Chicken Roll-Ups

Ingredients

• 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
• 1/4 cup water
• 2 ounces walnuts, toasted and coarsely chopped (1/2 c)
• 1 cup sliced water chestnuts, canned
• 12 bibb lettuce or boston lettuce leaves

Directions

1. 1

   In a medium bowl, stir together the hoisin, vinegar, soy sauce, and oil.

2. 2

   Stir in the chicken, tossing to coat.

3. 3

   Let stand 10 minutes.

4. 4

   Heat a nonstick skillet coated with cooking spray over medium heat.

5. 5

   Remove the chicken from the marinade with a slotted spoon.

6. 6

   Reserve the marinade.

7. 7

   Cook chicken for 5 minutes, stirring, until browned.

8. 8

   Add the scallions, carrots, garlic, and ginger and cook for 3 minutes, or until tender.

9. 9

   Stir in the reserved marinade and the water.

10. 10

    Cook, bringing to a boil and stirring constantly, for 1 to 2 minutes, or until thickened.

11. 11

    Stir in the walnuts and water chestnuts.

12. 12

    Place 3 lettuce leaves on each of 4 plates and fill with ¼ c of the chicken mixture.