Chicken Lettuce Wraps

• 2 teaspoons light soy sauce
• 4 teaspoons chicken broth
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 large (or 3 small) boneless, skinless chicken breasts
• 2 teaspoons canola oil
• 4 large garlic cloves, chopped
• 1 tablespoon finely chopped fresh ginger
• 3 whole scallions, chopped
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 tablespoons hoisin sauce
• 2 tablespoons plum sauce
• 8 large leaves iceberg lettuce, rinsed and dried well
• 1/2 cup canned crunchy chow mein noodles

1. Mix soy sauce, broth, sesame oil, and cornstarch in a 2-cup measure.
2. Place chicken breasts in a food processor. Drizzle the marinade over the top and process mixture until the chicken is ground, or finely chop it. Spoon mixture into a small bowl, cover, and refrigerate for at least 30 minutes.
3. Heat a nonstick skillet over medium heat. Add canola oil, garlic, and ginger and cook about 10 seconds. Add the chicken mixture, breaking lumps into small pieces with a spatula until chicken is cooked thoroughly, about 6 minutes.
4. Add chopped scallions, carrot, and celery; cook, tossing with the spatula, for 1 minute, or until tender. Stir in hoisin and plum sauces; toss.
5. Spoon chicken mixture into each lettuce leaf and sprinkle with 1 tablespoon of the chow mein noodles; wrap the leaf around to make a pouch.
6. How kids can help: Measure soy sauce, broth, sesame oil, and cornstarch.

soy sauce, chicken broth, sesame oil, cornstarch, chicken breasts, canola oil, garlic, fresh ginger, scallions, carrot, celery, hoisin sauce, plum sauce, well, noodles

Taken from www.myrecipes.com/recipe/chicken-lettuce-wraps-1 (may not work)