Ingredients
3 tablespoons chicken broth2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided1 tablespoon sherry or additional chicken broth1-1/2 teaspoons cornstarch1/2 pound ground chicken1 teaspoon canola oil1/4 cup shredded carrot1 teaspoon minced fresh gingerroot1/3 cup plum or seedless raspberry preserves2 teaspoons hoisin sauce1/8 teaspoon hot pepper sauce1 green onion, thinly sliced4 Bibb or Boston lettuce leaves
Preparation
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.
