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Lettuce Wraps

Ingredients:

1/4 C. chicken broth

4 TBS. plus 4 TSP. reduced-sodium soy sauce, divide

2 TBSP. sherry

1-1/2 teaspoons cornstarch

1 LB. ground chicken

1 TSP. olive oil

1/c C. matchstick carrot

2 TSP.minced fresh ginger root

2/3 C. plum or seedless raspberry preserves

4 TSP. hoisin sauce

1/8 TSP. hot pepper sauce

2 green onion, thinly sliced

8 Bibb or Boston lettuce leaves

vermicelli noodles

1/2 C. coconut milk

sliced cucumber

peanuts, chopped

cilantro

Directions:

In a small bowl, combine the broth, 4 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, bring a medium sized stockpot to a boil. Add in coconut milk and cook vermicelli till al dente. Drain and set aside.

To prepare 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.

Serve chicken mixture on top of lettuce with carrots, cucumber, cilantro, and peanuts.