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Spicy Grape & Chicken Lettuce Cups

1 tablespoon cornstarch

1 tablespoon water

3/4 cup low sodium chicken broth

1 tablespoon granulated sugar

1 tablespoon red wine vinegar

3 to 5 teaspoons Asian chili paste with garlic

1/4 cup soy sauce

1 tablespoon peanut or vegetable oil

6 cloves garlic, minced

3 tablespoons fresh ginger, minced

1 1/2 pounds ground chicken breast

1 1/2 cups halved green California seedless grapes

3/4 cup green onions, thinly sliced

1/4 cup cilantro, coarsely chopped

1 head iceberg lettuce, cut in half and separated into leaves

1 1/2 cups julienne cucumber

1. In small bowl combine cornstarch and water. Add chicken broth, sugar, vinegar, chili paste and soy sauce. Set aside.
2. Heat oil in large nonstick skillet over high heat. Add garlic and ginger; sauté for 30 seconds.
3. Add chicken and cook until no longer pink, about 5 to 8 minutes.
4. Add grapes and green onions; sauté for 30 seconds.
5. Stir the cornstarch mixture and pour into skillet. Stir until thickened, about 1 to 2 minutes. Remove from heat.
6. Place chicken mixture in lettuce leaves; garnish with cilantro and cucumber, then roll up. Serve immediately.

Makes 4 servings.

Calories 339; Protein 44g; Fat 6g; Calories from Fat 17%; Carbohydrates 27g; Cholesterol 99mg; Fiber 3g; Sodium 1341mg.

Recipe provided courtesy of California Table Grape Commission.