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Yield: Makes 6 servings.
• 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 pimiento
• 12 lettuce leaves, chilled
Cut chicken into julienne strips. Combine sherry, soy sauce, salt, ginger and red pepper. Add chicken to marinade; refrigerate at least 3 hours.
Combine chicken and 3/4 cup broth in large skillet. Cook over medium-high heat, stirring frequently, until opaque, 5 to 7 minutes.
Dissolve cornstarch in remaining 1/4 cup broth; add to chicken. Simmer 5 minutes, stirring, or until broth is thickened.
Combine rice and pimiento. Portion 1/4 cup rice mixture on each lettuce leaf. Top with 1/3 cup hot chicken mixture. Garnish with additional pimiento, if desired.
Total Fat 5g
Total Carbohydrate 21g
Dietary Fiber 1g
USA Rice Federation (www.usarice.com)
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