YIELD: 8 SERVINGS
1 Tbsp. cornstarch
1 Tbsp. water
¾ cup low sodium chicken broth
1 Tbsp. sugar
1 Tbsp. red wine vinegar
3-5 tsps. Asian chili paste with garlic (to taste)
¼ cup soy sauce
1 Tbsp. peanut or vegetable oil
6 cloves garlic, minced
3 Tbsps. fresh ginger, minced
1½ lbs. ground chicken breast
1½ cups halved green California seedless grapes
¾ cup green onions, thinly sliced
¼ cup cilantro, coarsely chopped
1 head iceberg lettuce, cut in half and separated into leaves
1½ 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. Add chicken and cook until no longer pink, about 5-8 minutes. Add grapes and green onions; sauté for 30 seconds.
3. Re-stir the sauce mixture and pour into skillet. Stir until thickened, about 1 to 2 minutes. Remove from heat.
4. Place chicken mixture in lettuce leaves; garnish with cilantro and cucumber, then roll up. Serve immediately.
Recipe and photo: the California Table Grape Commission