WRAPS: CHICKEN RICE WRAPS
Yield: 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 pimiento
• 12 lettuce leaves, chilled
Directions
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.
Nutrition Facts
Calories 226
Total Fat 5g
Cholesterol 48mg
Sodium 739mg
Total Carbohydrate 21g
Dietary Fiber 1g
Protein 21g
USA Rice Federation (www.usarice.com)
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