Ingredients

• 3 tbsp chicken broth
• 2 tbsp plus 2 teaspoons reduced-sodium soy sauce, divided
• 1 tbsp sherry or additional chicken broth
• 1 1/2 tsp cornstarch
• 1/2 lb ground chicken
• 1 tsp canola oil
• 1/4 cup shredded carrot
• 1 tsp minced fresh gingerroot
• 1/3 cup Farmer Brown's Raspberry Pepper Jelly
• 2 tsp hoisin sauce
• 1/8 tsp hot pepper sauce (optional)
• 1 each green onion, thinly sliced
• 4 each Farmer Brown's Bibb or Boston lettuce leaves

Instructions

1. 1
   1.In a small bowl, combine the broth, 2 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.
2. 2
   2.Meanwhile, for 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.
3. 3
   3.Divide chicken mixture among lettuce leaves. Fold lettuce over filling. Serve with dipping sauce.