Chicken Lettuce Wraps

1. 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. 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. 3

   Divide chicken mixture among lettuce leaves. Fold lettuce over filling. Serve with dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.