Chicken-Rice Wraps

Description
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.