Quick Chicken Lettuce Wraps

• 3 tablespoons chicken broth
• 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided
• 1 tablespoon sherry or additional chicken broth
• 1-1/2 teaspoons cornstarch
• 1/2 pound ground chicken
• 1 teaspoon canola oil
• 1/4 cup shredded carrot
• 1 teaspoon minced fresh gingerroot
• 1/3 cup plum or seedless raspberry preserves
• 2 teaspoons hoisin sauce
• 1/8 teaspoon hot pepper sauce
• 1 green onion, thinly sliced
• 4 Bibb or Boston lettuce leaves

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

chicken broth, soy sauce, sherry, cornstarch, ground chicken, canola oil, shredded carrot, fresh gingerroot, seedless raspberry preserves, hoisin sauce, hot pepper, green onion, boston lettuce leaves

Taken from www.tasteofhome.com/recipes/quick-chicken-lettuce-wraps/ (may not work)