Chicken Roll-Ups
- 2 tablespoons hoisin sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 lb boneless skinless chicken breast, cut into 1/4-inch cubes
- 4 scallions, chopped
- 2 carrots, shredded (about 1 1/2 c)
- 1 garlic clove, minced
- 1 tablespoon ginger, chopped finely
- 14 cup water
- 2 ounces walnuts, toasted and coarsely chopped (1/2 c)
- 1 cup sliced water chestnuts, canned
- 12 bibb lettuce or 12 boston lettuce leaves
- In a medium bowl, stir together the hoisin, vinegar, soy sauce, and oil.
- Stir in the chicken, tossing to coat.
- Let stand 10 minutes.
- Heat a nonstick skillet coated with cooking spray over medium heat.
- Remove the chicken from the marinade with a slotted spoon.
- Reserve the marinade.
- Cook chicken for 5 minutes, stirring, until browned.
- Add the scallions, carrots, garlic, and ginger and cook for 3 minutes, or until tender.
- Stir in the reserved marinade and the water.
- Cook, bringing to a boil and stirring constantly, for 1 to 2 minutes, or until thickened.
- Stir in the walnuts and water chestnuts.
- Place 3 lettuce leaves on each of 4 plates and fill with 1/4 c of the chicken mixture.
hoisin sauce, rice wine vinegar, soy sauce, sesame oil, chicken breast, scallions, carrots, garlic, ginger, water, walnuts, water chestnuts, bibb
Taken from www.food.com/recipe/chicken-roll-ups-370535 (may not work)