Chicken-Rice Wraps

Description

Makes 6 servings.

Ingredients

• 1 pound boneless Chicken breasts
• 2 tablespoons dry sherry
• 1 tablespoon soy sauce
• 3/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper
• 1 cup chicken broth, divided
• 1 tablespoon cornstarch
• 3 cups hot cooked rice
• 2 tablespoons diced pimento
• 12 lettuce leaves, chilled

Directions

1. Cut Chicken into julienne strips. Combine sherry, soy sauce, salt, ginger and red pepper. Add Chicken to marinade; refrigerate at least 3 hours.
2. Combine Chicken and 3/4 cup broth in large skillet. Cook over medium-high heat, stirring frequently, until opaque, 5 to 7 minutes.
3. Dissolve cornstarch in remaining 1/4 cup broth; add to Chicken. Simmer 5 minutes, stirring, or until broth is thickened.
4. Combine rice and pimento. Portion 1/4 cup rice mixture on each lettuce leaf. Top with 1/3 cup hot Chicken mixture. Garnish with additional pimento, if desired.